I made these today, and they burnt to a crisp on the bottom within 15 minutes. I'm at a loss for why...I have an oven thermometer, and it was reading the right temp...One set was on a stone and the other on a baking pan with parchment....any thoughts? Yes - brioche is a rather delicate yeast bread, and shouldn't be baked on a stone. Did you have it in the center of the oven, rather than towards the bottom? If so, you'd probably want to "double pan" it next time: set the brioche on a baking sheet with parchment, then set that sheet atop (nested into) another baking sheet, to provide insulation. Hope this helps - PJH

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