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Author Question: What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot ... (Read 2956 times)

Brittanyd9008

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on: Mar 12, 2019

What issues does the baker face when making brioche or other enriched sweet yeast doughs in a hot and humid climate? Discuss techniques that the baker can employ under such working conditions.

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Marked as best answer by Brittanyd9008 on Mar 12, 2019

amandalm

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Reply #1 on: Mar 12, 2019
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Brittanyd9008

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Reply #2 on: Mar 12, 2019
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amandalm

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Reply #3 on: Mar 12, 2019
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Quote from: amandalm on Mar 12, 2019
<p><em>These fragile doughs should not overproof or they can collapse. Proofing in hot, humid climates should be done in a cool environment such as a retarder or refrigerator.</em></p>
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