April 29, 2015 - 11:59am
"Middle-class" brioche dough left out on counter overnight
I left a 2:1 flour-to-butter brioche dough out on the counter last night. It was fairly cool here overnight, but the dough looks a bit slack. Has anyone had a successful outcome with a brioche dough that's been out of the refrigerator for 24 hours? I popped it into the fridge and will have a look in a couple of hours.
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I think you killed it. :(
Sounds like you want to make a po-oil-ish. You might have to mix it with fresh dough to save it. Depends on how far gone it is. How much dough do you have?
Unfortunately...
refrigerate it, especially if you use a low protein flour for something like a Brioche Nanterre.
It should be okay as long as your kitchen was not too hot - and it wasn't. Wait until it stiffens in the fridge (might take a little longer than you expect) then shape and prove. Don't forget that proving these enriched doughs also takes much longer than with bread. Two hours is very common. Three hours is not unheard of. Hold off baking until the dough feels tender to the touch.
What's 'middle class'?
I make brioche dough frequently but this is the first time I've neglected to refrigerate it. I plan on checking on it tomorrow and if it looks off I'll discard it.
So-called middle-class brioche is generally considered to be 2:1 flour-to-butter, whereas "rich man's" brioche has about 85% butter to flour, and "poor man's" brioche has around 25% butter to flour.
Thanks.
Did you get an alarming rise - as in flooding over the counter-top? If not, your yeast probably isn't exhausted and I'd be quite optimistic about the end product.
Good luck.
Don't throw it away! Freeze it. Use small amounts with fresh dough.
A whole day at room temperature is more than enough to allow pathogens to develop. If no eggs, then you should be safe to use it.
Paul
There are 20 eggs in a 3 kg formula...I believe you are right and I am going to toss it. Lesson learned. Thank you all for your comments!