Heeeeelp! I'm attempting Paul Hollywood's chocolate & satsuma brioche. I've followed the recipe as closely as I ever follow a recipe, it's been proving for about 3 hours (recipe says at least 2), but its just not doing anything. Heating has been on for an hour, but it wasn't exactly cold before.
The only thing I didn't do according to the recipe was leave to chill in fridge for "at least 5 hours" to firm up - but it went in freezer for 20mins or so then fridge for a couple of hours. Have I killed it? The only other thing I can think of is the recipe said satsuma juice in with flour/yeast/milk/eggs etc at the beginning. Maybe the yeast came into contact and was inactivated? I'm so sad, was looking forward to it for breakfast
Aww bugger thats so annoying, i did a similar thing when i made the hairy bikers recipe for viennese whirls, i grabbed what i thought was plain flour only to find it was strong white bread flour, roughly the same colour packet, was not happy!! Dont give up tho, give it another go.