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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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
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.....