kai463•1d ago

People keep overproofing their brioche and it drives me nuts

Was at a bake swap in Austin last weekend and brought my usual brioche. This guy comes up and says his always turns out dense and greasy. Asked him how long he proofs it and he said 3 hours at room temp. Dude that's like double what it needs unless your kitchen is freezing. I showed him my process with the windowpane test and he looked at me like I was speaking a different language. When I do brioche I check it after 60-90 min and poke it to see if it springs back slow. Has anyone else had to talk a fellow baker out of overproofing their enriched dough?

2 comments

2 Comments

emmap161d agoMost Upvoted

I mean 3 hours at 70F is fine for my kitchen.

mila_sullivan22h ago

Yeah, "fine" is doing a lot of heavy lifting there. Most food safety people say 2 hours max in that danger zone between 40 and 140. You're rolling the dice at 3. I've left pizza out overnight plenty of times and been fine, but I'm not gonna pretend it's smart.