Overproofed my brioche dough and fixed it with a cold water trick

I was at home about to bake and realized my brioche had gone way too soft and sticky after 4 hours on the counter. Threw the bowl in the fridge for 20 minutes to firm it up, then shaped it without any tearing. Has anyone else used temperature to rescue overproofed enriched dough?

2 comments

2 Comments

ben4861d ago

Yeah that cold water trick works, but you gotta be careful. I've done the same thing with brioche - threw it in the freezer for like 10-15 minutes, then shaped it right after. The butter firms up quick so the dough actually holds its shape without turning into a sticky mess. Just watch it close, if you leave it too long the outside gets hard while the inside stays loose. Also helps to wet your hands before shaping, stops the dough from sticking to everything.

white.seth22h ago

Ever try dipping your knife in cold water before cutting? Helps even more.