Tried saving leftover brioche dough overnight in the walk-in and it doubled in size way more than I expected

I left a batch covered in plastic wrap at 38 degrees and came back to it having blown right through the wrap and taken over a whole shelf. Has anyone else had dough go crazy like that in a cold fridge?

2 comments

2 Comments

taylor826d ago

Oh wow, that is insane! I actually think the blow-through could be from the butter content more than just the yeast. Brioche has so much fat that it can actually insulate the dough a bit, keeping the center warmer than the outside. @victor219, your point about yeast activity is solid, but I wonder if the cold shock from going straight into a 38 degree walk-in triggers some kind of panic rise in the yeast before it slows down. I had a batch of croissant dough do something similar once, it puffed up like a balloon in the middle of the night and pushed the lid right off my cambro. The sugar in brioche also feeds the yeast longer than lean doughs, so it keeps producing gas even as it cools. Probably best to let it rest on the counter for 20 minutes before you fridge it next time.

victor2196d ago

38 degrees is pretty cold, most yeasts go dormant way before that. I bet your walk-in temp was actually higher than you thought, or that brioche had some really active yeast kicking.