Forum Brioche loaf (basic cookbook)
Posts:
Oh ok great! Thanks for your response.
I set my oven to very low, and proved it for 3hrs in there. And then again in the tin for 1hr as per the instructions. It rose great.
The oven may have been too hot, the recipie was 180degrees...was that for fan forced?
Great idea for the bread and butter pudding.
Posts:
Hi Jsmith978
The softness of your brioche can depend on several things:
- are you allowing it to prove until it doubles in size and allowing a second proof as well. It can take longer at this time of year as it is cooler.
- can also depend on if your oven is too hot or if you leave it in there too long.
Homemade fresh breads are best consumed on the day as we don't have any additives or preservatives in them, if you have left overs try freezing them or use it in a bread and butter pudding thge next day.
Kind Regards