failed attempt to make a brioche

[-]

thecroockedman@reddit (OP)

in the recipe it ask to bake the brioche dough at 200 degrees for 30 minutes

[-]

Estrellathestarfish@reddit

There's nothing to suggest OP used Fahrenheit. It wouldn't look like this, it wouldn't have even browned at all if it was put in at 90°c/200f

[-]

Top-O-TheMuffinToYa@reddit

They should have put it in at 200c /390f. You matched it backwards. At 200c it would have been very much cooked.

[-]

You think that it would have browned on the outside if it had been put in at 200f? Do you know how cool that is? And I just went to look at their account, they are in France, they didn't randomly use Fahrenheit when their oven is in Celsius.

There might be a problem with their oven and the temperature was lower than it said (but NOT 90c low!) but this American assumption that this person is American and used Fahrenheit is silly.

[-]

Top-O-TheMuffinToYa@reddit

As a professional Baker, it most certainly would have browned on the outside at 200° f, especially if they used a convection fan. That would explain why the inside is completely uncooked.

Also I wasn't actually commenting on the bread itself just the fact that you converted backwards from what the commenter was suggesting.

[-]

Estrellathestarfish@reddit

I didn't convert anything incorrectly, or "backwards", whatever the hell that means. 200f is 93c, as I said.

I find it very hard to believe that you would get bread this brown at such an incredibly low temperature but it's irrelevant because French OP clearly didn't accidentally use Fahrenheit. That's not what happened here.

[-]

Top-O-TheMuffinToYa@reddit

Someone here is misreading numbers and it's probably me.

But my point about the browning still stands. That is not anywhere close to a normal color or thickness for a proper crust. 200f would definitely toast it to that color but leave the inside a total mess. I've made this exact mistake before and this is the result. Hard to keep track of my oven buttons when it's 4am 😴

[-]

asyork@reddit

The browning is from the Maillard reaction. It simply isn't going to happen at 200F.

[-]

Old_Dragonfruit9124@reddit

Silly murican

[-]

Top-O-TheMuffinToYa@reddit

Yes, so silly. I only bake hundreds of loaves of bread a day, I probably don't know much 🤷🏻‍♀️

[-]

Old_Dragonfruit9124@reddit

You've just proven you really are clueless.

[-]

Top-O-TheMuffinToYa@reddit

Because your first comment was sarcasm and you thought I didn't get it?

Mine was kind of also. I thought we were just messing around buddy!

[-]

Old_Dragonfruit9124@reddit

No sarcasm, my first comment was mainly applied to the last section of your comment i replied to. Which you didn't get and that's ok.

In no way questioning your baking skills, I'm an eater not a Baker.

[-]

GragasFeetPics@reddit

You guys are both wrong tbh. Youre just pretty dense and not actually understanding anything here, and the Top-o-muffin misread what the original comment they replied to said. But their info is still correct.

Og comment said they put it in at 200f/90c and they replied saying "you converted wrong, they should have done it at 200c/390f." Comment wasnt saying what they shouldve done, just what they probably did do.

TLDR, youre just dumb and other person misread

[-]

Old_Dragonfruit9124@reddit

The conversion isn't incorrect either way. Nice try though.

[-]

GragasFeetPics@reddit

Yes it literally is lol

[-]

Deep_Banana_6521@reddit

I bake brioche most days, 160'c otherwise it burns due to the sugar.

I think you found a cursed recipe.

[-]

wonderbread403@reddit

I want to ask OP if they used a recipe from AI. That happened in r/bakingfail

https://www.reddit.com/r/bakingfail/comments/1ln05sj/what_the_heck_happened_here/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

[-]

Icy-Yew-0837@reddit

An AI that likes to bake sounds familiar

gif

[-]

asyork@reddit

This time the bread was a lie.

[-]

maxperception55@reddit

Lmao!

[-]

cherlampeter@reddit

I'm going to assume you used 200C but that size of bread seems too big for that temp and time. Was the dough meant to be divided prior to baking?

[-]

MikeyMorgan12@reddit

yeah i definitely say it was supposed to be divided into half a dozen buns for sure

[-]

WishfulStinking2@reddit

200 Celsius big dog haha

[-]

logikal-1@reddit

This is definitely what is was because OP ain't been back out of shear embarrassment..🤣

[-]

Estrellathestarfish@reddit

These thinga are just guidelines, so many things can vary. It's clearly far from done so put it back for 15-20 minutes, see how it's going and then longer if needed. I'm sure you meant you put it in at 200°c and not Fahrenheit as people are suggesting 😆 Sometimes the recipe can be off, sometimes it's your oven temperature so it's worth getting an oven thermometer to check.

[-]