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How to make brioche aesthetically perfect?

post #1 of 4
Thread Starter 

I love brioche bread. I buy loafs, buns, I just started to make it, etc.

 

The batch I made yesterday looks great and is glossy and golden, but I'd like to know how to get the perfect smooth dark brioche bun. Mine turn out much lighter and the glossing is somewhat inconsistent.

 

To a non-chef eye, they look ridiculously good.

 

Tips/tricks/suggestion? Thanks all.

post #2 of 4

after careful review of your recipe and technique . . . .

oh.  sorry about that (g)

 

a smooth surface results from 'proper' handling, kneading and shaping.

 

the color - not sure I've seen a brioche type recipe that did not call for brushing the top with egg / milk / butter / <something>

then it's a temperature balancing act - oven temp high enough to brown, no so high the side/bottom burns.

 

do not blindly rely on the oven dial/readout temperature setting.  these are frequently 25-75F's "off" -

which can explain why 'I followed the directions exactly but . . .'

post #3 of 4

I make a milk/egg mixture and paint the brioche twice: once before raising, and once just before putting in the oven (after raising). 

post #4 of 4
Thread Starter 

Recipe is long but that makes sense, my oven could most definitely be off.

 

I only brushed them once before going in. I also didnt take all the time to make the dough balls perfect. They are more than satisfactory but they couldve been smoother.

 

Thanks guys.

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