The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just wondering

DReese615's picture
DReese615

Just wondering

Why is the loaf sinking in the middle like this? It is a brioche seems fairly basic. I was away and i came back to a recipe i do not usually use. My understanding is it is usually for rolls and not for sandwich loaves. If you have any suggestions i would appreciate it. 

ds99303's picture
ds99303

The middle part of the loaf is the weakest point structural-wise.  The top of the loaf is too heavy and the bottom of the loaf firmly set.  The weight of the mushroomed part on top and the fully baked bottom crust is what's causing the hourglass shape.  Some things to try are to use less dough in the pan so it doesn't overflow the top or use a larger pan for the same reason.  Of course you could always add more flour to the dough so the bread has a stronger structure, but that would change the taste and texture of the bread.  Also, making sure the center is fully set before removing the bread from the oven will help too.  For that you might have to play around with time and temperature to keep the bread from overbrowning.  I like to start out at a lower temperature for the first third of the baking time to get the dough cooking all the way through before it can start to brown too much.  Then, I increase the temperature so the loaf can brown properly and get done at the same time.  That's sort of the opposite way everyone else does it, but it always works for me.

DReese615's picture
DReese615

That makes sense. I pulled the loaf when the internal temperature was around 190 to 200 which is what usually works in these pans and this oven. I may try less dough first before adjusting the flour. I appreciate the advice. This bake was me just following the base list of ingredients and weights without anymore guidelines so now that ive done the first test i can adjust and see what turns up.