BBB: Burnt Bottom Brioche: WHY?!
Friends and fellow bakers,
I keep burning the bottoms of my brioche a tete! I've tried placing them high up in the oven and the bottoms still burn. Well, actually, the bottoms don't taste burnt, but they're far too brown-looking compared to the tops, which are a little too light in color. If I leave them in longer so that the egg wash browns properly on the top, the bottoms will burn to charcoal.
What can I do about this? How do professionals get around this? Is this happening because my oven doesn't have a fan?
(P.S.: My challah burns on the bottom too, presumably for the same reason, whatever that is.)