Came out really dark but hopefully the inside will be good. I think I baked it 25 degrees too hot.
Inside is perfect though and tastes great!
I did a similar thing with my first brioche over New Year. Crust a little dark but crumb and taste were good. I have hardly ever added sugar to a dough so I have learned by experience :) .
baked brioche (BBB's). What temperature was it baked on the inside? If the temperature was right on the inside and it was too dark then the temp was too hot for the dimension's of these fine looking loaves of brioche.
I never checked the internal temp....Sorry I was unclear, I feel I baked them at too high an oven temperature.
I have leftover dough and will try again tonight at a slightly lower temp. What is a good internal temp for brioche?
what the recipe calls for and what size tin they are bake it in. I usually bake mine at 350 F to around 195 -205 F. Depending on how dark it gets - We cover it with foil. For your tins I would bake it to 205 F and most likely have to have to cover it. We use Thomas Keller's recipe. What does your brioche recipe call for?
It's the Tartine recipe and it says 35-40 minutes @ 450 degrees with no end temperature given I believe.
350 F since the time seems similar to Keller's. Did you check the errata for this recipe? They might have caught it after the printing. With huge butter, sugar and eggs in brioche 450 F is way too hot in my book.
I am baking the remaining dough tonight and will try it at 350!
Ok did it at 350 and much better results. Did it until 205. Looks amazing and the thermapen pierced it easily.