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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 869 times)


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mrolko

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<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>
Thank you



Maddie jean Isnotmylover

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Thanks even tho i didnt view the answer yet




 

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