make brioche bread in loaf pan comes out soft and airy try to turn the exact same recipe exact same dough and the exact same dough balls into brioche buns.... they come out dry and dense like cornbread(even though they triple in size why is this happening???
Baking be like that sometimes. Did you measure with grams on a scale?
>>21664435yes
>>21664436Make a Tangzhong next time, it keeps em nice and moist.
>>21664437but brioche is like 40 percent butter doesnt need a roux like plain milk bread
>>21664437You can also use (cooked) potato to the same effect.
>>21664448I'm not if I've made a brioche with a roux, you might be right. Well I guess it was a bad batch, it happens to the best of us. Add 10-20mils of milk next time idk...
>>21664453i will try making it like a panetonne where you emulsify butter with eggs
>>21664462arent those hard to make
>>21664492i meant the part of the panetonne where you mix the egg with the butter not the entire panetonne
>>21664411Is there a pic of the inside of the buns? I wonder if the process of splitting and rerolling into bun size was just enough extra work to overwork that particular recipe
hate to be that guy but honestly dude u can just tell chat gpt what u were trying to cook, send the recipe, tell it how it turned out, and it should give u a half decent summary on what u did wrong. i use the shit all the time when i cook and it works so fuck you
why not make an actual brioche
>>21665659it works for massive retards like you, that's the thing it gives 60iq pajeete a +30iq boost
>>21665664thats because u run it locally because ur a knee-high sock wearing troon
>>21664411Who knows, post your recipe, or the steps you did
>>21665664name one time u used chat gpt to cook and it failed u. u can't. u never tried because "jooz trying to steal my secret recipe or something", grow up
>>21665684Not beating the 60 IQ allegations bud.
>>21665684I did a while back, it's pretty retarded about recipes but translating them it's alrightSomeone posted an AI-generated recipe for fettuccini alfredo and it called for a cup of neutral oil/ck/ kept it real, though, and the whole thread turned into a seed oil argument and hardly anyone caught on that the recipe was shit
maybe your butter was too warm. for brioche I chill all of the ingredients including the mixer bowl and attachment
>>21665691well to be fair you have to be a retard to just ask chat gpt for a recipe. u give it an existing one and ask questions and it works that way.i would imagine if u asked it for recipes it would just source from a bunch of different recipes with their own quirks and adjustments and it would just obviously fuck up something, durrrso it all comes down to just using your fucking head, idk.
>>21665662i did last time
>>21665705i think that was its that retarded "room temperature" bullshit as if thats some specific temperature you can easily incorporate cold butter in a dough by slapping and folding
>>21664411Dense bread is either;-Under proofing : Just because someone on the internet says let it proof for a certain time your kitchen is probably not the same environment. Doubled in size? Either you or that person might not be good at gauging size increase.-Not kneading enough : Kneading develops gluten structure, helps the bread trap gas-Yeast : The most common one, yeast makes the gas that makes the bread rise; sometimes store bought yeast just isn't suitable or it's dead. Buying fresh yeast is better because you can see it working before you put it in. -Too much salt : salt stops yeast from working.-Too much butter : butter tenderizes the bread but also limits gluten-Lower protein flour : Weaker gluten structure, less trapped gas and not as stretchy
>>21665684-hey chat gpt how do I boil potatoes?To boil potatoes you first have to wash them and scrub them of any dirt, after that place them in a pot and fill it with water, because potatoes take long to boil compared to other vegetables and grains you want the water lever to rise above 50% over the volume of the potato, you want to place that pot on the stove and turn it on high until it starts boiling then lower the temperature to medium, you may salt the water to give the potato flavor, you can also put a lid on the pot to make the process faster, the potatoes will be ready once you can easily put a knife of a fork through them-ummm, actually? Potatoes are toxicSorry, my bad. Potatoes are actually toxic, here is how you boil a potato without potatoes to avoid toxic potatoes first you need to get cauliflower
>>21664411bread-making is very sensitive to ambient temperature. Sometimes it's too cold to make the dough downstairs, so I have to do it upstairs instead.
