The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Issues with my brioche dough

littletemchin's picture

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?

staff of life's picture
staff of life

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!


Mini Oven's picture
Mini Oven

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.....