I was so excited… This was my first brioche in my new oven… It’s a fantastic oven that goes up to 300°C and as low as 30°C.
It was a cold day so I thought I had not a chance to make this baby rise…I decided to put my pretty ball of brioche dough on baking paper, on a baking tray. I set the oven to 37°C: ideal brioche temperature.
The tray slid in. After about 15 mins I thought, what a shame, I cannot see inside. Where is the lamp in there? I saw a lamp icon on the round button, turned it to lamp and put it back to “top and bottom” heat.
After about 20 minutes it started to smell heavily of brioche… Geez… that’s a bit strange I thought… I went to the oven… Catastrophe! When I turned the knob back to oven, the temperature setting cancelled itself and went to “standard” which is 160°C. I
I had simply cooked my not-risen dough… and slightly burnt my “wet towel” on top… Terrible…
Lesson learnt (at least I hope…).