Help with Brioche Bun

Discussion in 'Bread' started by Eric Zolkower, May 23, 2018.

  1. Eric Zolkower

    Eric Zolkower New Member

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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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    Eric Zolkower, May 23, 2018
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  2. Eric Zolkower

    Norcalbaker59 Well-Known Member

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    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.
     
    Norcalbaker59, May 24, 2018
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  3. Eric Zolkower

    Becky Administrator

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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.
     
    Becky, May 25, 2018
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