Brioche a tete shaping methods
I'm getting ready to make some brioche a tete, and I'm debating between two shaping methods:
1. The "deep pocket" method (start at 0:50)
2.The "poke-a-hole" method (start at 1:35)
Does anybody have experience with both these methods? It seems that method 2 results in excellent definition of the tete, but that the bottom of each brioche doesn't sit in the mold all the way. The outcome seems to be a misshapen bottom (if you see the part in video 2 toward the end, where he places the brioche on the cooling rack, you can see the uneven bottoms).
Has anyone had success with method 1?