I have a question. How tall should the brioche be? I made 2 loaves, and only had the 9.25 by 5.25 pan, so didn't expect it to rise to the top of the pan, as you said above. Following the recipe I used 3 eggs, did not do the egg white wash, and used non-fat dry milk. After it rose for an hour in the King Arthur Flour bread proofer, I put it in the refrigerator overnight. I braided it as you show above. Then put it back in my proofer at 80 F for about 3 hours 20 minutes. Then baked 40 minutes at 350 F per recipe. Bread was 205 F in center at that time. The tallest loaf is only 3 inches tall. The other loaf is a bit shorter. It tastes fine. It's not gummy or anything that would make it seem like it hadn't risen enough, but it seems almost burnt on the bottom and sides. Does this all sound normal? thanks for your help!

• Reply