u/kompir_neptune

This was supposed to be brioche (over 65% fat). Everything started off really well (аnd I really mean that) but at one point I thought the dough still wasn’t ready, so I kept kneading (I used a stand mixer). Later the fat started separating from the dough even though I was being careful with the dough temperature the whole time. I still baked it

For those of you who work with very high fat doughs, how do you know when to stop? Any good techniques for keeping the dough together once the butter percentage gets really high?

Lesson learned: never give up just because something doesn’t go the way you expected. It can still turn into something really good :3

Since quite a lot people already responded to my post about the brioche dough that didn’t turn out the way I expected yesterday here’s the final result.

I baked the small brioche for about 20 minutes at 160°C and the larger one for about 40 minutes. I honestly couldn’t wait to tear into it and see what it looked like inside so I cut into it while it was still warm.

Thank you all so much for the comments and advice. Despite everything, it actually doesn’t feel heavy at all when eating it. It’s very brioche-y, buttery and reallyyyy enjoyable 😁

Thanks again to everyone for all comments and advice <3.

Sourdough pizza dough recipe (Neapolitan style)

Thinking of trying this sourdough pizza dough recipe, which I put together from a bunch of different recipes and I’d love some feedback before I make it. Does it look well balanced overall for a home oven bake, and how about pizza oven?

Sourdough pizza dough

* 450 g flour Type 0 (Nuvola SUPER)

* 300 g water

* 30 g sourdough starter

* 11 g salt

* 5 g barley malt syrup (optional, for better color)

Mix flour and water and leave for a 2-hour autolyse.

Add the starter and rest for 30 minutes.

Add the salt, mix well, and rest again for 30 minutes.

Knead for about 15 minutes and shape into a tight ball.

Leave at room temperature for around 10 hours, doing a few folds during the first 3 hours.

Divide into 3 dough balls, shape tightly, cover, and refrigerate (up to 72 hours, or even more??)

Take them out 2–3 hours before baking so they can relax.

**Note**: The photo is from a different pizza dough recipe I tried before.

This is brioche bread dough. Its temperature is around 24/25°C (75/77°F), and I’ve been cooling it in stages between kneading to keep it from overheating. Does it still need more kneading, or does it already look overkneaded?

Recipe I followed:

• 400 g strong flour
• 240 g eggs (beaten)
• 65 g sugar
• 8 g salt
• 5 g instant yeast
• 250 g cool butter

Process:

I mixed all the dry ingredients first, then added the eggs and kneaded for about 18–20 minutes, until I got a really good windowpane test.
After that I gradually added the butter in small cubes. I was also keeping a close eye on the dough temperature and tried to keep it below 22/23°C throughout the process.

Note: I think I still added the butter too quickly, even though it was in small cubes, and that’s probably what caused this. I kept the dough anyway and I’ll either braid it or turn it into buns tomorrow.

UPDATE: Added the recipe and process.