KA brioche 4 hours after overnight stay in the fridge. Is it toast?
KA brioche 4 hours after overnight stay in the fridge. Is it toast?
by Fenix512
20 Comments
ishouldquitsmoking
wooof. No rise at all? Did you go straight from mixing/shaping to the fridge or any room temp proof first? How cold is it on the counter? – You could try the light on in the oven thing.
Might be toast though.
campingn00b
No, you need to bake it first, slice it, then bake it again. Then it will be toast silly
TheKerfuffle
Did you let the dough rise at room temperature at all?
Inevitable_Cat_7878
Since you said it rose before sticking it in the fridge, the yeast is active. It’s probably just cold. I’d leave it on the counter or somewhere warm to wake up the yeast. Stick it in the oven with a pot of hot water or the turn on the oven light. I think it should be fine.
Michelhandjello
If you used normal bakers yeast and the fat and sugar levels are really high it may be an exceptionally slow rise. Some recipes call for osmotolerant yeast to work with high sugar/fat brioche.
canuck_4life
Yeah don’t bake that now. Wait until the dough is ready. For science!
Poman22
Brioche takes a really really long time to rise, especially out of the fridge
dahamburglar
You can make a crude proofing box by putting a pan/bowl of boiled water in a cooler or microwave next to the loaf
sunrisesyeast
Yeast does better at temps around 80F. If your home is cold such as 65F or lower, it will rise slowly. You can try heating a mug of water (160F) and sticking the loaf and mug into the microwave so there’s a steamy environment.
Palanki96
no it’s dough
jokes aside just cover it and wait
my place is kinda cold for baking so my yeast breads are basically operating on sourdough schedule
Plastic-Tip4644
You retarded it. Like actually. Don’t put bread in the fridge like that, if it has risen, especially overnight. You need to proof it in a warm & damp enviroment to activate it (if it’s possible) and watch it closely during that time. Like more closely than walking away from it over night. Bread that is ready to bake after sitting should be baked on the same day for best results.
wizardent420
I’ve realized lately that recipes that include throwing it in the fridge overnight say leave on the counter 30 mins to an hour next day way undershoot. I tried that a few times and had dense underproofed dinner rolls and cinnamon rolls. I have realized it takes like 3 hours(my fridge is pretty cold) for them to come to room temp and that has really allowed them to wake up and proof. That’s with a bulk ferment before fridge
CriticalMrs
I also once followed a brioche recipe that called for rising in the fridge overnight, and then when I pulled it out it was rock hard with no poof. Did just fine once it warmed up and all the butter softened though.
Now I don’t put any dough with a lot of butter in it in the fridge. It will just solidify.
Suspicious-Zone584
Check the settings on your oven. If it’s got a digital panel you might have a proof setting. My KitchenAid oven has that. Works like a dream!
brasticstack
I’ve never personally had much luck with cold fermenting dough in the fridge, probably because I keep my fridge cold. It just seems like it almost completely stops the yeast activity.
I’d probably have to pull it out at like 4 AM if I want bread at 2 PM that day.
aReelProblem
Looks like dough to me. Put some heat on it.
Breadwright
Cover it well and leave on the counter until puffy and light—may take half the day or longer depending on your ambient conditions. Martin
silence_infidel
Your fridge might run a bit cold. Last time this happened to me, I put my dough on the back of the shelf and discovered it’s actually freezing back there. Like, ice-making freezing. And when one accidentally freezes their dough, it barely rises and takes *forever* for the yeast to reactivate.
Fenix512
[update](http://i.imgur.com/HTDLeD1.jpeg). Looks better after leaving in the oven with the light on. Should I let it go longer? Idk if it reached a stopping point
poltyy
Enriched breads are really slow to wake up after a night in the fridge. Give it time or a heating pad or something.
20 Comments
wooof. No rise at all? Did you go straight from mixing/shaping to the fridge or any room temp proof first? How cold is it on the counter? – You could try the light on in the oven thing.
Might be toast though.
No, you need to bake it first, slice it, then bake it again. Then it will be toast silly
Did you let the dough rise at room temperature at all?
Since you said it rose before sticking it in the fridge, the yeast is active. It’s probably just cold. I’d leave it on the counter or somewhere warm to wake up the yeast. Stick it in the oven with a pot of hot water or the turn on the oven light. I think it should be fine.
If you used normal bakers yeast and the fat and sugar levels are really high it may be an exceptionally slow rise. Some recipes call for osmotolerant yeast to work with high sugar/fat brioche.
Yeah don’t bake that now. Wait until the dough is ready. For science!
Brioche takes a really really long time to rise, especially out of the fridge
You can make a crude proofing box by putting a pan/bowl of boiled water in a cooler or microwave next to the loaf
Yeast does better at temps around 80F. If your home is cold such as 65F or lower, it will rise slowly. You can try heating a mug of water (160F) and sticking the loaf and mug into the microwave so there’s a steamy environment.
no it’s dough
jokes aside just cover it and wait
my place is kinda cold for baking so my yeast breads are basically operating on sourdough schedule
You retarded it. Like actually. Don’t put bread in the fridge like that, if it has risen, especially overnight. You need to proof it in a warm & damp enviroment to activate it (if it’s possible) and watch it closely during that time. Like more closely than walking away from it over night. Bread that is ready to bake after sitting should be baked on the same day for best results.
I’ve realized lately that recipes that include throwing it in the fridge overnight say leave on the counter 30 mins to an hour next day way undershoot. I tried that a few times and had dense underproofed dinner rolls and cinnamon rolls. I have realized it takes like 3 hours(my fridge is pretty cold) for them to come to room temp and that has really allowed them to wake up and proof. That’s with a bulk ferment before fridge
I also once followed a brioche recipe that called for rising in the fridge overnight, and then when I pulled it out it was rock hard with no poof. Did just fine once it warmed up and all the butter softened though.
Now I don’t put any dough with a lot of butter in it in the fridge. It will just solidify.
Check the settings on your oven. If it’s got a digital panel you might have a proof setting. My KitchenAid oven has that. Works like a dream!
I’ve never personally had much luck with cold fermenting dough in the fridge, probably because I keep my fridge cold. It just seems like it almost completely stops the yeast activity.
I’d probably have to pull it out at like 4 AM if I want bread at 2 PM that day.
Looks like dough to me. Put some heat on it.
Cover it well and leave on the counter until puffy and light—may take half the day or longer depending on your ambient conditions.
Martin
Your fridge might run a bit cold. Last time this happened to me, I put my dough on the back of the shelf and discovered it’s actually freezing back there. Like, ice-making freezing. And when one accidentally freezes their dough, it barely rises and takes *forever* for the yeast to reactivate.
[update](http://i.imgur.com/HTDLeD1.jpeg). Looks better after leaving in the oven with the light on. Should I let it go longer? Idk if it reached a stopping point
Enriched breads are really slow to wake up after a night in the fridge. Give it time or a heating pad or something.