Random Brioche success
Please see attached image.
I'm using a Panasonic SD-2511 machine. Basic bread making is always a success.
Brioche making recently has been a bit of a hit and miss with results.I always follow the recipe to the letter. I'm trying to narrow down on what variables could cause this failure.
I thought maybe the bread pan / machine was still hot from the previous bread it made. So I made the Brioche loaf my first bread of the day as the machine was started at room temperature. It turned out a failure.
I thought it could be because I didn't use 2 tbsp skimmed milk instead I used whole milk. But using this whole milk still produced good results during other efforts.
I am using a super market brand "Fast Action Dried Yeast" and the yeast is in individual sachets. I have used 2 different types of Strong White flour.
I can't work out what could cause this sunken effect. When Brioche is like this , it is very concentrated and sickly tasting.
Note : There is an option 55 mins into the cycle where I can add more butter / dried fruit. Usually the bread pan contains the round dough mixture. But when there is a failed brioche the Brioche dough is not round.. it is just a liquid mush like a cake mixture.
Please advise.. Brioche is a family favourite and I would like it to be a success. Especially as I would like to create a blue berry brioche and a chocolate swirl one too.