Hello
I have been using the Brioche recipe and I cant around this problem so I thought I would ask the oracle (jacob).
I am following the recepie as witten on this site but the problem is that everytime I make the Brioche it is fine until it comes out of the oven but then collapses when it cools.
I have been using your receipe for the Brioche bread but cannot get the Brioche to stop collapsing the minute it leaves the oven. When it in the oven it looks fantastic but I realise that it is being supported by the pressure of hot air in the air pockets… as it cools it collapses
I cant figure out what I doing wrong. I switched to 13.5% protein flour from 12.5% as I thought that maybe the flour wasn’t strong enough - No difference.
I reduced the amount of yeast as I thought maybe it was over proofing – no difference…
The only other thing I can think of is to remove the 25g of Diastatic malt and replace it with flour as this would further increase protein content as well as reduce yeast activity…
All in input gratefully received…
Cheers
Richard