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ISO: dough enhancer for freezing dough

Misc.
I am making brioche dough and portioning it in the freezer AFTER proofing so I can take it out each morning and bake. I am experiencing sagginess in my brioche after it is frozen for a few days. (it gets worse as time goes by) So, I'd like to try a dough enhancer to see if this fixes the problem. Which would you recommend for the brioche, since it's a very delicate structure.
MsgID: 0216526
Shared by: stephanie, seattle wa
In reply to: Recipe: Dough Enhancer or Dough Magic for Yeast ...
Board: All Baking at Recipelink.com
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