[Wannabebaker]

Can anyone help guide me how to get my brioche to stop looking like the image on the left. I want the crumb to be like the right hand image. Thank you!

 

[gonegirlryeredwood]

To achieve a fluffy, airy crumb like the one on the right, try increasing the hydration level of your dough, allowing it to proof for longer, and making sure you're using enough yeast. Also, make sure you're kneading the dough well to develop the gluten.

 

[gonegirlryeredwood]

View attachment 117100 Can anyone help guide me how to get my brioche to stop looking like the image on the left. I want the crumb to be like the right hand image. Thank you!

To achieve a fluffy, airy crumb like the one on the right, try increasing the hydration level of your dough, allowing it to proof for longer, and making sure you're using enough yeast. Also, make sure you're kneading the dough well to develop the gluten.

 

[Wannabebaker]

To achieve a fluffy, airy crumb like the one on the right, try increasing the hydration level of your dough, allowing it to proof for longer, and making sure you're using enough yeast. Also, make sure you're kneading the dough well to develop the gluten.

I appreciate your tips! Thank you very much! Should my liquid surpass my butter regarding upping hydration? I use 7g saf gold yeast to 500g bread flour, do you think I should use more yeast?

 

[brianshaw]

Which recipe are you using? Seems like you could follow FoodCrumbles recipe if that’s the result you desire. Easier than guessing!

 

[chefross]

Sorry, but the photo on the left looks more like Brioche. The one on the right looks too dense and overworked.

 

[Wannabebaker]

Which recipe are you using? Seems like you could follow FoodCrumbles recipe if that’s the result you desire. Easier than guessing!

I tried it this morning and had a few issues. I think I have a proofing problem

 

[brianshaw]

Well, one thing to consider is the amount of yeast in that recipe. That will affect your proofing and could be leading to your proofing problem. I looked at the recipe and the amount of yeast is quite low for 500 g of flour, especially for a rich dough like brioche. I don't want to offend Paul Hollywood, whom inspired the recipe, but increase it to standard yeast packet: 7 grams or ¼ ounce or 2 ¼ teaspoons (11 ml). It might double in 2 hours vs 3 or 4 but will likely be more reliable. Make sure that your yeast is fresh. Proof some beforehand to verify. Also... check your room temperature to make sure that it is really warm enough.

UPDATE: the Paul Hollywood brioche recipes specify 10 grams of yeast.

 

[brianshaw]

BTW, the picture on left was torn whereas the picture on right was sliced. That is some of the difference. And I agree with chefross that the left looks to be a better (more traditional ) brioche. For sandwiches, maybe the right would be more sturdy. It depends on what you are doing with it.

 

[Wannabebaker]

BTW, the picture on left was torn whereas the picture on right was sliced. That is some of the difference. And I agree with chefross that the left looks to be a better (more traditional ) brioche. For sandwiches, maybe the right would be more sturdy. It depends on what you are doing with it.

Thanks for your reply! I’m looking for something more sturdy but haven’t had success with it yet.

 

[retiredbaker]

The left example is real brioche, the other is fake.