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?

  • 1
    How long did you bake it for, at what temperature, and how did you test it was done?
    – GdD
    Commented May 20, 2020 at 7:29
  • @MarkWildon no answers (including half-answers etc.) in comments, please.
    – Stephie
    Commented May 20, 2020 at 16:02
  • well, TBH 220C-ish until brown. Like 10-15min.
    – Karol
    Commented May 22, 2020 at 12:18

1 Answer 1


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.