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Brioche

Bread

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37 replies to this topic

#31 janeer

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Posted 10 October 2012 - 06:48 PM

Agree with everything here, particularly about the freezer, because I PREFER to use my brioche dough within the shortest elapsed time necessary, and certainly within a day. If not possible--I freeze.

#32 Almondmeal

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Posted 11 October 2012 - 05:40 AM

Wow! I learn so much, the reason why I asked was because at my previous work we used to keep the brioche dough in the fridge for a week, not even frozen or pre shaped before frosting. , And we use the dough to roll up in to donut balls, proof them then fry them. However at my current work, I was told to never use a brioche dough that has been in the fridge for more than 24 hour! I am so confused. I never came to the term autolyse before and it's definitely the word I'll be using more often instead of a long descriptive sentence to describe the process.

#33 Almondmeal

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Posted 11 October 2012 - 05:42 AM

If you're not already, you should definitely be keeping your instant dry yeast in the freezer for longer life span!

(slightly off topic, sorry!)


What about fresh yeast? Would freezing kill fresh yeast then? I was told that if fresh yeast is store under the temperature of negative 26 , yeast will die.

#34 Panaderia Canadiense

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Posted 11 October 2012 - 06:46 AM

Fresh yeast is kept in the fridge, not the freezer.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#35 dhardy123

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Posted 11 October 2012 - 10:47 AM

Fresh yeast is kept in the fridge, not the freezer.


How long will fresh yeast last in the fridge in a tupperware container?

#36 Panaderia Canadiense

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Posted 11 October 2012 - 11:34 AM

Couldn't tell you - whenever I've got it, it never lasts longer than 3-4 days (I use it up) - I've never done a longevity test with it. Theoretically, though, about a month if I recall correctly.
Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.
My eG Food Blog (2011)My eG Foodblog (2012)

#37 HungryC

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Posted 12 October 2012 - 04:48 AM

Regarding the week old brioche: it was fried, for Pete's sake! The direct heat of frying will cause it to puff, even if its past its prime as a baking dough. You can't compare dough handling for a fried pastry to the needs/method used for baked dough. Frying covers a multitude of sins.

#38 DianaM

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Posted 12 October 2012 - 01:49 PM


Fresh yeast is kept in the fridge, not the freezer.


How long will fresh yeast last in the fridge in a tupperware container?


Dave, it depends how fresh it is when you buy/get it. I have kept fresh yeast in the fridge even for 3-4 weeks, when I bought a bigger chunk that I could not use up immediately. My grandma also kept hers in the fridge for weeks, and whenever she'd get a moldy spot, she'd just cut that off together with any dry edges, then use as normal.





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