Enriched dough help please!
I tried making panettone last night - although the recipe is really more similar to brioche.. 2 eggs, 5 egg yolks, 250g butter, 500g flour. I kneaded the dough (by hand)for 10 mins as the recipe said ..but it was 'streaky' and hadn't got to the silky stage.. My house is quite cold so I put it in the airing cupboard to rise, which may have been a bit too warm - the dough rose very well but was leaking butter and was incredibly greasy when I was adding the fruit & peel before the second rise.. It took ages to bake and has turned out very heavy and cakey..
Did I knead it too much? Or not enough? And I'm thinking that I should have left it somewhere cooler to rise..?
Best Answer
Enriched doughs usually need either a whole lot of kneading or a whole lot of proofing time (or both - from memory Richard Bertinet kneads his brioche dough for about 10 minutes then proofs for 14 hours).
One other trick is to add the butter after initial kneading so that you can form some gluten first. This should make the resulting bread less 'cakey'.
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Does enriched dough need more kneading?
What can be tricky about enriched dough: Because of the extra fats, enriched dough requires more kneading to develop the gluten. So get ready for a bicep workout and take the time to knead thoroughly, or use a stand mixer.How do you know when enriched dough is kneaded enough?
The Poke Test \u2013 Give that ball of dough a firm poke with your finger. If the indentation fills back quickly, you're good to go. If it stays looking like a deep dimple, continue kneading.How do you enrich dough?
What is this? To make enriched dough you have 3 different methods to mix it \u2013 straight, high fat or sponge. Straight means you dump everything into the bowl at the same time and mix away. You would use this when your enriched dough doesn't have a high percentage of fat.Why did my enriched dough not rise?
8 reasons why your bread dough is not rising:Yeast needs to be warm - not too hot, not too cold. Yeast is too cold If the other ingredients are too cold, it could cause some of the yeast to die. Was the dough kneaded properly? Dough may not have been kneaded enough.Five secrets to baking a great brioche loaf (or other enriched dough)
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