When should rich doughs ideally be mixed?

Rich doughs should ideally be mixed after fermentation takes place because this ensures that the fermentation process has had sufficient time to develop flavors and the overall structure of the dough. When dough undergoes fermentation, yeasts work to create gas and acidity, which enhance the flavor profile and make the dough more manageable. Mixing after this stage allows for the integration of fats, sugars, and other enrichments without disrupting the delicate structure that has already formed.

Furthermore, mixing at this stage contributes to achieving a tender, well-aerated texture in the final product, which is particularly important in enriched doughs that include high fat content. This method supports a balance between strength and extensibility, resulting in a superior baking performance once the dough is baked.

In contrast, mixing right before baking can lead to a lack of flavor development and poor texture, as the fermentation process is a crucial step in preparing rich doughs. Mixing when ingredients are at room temperature can have benefits but does not take full advantage of the fermentation stage, while saying that any time is acceptable overlooks the importance of proper technique in the baking process.