Changed my mind about using food processors for dough after watching the sous chef wreck ours

I always told my line cooks that a food processor ruins bread texture, but our sous last Monday ran a brioche batch through the Cuisinart and it came out perfect in half the time. The dough was smooth and proofed faster than anything I've done by hand in years. Has anyone else seen consistent results with a food processor for enriched doughs?

2 comments

2 Comments

victor_jones9927d ago

The temp control angle is what nobody talks about. That motor generates heat if you run it too long, but if you pulse in short bursts you actually get better gluten development without overheating the butter. I started chilling my liquid ingredients before adding them to the food processor for enriched doughs and the consistency improved even more. Give it a try with a cold pack under the bowl if you're worried about friction heat.

uma_martinez26d ago

Yo same here, chilling the liquids was a total game changer for my doughs.