i have been recently tried baking breads…the bread family is something new to me and actually isnt really my cup of tea. Although i dont have the bread bible as well(havent found the book here where i live)...i still did try it.
I tried baking this kind of bread called brioche dough for the first time and it did turned out well on the first time but there is something that really has me thinking regarding this…i dont know if what i am doing is correct or not….But why is it that after i have made my dough and left it in the fridge overnight to proof, in the morning as i roll it…its too stretchy that when i try to roll it using my rolling pin…its like its rubbery and i cant seem to roll it as desired…it keeps on stretching and coming back!
Is there something wrong with it? Do you think it lacks something or maybe i over kneaded it or under kneaded it? or maybe something about the proofing period? or maybe it was cold coming from the ref? i really dont have any idea here. Well..i did make it using my stand mixer using my dough hook attachment and i did follow the recipe to the T. I am just not sure why it comes out like that?
I did saw a video of someone making it and when he rolled it using his rolling pin…it was easily rolled much like a pizza dough! how come mine takes a ton of force to roll? and when i roll it…it comes back?
Hope u can advice me
PS: i did try it again today and it did came again like that….the other half i stored in the freezer cause i cant continue with it unless i find out first what went wrong. I want to take up this challenge and i hope i can do it right the next time! hope u can help me!