How do I salvage this bread dough?
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still in there mixed in with the brioche ingredients.
Is there any way to salvage this? I don't need the final result to be brioche, any edible food is fine as long as I dont waste these ingredients.
Best Answer
You can make some sort of bread by adding plenty of the highest protein wheat flour you have. You'll have to judge the hydration when you knead. I'd aim for proportions like a yeast-risen cornbread (or failing that a basic enriched dough) , and make it into rolls, then eat them warm (or reheated). Rising will also be a matter of guesswork/judgment. I find warm bread to be more forgiving when it comes to doneness - a little doughy matters less than when cold. This is even more true if you serve it with soup/chilli/stew for dipping.
Pictures about "How do I salvage this bread dough?"
How do you salvage bread dough?
The good news: We found an easy way to rescue overproofed dough. Simply punch it down gently, reshape it, and let it proof again for the recommended amount of time. In the test kitchen, these steps resulted in bread that tasters found acceptable in both texture and flavor.What can I do with ruined dough?
If your dough hasn't risen, then it's not worth baking it as it is or it'll be too dense to enjoy. Instead, you can roll it out very thin and bake it as a flatbread or a pizza. Alternatively, you can dissolve more active yeast in some warm water, then work it into the dough and see if it rises.How to recover DRY dough - How to save dough 🙋🏻
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Mariana Kurnyk, Igor Ovsyannykov, Daria Shevtsova, Klaus Nielsen