Loading…
22
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.
4 comments
Log in to join the discussion
Log In4 Comments
angela5877mo ago
Fridge rise is the secret.
6
the_patricia7mo 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.
8
matthewdixon7mo ago
Cold ferment is the right term, but honestly people get too hung up on the words. The real magic is just that slow, cold process. It feels like doing nothing, but that's when the flavor actually shows up. Same idea works for a lot of things, not just bread.
3
val_craig637mo 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.
1