Help with Brioche Bun


Eric Zolkower

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Hello All,

I'm new to this forum, and new to baking. I have a question. When baking brioche buns about 95% of them come out perfect. The 5% that don't come out well get small to huge bubbles that push the crust from the bread of the bun. So essentially there air pockets on the top of bun. What do you think might be causing this?

Thank you, Eric
 

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Norcalbaker59

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Hello All,

I'm new to this forum, and new to baking. I have a question. When baking brioche buns about 95% of them come out perfect. The 5% that don't come out well get small to huge bubbles that push the crust from the bread of the bun. So essentially there air pockets on the top of bun. What do you think might be causing this?

Thank you, Eric
Hello and welcome. That dreaded hollow could be caused by a number of things. Would you post your recipe AND mixing method? Not knowing the ratios, order of ingredients, mix methods, fermentation process, etc makes it impossible to troubleshoot.
 
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Becky

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Welcome to the forum @Eric Zolkower! :) Sorry to hear about your brioche (although I'm glad it didn't affect the majority of them), it would definitely be useful to know more about your recipe and how you went about making them.
 

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