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Submitted by littletemchin on April 10, 2008 - 2:32pm.

Issues with my brioche dough

I tried to make some brioche dough today and I thought all was well until I put it in the fridge to proof and 20 minutes later I found that it was as hard as a rock. Is this normal? If not, what should I do? Is my bread ruined?


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Submitted by staff of life on April 10, 2008 - 3:03pm.

Not ruined!

The butter in your dough just chilled in the fridge.  I don't know how well it will proof, but I suppose you can find that out!

SOL


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Submitted by Mini Oven on April 10, 2008 - 10:27pm.

Take it out and let it warm up

Now we know how to "freeze frame" brioche.  Cute trick.  Will it lead to a crackle surface?  It must be out of the oven by now.....


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