The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


chefcecilia's picture


Hello Fellow bakers,

I made a Brioche loaf.  The recipe required the loaf to bake seam side up.  I wanted a smooth crust so I baked it seam side down but the gases in the bread cracked open the top anyways, Does anyone have any sugestions or answer's as to why my brioche is so gassy??


wadam's picture

This doesn't actually answer your question, but it may provide you with better results:  when I've baked brioche in a loaf-pan, I have done so in the brioche nanterre style.  Instead of forming one big shaped loaf, I've made two rows of dough balls in the pan that then rise and fuse together.  Using that method, I've had nothing but good luck.

audra36274's picture

and a beautiful loaf as well.


chefcecilia's picture

I'm going to try that Thnaks for the sugestion.  I let you know if that helps.

executor's picture

I dont know the amount of yeast recomended for your recipe, nor the amount of butter and sugar you have used, but in the majority of cases of Brioche, you have to let the dough rise until it has more than doubled it original size. Otherwise, thats exactly what happens. Briox sometimes is a bit dificult to make, because of the slow process that its dough envolves. The yeast activity was probably very strong yet when you put the loaf into the oven. Try let the dough rise, once it's shaped, for a couple of hours before you finally bake it.

chefcecilia's picture

Well here's the recipe

1/2 cup warm water

2 1/4 teaspoon yeast

3 Tbl sugar

6 eggs

4 1/4 cups flour

2 tsp salt

1/2 # unsalted butter


This dough I have been letting rise overnight and then the next day having a two hour second rise before baking.  Ideally I would like a sweeter brioche not so (poofy) Any sugesstions would be appriciated Thanks



executor's picture

Well, I can see one thing in that recipe that I personally don't like: Too much salt. The recipe indicates about 2,6% but you shouldn't use more than a 2% for a french Briox.

And, talking about rising the dough, I suggest that the dough must rest for 1 hour before you put it into the refrigerator overnight. After you shape the loaf it's just fine to let it rise for about 2 hours, but this process can take even about 4 hours on a cold day. What I do some times is to pre heat the oven at 30°C and then I turn off the oven and let the loaf rest in there until it doubles its size. Also you have to pre heat the oven for about 10 min. before baking.

But I believe that the best way to get a perfect Briox loaf is to make sure the glutten is fully (and in case of Brioche I really mean "fully") developed. When you take a piece of the dough and you stretch it until you can almost see trough it then you know that you have an elastic dough that won't easily rip in the oven.

In Brioche's dough some times I have had to knead for about 25 min. in order to get a nice glutten window.

Take a look at this example picture:

Ok, also if you want a sweet brioche you must rise the amount of sugar you are using near to the 20% instead of the 8% you are using, as a result of this change you will have to rise the amount of yeast (I guess you are using instant yeast) to 1,8% instead of th 1,2% indicated in the recipe. Also your dough will become a little bit more sticky, and you'll have to knead a bit more, but trust me it's worth it.

So the recipe will change to this:

4 1/4 cups flour

1/2 cup water

3 teaspoon intant yeast

1/2 cup sugar

5 eggs

3 egg yolks (I change 1 egg for the equivalent in egg yolks so you'll get a nice yellow tone in you briox crumb)

1 1/2 tsp salt

1/2 cup unsalted butter


Oh I almost forgot, You have to knead for about 10 minutes before adding the cool butter to the dough, then keep kneading (and kneading and kneading...).

These are my suggestions. I hope this help you a little. Have a nice baking.