Vacuum sealing bread dough

Shivam_Daryanani_92859

So I finally got around to making some bread from the Tartine bread book , after 10-14 days of feeding my starter.

I picked the brioche as it seemed the easiest, and who doesn't love a buttery brioche.

If any one has seen or tried this recipe, the quantities are quite large. This makes 4 715g(~1.5lb) loaves. The recipe says you can freeze the dough after the bulk ferment. I went ahead and baked one, froze the rest. In the name of science, I vacuum sealed one of them. I had to immediately stop it. The dough started expanding like crazy, taking up the entire space of the vacmaster 112. This made me think, what could the effects of vacuum sealing bread dough? Can this speed up the process or improve the flavor in any way?

I couldn't find any resources, although I found this.

http://blog.ideasinfood.com/ideas_in_food/2008/07/vacuum-sealed-cookie-dough.html

Hopefully the modernist cuisine bread book talks about this...

ejf12009

It seems like vacuum sealing helps forcefully hydrate the flour, so perhaps that could be a way of speeding up the autolyse process. But once you're fermenting and building bubbles and structure, I'd think vacuum sealing would be harmful.

I used to vacuum seal the cookie dough a la ideas in food, but I noticed that whenever I did so the cookies would bake up fairly greasy, like the emulsion had broken. Could be coincidence, user error, etc. But I've given up on that for now. But maybe exercise caution when sealing enriched doughs?