Buddy at work told me to stop overthinking the dough hook and just let it ride

Last month my sous chef kept yelling at me to stop scraping the bowl every 30 seconds on our brioche batches. I finally let it mix for a full 8 minutes like he said and the texture came out way better than my fussy method. Has anyone else had to unlearn a habit that was actually making things worse?

3 comments

3 Comments

raymitchell10d ago

Did you check if the dough was sentient yet?

davis.adam9d ago

Oh wow. Did you actually try poking it to see if it pokes back? Because I've had dough that felt too lively before. Like it was breathing or something. Creepy stuff. You really think it's sentient or just being dramatic?

grantmartinez6d ago

@davis.adam probably onto something with the breathing thing. I've had dough that felt more alive after I stopped messing with it too - feels weird but the results speak for themselves.