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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
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