ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: dough enhancer for freezing dough

Misc.
ADVERTISEMENT
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
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Penne with Chicken, Peas, and Red Peppers
  • PENNE WITH CHICKEN, PEAS, AND RED PEPPERS 2 1/2 cups penne or other tube pasta, uncooked 1/2 cup chicken stock 1 cup frozen green peas, thawed, divided use 1 Tbsp. olive oil 1 clove garlic, minced 1 red bell pepper...
  • Blueberry Banana Sour Cream Pancakes or Waffles
  • BLUEBERRY BANANA SOUR CREAM PANCAKES 1 cup flour 1/2 Tbsp sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 egg, separated 1 cup sour cream 1/4 cup milk 1/4 cup butter, melted 1 very ripe banana, mashed 1/2...
  • Daily Recipe Swap Topics - February 2018
  • Happy Super Bowl Sunday and Happy Valentine's Day! This month we're featuring recipes for party foods, heart healthy and romantic dinner recipes along with assorted other recipe finds.* Super Bowl...
ADVERTISEMENT
  • Nick Stellino's Garlic-Rosemary Flatbread
  • NICK STELLINO'S GARLIC-ROSEMARY FLATBREAD (PIZZA AGLIATA AL ROSMARINO) "This recipe is destined to become a regular at your home. Serve it as an appetizer or in place of bread at your next family meal." 1 recipe Trad...
  • Martha Stewart's Sugar Cookie Cutouts
  • MARTHA STEWART'S SUGAR COOKIE CUTOUTS 4 cups sifted all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups granulated sugar 2 larg...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: dough enhancer for freezing dough
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!