The Fresh Loaf

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Brioche help

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Brioce help

November 22, 2012 - 11:33am -- cascadediver
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hey there everybody. So I have this awesome recipe for brioche and last night I decided to make it but feeling very daring I also decided to double the butter. The bread rose amazingly and I knocked it down and formed it into braids. After that I expected it to rise again before I put it in the oven however it did not raise. Is this because I altered the recipe to much and the yeast cannot handle that amount of butter? I'm really stumped here. Can anyone shed some light here?

Thanks for the help

-by the way, I'm sorry for all the miss-spellings

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