Odd Brioche Issue
I've recently purchased Modernist Bread (so now I'm poor), and love the read and recipes. I've recently taken on a client for brioche sandwich loaves and have been testing both the master brioche recipe and 25% butter brioche recipe from the book, and have run into a problem I've never had in my 15 years doing this - massive tunnels through the loaves. At first I thought I was over proofing them, but baking them earlier ends up with bursting and ugly loaves, while ones that seem to come out looking nicely end up having even larger tunnels lol. I kind feel like an idiot having this beat me so far, but I'm determined to find out what the heck is going on. Mixed intensively to full development with a strong window, they temp at 205F, I shape tightly with little oil/flour as usual, etc, and no other sandwich loaves turn out like this. I would scrap the recipe but obviously these guys knew what they were doing, so its me! Any help would be amazing. The only thing I can think is that its becoming over-fermented during bulk, as it seems very bubbly before it gets a fold and goes into the walk-in for the night.