This is the brioche bun recipe I frequnetly use:
250 gr potato puree
3.5 cups flour
1 tsp sugar
0.5 tsp salt
2 tsp instant yeast
1 tbsp olive oil
50 gr butter
1/3 cup milk
1 egg
1 tsp bread improver
First mix the dry ingredients, then add melted butter, egg and potato puree. Then add olive oil and milk.
I followed the instructions but forgot to add instant yeast. And with the mistake remaining unidentified I waited for the dough to rise. But after two or so hours, all of a sudden I figured I didn't add yeat to the dough.
Is it possible to corporate it into the dough now? What can be done to save the dough?
Best Answer
I will sometimes add yeast late, for instance when I'm not finding a sourdough culture to be adequate for a decent rise, or on the rare occasion when I'm getting poor performance from a particular batch of yeast.
I typically dissolve it in a small amount of water (or milk for this recipe), work the mixture into the dough, and add a bit of flour if needed to compensate for the added liquid.
It works.