Brioche in a loaf pan - crust breaking
Hi. I've been making brioche using recipe from Hammelman's "Bread" in a loaf pan and it seems that i have consistent issue with crust breaking during oven spring. First time i thought this is because i didn't gave it enough proofing. Second time i've proofed it almost 3 hours and the crust still has terrible break. Any advices how i can fix this ?