brioche bread contracting

Discussion in 'Pastries & Baking' started by awridgway, Jan 25, 2005.

  1. awridgway

    awridgway

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    i have an excellent recipe for brioche. high ratio of both butter and egg......when baked, it tends to contract in the middle. too hot. too much yeast........any ideas
     
  2. headless chicken

    headless chicken

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    Exp:
    Line Cook
    Over working the dough.
    Not enough resting time (before baking)
    Too much flour or dusting flour.

    Post the recipe. It'll help us determin the issue.