brioche type dough
Good evening. I make a pastry called Ensaimada (or Ensaymada) which uses a brioche type of dough. I make it at home and give or sell to friends and family. I'm not sure if many people deal with this type of sweet dough, but I can't keep any at home. People want them constantly. The problem I have is taking the time to make them. For example, if I were to make 6 dozen of them, it usually takes me a total of 8 hours.
The reason is that I first make a lavadora or sponge. Then I mix the rest of the ingredients and let it rise again. I then weigh each piece out at 57 grams. After I roll them into balls, I let them chill in the refrigerator. I then have to flatten and roll out each piece into a long rope about the diameter of a pencil and about 20" long which I then shape into a spiral shape. These are placed on the sheet pans and allowed to proof.
My biggest issue is that like a lot of yeast dough, it wants to shrink back when rolled out. I then have to allow it to rest a few minutes, then continue elongating until I get my desired length.
I would like to cut the make-up time down drastically but not sure how to do so. I was thinking of those dough sheeters, but they are so big and expensive. I also am looking at a pasta sheeter which could be motorized or hand cranked. I think if I could keep the dough balls chilled for a bit longer, they might not shrink back as quickly, giving me a chance to make the rope faster.
I hope I haven't confused anyone. I guess if I uploaded some pics that might help visualize what I intend to do. Any suggestions would be greatly appreciated.
To want to push the limits of the doughs extensibility without relaxing. Same drill with laminating croissants. On occasion I will try and one-shot the full lamination which usually involves two rest and chill stages. To do this maybe try adding about 5% SD starter. It tends to increase the extensibility (and give a little flavor boost)
I understand what you are saying, but not sure if I want to change the flavor yet. You are saying sour dough (SD) starter, right? Do they make a sour dough dry mix, or do I need to go from scratch? I have thought about modifying the dough just to see what the flavor change might be, but my partner (wife) keeps selling whatever I make :)
I did manage to add about 2.5% VWG to my last batch of brioche / ensaymada dough. It seemed to help a bit.
I don't think I will try again to push the stretching limits without letting it relax more. Thanks!