Kat at King Arthur

March 2, 2021 at 1:00pm

In reply to by Kathleen Brooks (not verified)

Hi, Kathleen! This kind of mushrooming does happen sometimes with this type of bread. You may have luck removing the loaf from the pan a little early (when it's around 190° or so), placing it on a baking sheet, and popping it back in the oven for five minutes to firm up the walls. Baking your brioche in a parchment sling inside your loaf pan will make this process of removing and transferring the bread much easier and less prone to burn-inducing slips and mishaps. Happy baking! 

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