The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

brioche type dough

bimfi's picture
bimfi

brioche type dough

Good evening. I make a pastry called Ensaimada (or Ensaymada) which uses a brioche type of dough. I make it at home and give or sell to friends and family. I'm not sure if many people deal with this type of sweet dough, but I can't keep any at home. People want them constantly. The problem I have is taking the time to make them. For example, if I were to make 6 dozen of them, it usually takes me a total of 8 hours.

The reason is that I first make a lavadora or sponge. Then I mix the rest of the ingredients and let it rise again. I then weigh each piece out at 57 grams. After I roll them into balls, I let them chill in the refrigerator. I then have to flatten and roll out each piece into a long rope about the diameter of a pencil and about 20" long which I then shape into a spiral shape. These are placed on the sheet pans and allowed to proof.

My biggest issue is that like a lot of yeast dough, it wants to shrink back when rolled out. I then have to allow it to rest a few minutes, then continue elongating until I get my desired length.

I would like to cut the make-up time down drastically but not sure how to do so. I was thinking of those dough sheeters, but they are so big and expensive. I also am looking at a pasta sheeter which could be motorized or hand cranked. I think if I could keep the dough balls chilled for a bit longer, they might not shrink back as quickly, giving me a chance to make the rope faster. 

I hope I haven't confused anyone. I guess if I uploaded some pics that might help visualize what I intend to do. Any suggestions would be greatly appreciated.

 

 

 

kendalm's picture
kendalm

To want to push the limits of the doughs extensibility without relaxing.  Same drill with laminating croissants.  On occasion I will try and one-shot the full lamination which usually involves two rest and chill stages. To do this maybe try adding about 5% SD starter.  It tends to increase the extensibility (and give a little flavor boost) 

bimfi's picture
bimfi

I understand what you are saying, but not sure if I want to change the flavor yet. You are saying sour dough (SD) starter, right? Do they make a sour dough dry mix, or do I need to go from scratch? I have thought about modifying the dough just to see what the flavor change might be, but my partner (wife) keeps selling whatever I make :) 

I did manage to add about 2.5% VWG to my last batch of brioche / ensaymada dough. It seemed to help a bit.

I don't think I will try again to push the stretching limits without letting it relax more. Thanks!