I prepared a brioche dough last night that looked perfect. I put it in the fridge for a nice, long, slow rise. I checked early this morning, but only eyed it, didn’t touch it. It looked like a perfect rise. I prepped, and took the dough out; my dough froze! So what do I do now? Wait for it to thaw and see if the yeast’s still alive? Toss it and start over?
please help me!
have you shaped it or was this the bulk ferment? I have never had this happen to me but I do freeze pizza dough balls and once they defrost carry on and all is well. I think I would thaw then reassess. Reshape if necessary or shape and proof as usual.
Good luck
Leslie