Baking Bread 

Tonight I'm trying to get some no-knead brioche dough done. Wish me luck!

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Baking Bread 

Well, the brioche dough is not shaggy at all after twenty hours in the fridge and some light kneading as advised in the recipe. I guess I knew what I was doing after all :thounking:

Baking Bread 

Still no idea what I'm doing. Allegedly those should have risen a bit in the last two hours, but they have done barely so. Anyway, they will go to the oven soon and we'll see what comes out 🤷‍♂️

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Baking Bread 

Ah, I forgot to post the brioche experiment results: the dough didn't raise much, so instead of soft and airy the pastries were doughy and somewhat dense. Nevertheless, they tasted very good so we ate them. I'll have to figure out what the issue was here and give it another try.

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Baking Bread 

@aperezdc I want to stuff them with butter and EAT THEM ALL.

Baking Bread 

@aperezdc por curiosidad... ¿cuánto tiempo le estás dando para reposar? Un amigo me dijo de la fermentación en frío (al refri toda la noche después de varias veces reposo/doblez), y sí cambia muchísimo.

Baking Bread 

@federicomena dejé la masa unas 20 horas en el frigorífico... puede que fuese demasiado :blobsweats:

Baking Bread 

@aperezdc uy, pues entonces quién sabe 😅 ¿La metiste directo del refri al horno, o reposó a temperatura ambiente?

Baking Bread 

@federicomena después de estar al fresco tuve la masa a temperatura ambiente durante cuatro horas. Probablemente no tuve la masa madre fermentando tiempo suficiente antes de mezcla, y tendría que haber estado más activa. Probaré de nuevo en unos días 🤷‍♂️

Baking Bread 

@aperezdc mi masa madre la obligo a apurarse dentro del horno apagado pero con la luz prendida. Está lista como en 3 hrs.

Baking Bread 

@federicomena tengo que probar ese lifehack 😮

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