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Patient: Brioche. Dry like a croissant. Huge air bubbles.

  • 120 g all purpose flour
  • 96 g heavy cream
  • 1 egg
  • 10g yeast
  • salt
  • 10 g sugar

Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, into the warm oven meanwhile.

So, how do you think, what did I do wrong?

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    How long did you bake it for, at what temperature, and how did you test it was done?
    – GdD
    May 20, 2020 at 7:29
  • @MarkWildon no answers (including half-answers etc.) in comments, please.
    – Stephie
    May 20, 2020 at 16:02
  • well, TBH 220C-ish until brown. Like 10-15min.
    – Karol
    May 22, 2020 at 12:18

1 Answer 1

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As per Stephie's comment, I'm adding this as an answer, even though it has to be largely conjectural.

10g of yeast is a lot of yeast for this amount of dough. With a five hour proof at room temperature, I think it is very likely that your dough is overproofed. This means the gluten structure over-develops and then becomes exhausted. So rather than a matrix of small bubbles you get a few big cavities in an otherwise heavy loaf.

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