Just counted 37 failed batches before I got my first good brioche

I've been at this for about 6 months now and went through 37 loaves of brioche that were either too dense or flat as a pancake... finally nailed it last Sunday with a soft, tall crumb. What was the one trick that clicked for you all?

3 comments

3 Comments

nancyramirez5d ago

I used to think the whole "cold butter straight from the fridge" thing was ridiculous, like who actually does that in real life? But then I tried it with my 28th batch and the difference was crazy. My butter was room temp before and my dough would always get greasy and never rise right. Putting cold cubed butter in the stand mixer changed everything for me, no more oily mess and actually got that soft pillowy crumb.

shane_wilson4d ago

Yeah @nancyramirez, I had the exact same revelation with my pie crusts last year. Cold butter straight from the fridge finally gave me that flaky texture instead of a sad greasy pancake.

paulnguyen5d ago

Hell yeah, @nancyramirez, you nailed it. I was the same way until I switched to cold butter in my biscuit dough and it stopped melting into a greasy mess before I even got it in the oven. That simple change gave me the flaky layers I'd been chasing for months.