Help with big batches of enriched dough (cinnamon rolls),
Hi,
I recently started selling cinnamon rolls and other pastries. I've scaled up my recipe and with that, there have been some unforeseen challenges. If I do anything beyond a double batch of my cinnamon roll dough, the dough will NOT relax when it comes time to roll it out. It's not let it warm up or hang out type of situation-- its a crazy springy dough.
I retard over night in Cambros, but with a triple batch it cools down slower and I find it just keeps rising and rising and I need to keep punching the dough down. To combat this, I use cold ingredients (after a tangzhong-- so there's still some warmth) and go straight into the fridge after mixing. However, I still get the springy dough.
Yesterday, I mixed, bulked in the fridge until just double, then weighed and seperated out into a single and a double to finish overnight. This seemed to help a little but it was still much springier than when mixing a single batch. Its not in the kneading because i keep pulling back how much Im kneading (in a Kitchenaid) to try and alleviate some of the issue.
I feel like maybe there is some gap in my knowledge of large batch baking? Help!