The proofing time chart in my grandmother's 1950s cookbook said 90 minutes for brioche and I always trusted it, but after 3 failed attempts last Sunday I finally checked the yeast type and realized modern instant yeast works way faster than the old active dry she used.

Saw a post on the Serious Eats baking forum where someone broke down the rise time differences and linked a USDA study from 1998 showing instant yeast cuts bulk fermentation by about 40 percent, so now I adjust every recipe by at least 25 minutes depending on the brand - has anyone else noticed their doughs overproof when following vintage timings?

3 comments

3 Comments

janarivera2d agoMost Upvoted

Oh man, "three failed attempts" - that's rough but also kind of funny? I mean, are we really out here treating grandma's 90-minute brioche time like it's carved in stone? You'd think people would figure out after the first loaf that something's off, not the third time. I'd just say trust your eyes and poke test over any chart from 1950 honestly.

nancy8172d ago

Ngl @janarivera, it's actually an egg ratio issue not a time thing that makes brioche fail like that.

lopez.quinn2d agoProlific Poster

Wait, THREE failed attempts? That's wild dedication to a bad recipe!