What causes air pockets to form in brioche dough?

Question

Understand what contributes to uneven holes in brioche and how to create a uniform crumb.

Answer 1

Air pockets in brioche dough are primarily caused by over-proofing, insufficient kneading, or improper shaping techniques that trap air during the dough's development.

Detailed Explanation:

Several factors contribute to the formation of large, undesirable air pockets in brioche:

1. Over-Proofing: This is the most common culprit. During proofing, yeast produces carbon dioxide, which creates air bubbles within the dough. If the dough proofs for too long, these bubbles become excessively large and coalesce, forming big air pockets. The gluten structure weakens, making it unable to support the expanding gas.
2. Insufficient Kneading: Proper kneading develops the gluten network, which provides the dough with its elasticity and strength. Under-kneading results in a weak gluten structure that cannot evenly distribute and contain the gas produced by the yeast. This leads to uneven bubble formation and large air pockets.
3. Improper Shaping: When shaping the brioche, it's crucial to gently degas the dough without completely deflating it. Aggressive handling or improper shaping techniques can trap large pockets of air within the dough layers. These trapped air pockets expand during baking, creating large, uneven holes.
4. Uneven Dough Temperature: If parts of the dough are warmer than others, the yeast activity will be uneven, leading to some areas rising faster and creating larger air pockets.

Pro Tip:

To prevent large air pockets, gently press down on the dough during shaping to release trapped air, and ensure even proofing by monitoring the dough's volume rather than strictly adhering to a time. The dough should be roughly doubled, but not more.