The best flour for brioche is strong bread flour that has a protein content of 12.7 percent or above.
Strong bread flour with a protein content of 12.7 percent or above is essential in making brioche because the fat in high proportions inhibits the development of gluten.
Brioche can become crumbly if the dough for brioche is not mixed and handled properly.
Under kneading the brioche dough can cause crumbly brioche and over kneading the brioche dough can make the dough touch and chewy and lead to crumbly brioche as well.
If the dough is difficult to stretch then the brioche dough is over kneaded.
Using too much yeast, not using enough water or using too much flour can also make for crumbly brioche.
Too much yeast in the brioche dough can cause the brioche bread to grow too fast and can throw off the balance of the gluten, carbon dioxide and the steam.
Butter should be added slowly because adding too much butter also adds too much fat at once and can inhibit the development of gluten and lead to a weak dough structure.
Adding the butter slowly and gradually to the brioche dough allows the gluten strands to form properly before the butter coats them.
This results in the proper rich and tender texture of brioche.
If you put too much butter in brioche it will lead to a very soft and sticky dough which will be difficult to shape and can spread excessively during baking and also produce a greasy, dense and oily loaf that has poor rise because of the high fat content.
The high fat content inhibits the gluten develop which causes the brioche to be too rich and not have a fluffy texture.
When making brioche you should use strong bread flour that has a protein content of 12.7 percent or above.
When brioche is done it should be a deep, golden brown color and when tapped the brioche should sound hollow and the temperature of the brioche should be between 190 F to 205 F depending how how crusty you like your brioche.
You should stop kneading brioche when the brioche dough is smooth, slightly sticky and you can stretch the brioche dough into a thin and translucent fill without it tearing.
If brioche is over kneaded the dough will feel very dense, touch and be difficult to stretch and hard to work with.
Over kneaded brioche dough can also tear easily when you pull it which indicates that the gluten strands have become too tight and lost it's elasticity.
Stop kneading the brioche dough if you notice any of the above signs as it will cause the brioche to be chewy, have poor taste and be dense.
If you don't knead brioche enough it will cause the brioche bread to become dense and heavy because the gluten didn't develop properly which leads to poor elasticity and structure.
Not kneading brioche enough can also make the brioche bread unable to hold the richness of the butter and create a less airy and less desirable structure and in turn the brioche butter won't rise as good and will have a poor crumb structure.
Brioche can become so dense as a result under proofing the dough, adding too much butter or over proofing the dough.
Too much butter can limit the strength of the network of gluten, which results in a denser, richer brioche and too much butter in brioche dough can make the dough sticky and difficult to shape.
Under proofed dough won't rise enough during baking and result in denser brioche.
underproofed brioche dough will spring back when you gently poke it with your finger.
Overproofing the brioche dough will cause the dough to collapse during or after baking and the crumb will also be too loose and crumbly.
Using the wrong flour, incorrect kneaing and using too much yeast or expired yeast can lead to brioche turning out dense.
If you overproof brioche it will cause the dough to collapse in the oven and won't hold it's shape.
The reason the overproofed brioche dough collapses is because the gluten structure weakens and the air bubbles in the brioche dough become too large.
Some signs that your brioche dough is overproofed are the brioche loaf won't rise much and be flat, the crumb will be ragged and uneven, holes may appear on the surface of the dough and the brioche dough will look bubbly and weak.
You can test for the brioche dough being overproofed by poking the dough with a finger.
If the brioche dough does not spring back then it's overproofed.
If you do overproof the brioche dough, you can punch it to remove some of the excess air and continue shaping and proofing the brioche dough.
You can over mix brioche dough which can lead to a tough and dense bread.
The high butter content in brioche dough makes it easy to overwork it and cause the gluten to develop too much and release moisture, which results in a sticky and unmanageable dough which won't rise properly.
If the brioche dough feels warm then it is likely over mixed.
Brioche can taste yeasty due to adding too much yeast to the dough, overproofing the dough, letting the dough rise too long, using old or expired yeast or if you didn't knead the dough enough.
If you don't knead the dough longer enough or use too much yeast or overproof the dough it can allow the yeast to become too active and lead to a strong yeast flavor.
You should not leave brioche dough out overnight as it can lead to rapid bacterial growth and impact the flavor and safety of the bread.
You should always refrigerate the brioche dough overnight which also helps the brioche dough to slowly rise and be easier to handle the next day.
Brioche needs to sit overnight to allow a slow controlled rise of the brioche dough.
The reason brioche needs to sit overnight is because the cold temperature of the refrigerator allows a slow and controlled rise of the brioche dough.
The slow controlled rise of the brioche dough develops a deeper flavor and makes the rich buttery dough easier to handle when you shape it.
The chilling process for the brioche dough improves the taste and the texture of the brioche bread by preventing the butter from melting too quickly and making the dough much easier to work with.
Brioche is made with butter, which gives the brioche a buttery, rich flavor and a soft and fluffy texture.
Brioche buns are also good for burgers and I even prefer the Brioche buns over normal hamburger buns as they taste better.
Brioche bread is good for sandwiches, hamburgers and can be even used in toast, desserts or other dishes that you want to eat bread with.
I love using Brioche bread for sandwiches and prefer it over regular bread.
Even the hamburgers I eat I love using brioche bread when I can.
The thing that makes brioche different from bread is brioche unlike regular bread is made with enriched dough which includes, sugar, butter and eggs.
The sugar, butter and eggs give brioche the signature golden color, soft crumb and rich flavor.
Brioche has a higher sugar content than most other breads so it can also burn more quickly and brioche also has a longer shelf life than regular bread due to the higher fat content.
Brioche bread is inflammatory due to the high refined carbohydrates and fat the brioche bread contains.
The refined carbohydrates in brioche are known as simple carbs which break down quickly into sugar and can raise your blood glucose or blood sugar levels and lead to inflammation.
Brioche bread contains a lot of eggs and butter.
The high fat content that is in brioche dough, along with the emulsifiers, proteins and the eggs all help the brioche bread stay fresh longer.
Brioche bread is also made with enriched dough that gives the bread a soft, texture, rich taste and a golden color and it also has a higher sugar content than other breads.