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After countless tries, my brioche dough passed the windowpane test
I've been attempting brioche for months, but the dough always tore. This time, I let it rise in the fridge for a full day. The slow rise helped the dough get easier to work with. When I stretched it, it didn't break and showed that clear window. Baking it was nerve-wracking, but it came out golden and soft. I'm just happy all that waiting led to a win.
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angela5872d ago
Fridge rise is the secret.
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the_patricia2d ago
Wait, do you mean cold ferment? That's the real baker's term... fridge rise is sort of right, but it's a slow, cold ferment that develops flavor. You get a much different result than a room temp rise. The yeast works way slower, which changes everything.
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val_craig632d ago
That "slow rise" thing you did is such a perfect example of how forcing things never works. It's like when you stop rushing a conversation and let a quiet moment happen, and that's when someone actually tells you the truth. Everything good seems to need that weird, impatient waiting period where it feels like nothing is happening.
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