Brioche ; Spiral Mixer
Hello my fellow bakers,
Im having some issues with making brioche in my spiral mixer.
The recipe I use is excellent using a hook in a planetary mixer but when using my spiral (increased quantity) I am having issues.
The dough is often coming out too warm (27c). I am chilling all the ingredients overnight but that hasn't worked.
I am not getting the same strength from the dough as before.
I am mixing, resting and then mixing and add the room temp (18c) butter to the dough in increments.
If anyone has experience with this then please let me know.