Flour and a liquid mixed together to form a thick, malleable substance.

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0
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3answers
103 views

Is getting rid of the dough the only solution when it smells of yeast?

I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting it rest and so on) the other day and left ...
-2
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0answers
55 views

flexibility of a doughBun (brioche) [on hold]

i'm working on an excel file wich could calculate a " brioche dough" . is that somebody could tell me how to get the most flexibility and softness with less fat and sugar ? Juggling several fat : ...
2
votes
2answers
55 views

When making pizza dough ahead, at what point in the process should I let it rise?

I would like to make pizza dough by hand a few nights before actually baking. Do I knead the dough, let it rise, punch down, cover in oil and saran wrap, and then place in fridge? Or do I knead the ...
2
votes
1answer
54 views

How long should bread dough warm up after cold fermentation?

I'm trying to experiment with cold fermentation. I've put dough in the fridge and I see that it slowed down. However how long should it ferment afterward before final kneading - is ~10 hours out of ...
3
votes
3answers
207 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
0
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1answer
93 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
7
votes
2answers
129 views

Pasta edges break when being rolled in pasta machine

When I make pasta, and roll it through my pasta machine, the edges always end up cracking up a little. It becomes quite difficult to pass it through the machine without it tearing and dividing my ...
0
votes
1answer
29 views

What is the relation between mixing the dough and the final result? [duplicate]

I often see recipes that just ask to mix the ingredients until you get an homogeneous mix. Others ask to mix the ingredients to exhaustion. What happens to the though while I mix it? Does that really ...
5
votes
1answer
87 views

Do I have to adjust anything to add seeds to bread?

I have a go-to recipe for Honey-Oat Pain de Mie. I'd like to add about 1/2 cup total of combined sunflower and pumpkin seeds. Since I do bake it in a Pain de Mie pan, I'll pull a small dinner roll's ...
4
votes
1answer
118 views

How can I make my pizza dough more workable?

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the ...
1
vote
1answer
169 views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
2
votes
2answers
229 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
3
votes
1answer
121 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
1
vote
1answer
74 views

Creating ideal temperature for dough to rise

Are there machines that maintain optimal temperature for dough to rise?
1
vote
2answers
131 views

Dough whisk as a substitute to a mixer or wooden spoon

I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a dough whisk instead of a wooden spoon? ...
1
vote
0answers
80 views

Cookie dough consistency problems

I have used the same rugelach recipe for years with out a problem. This year however, the dough is pulling apart and shredding when being rolled out and up. There are 2 different things this year, I ...
1
vote
1answer
440 views

Refreezing thawed out bread dough

I have a bag of Bridgeford frozen rolls. Defrosted the whole bag and realized it's too much. Can I refreeze it before it rises? It's still in the refrigerator.
4
votes
2answers
414 views

How can I keep the shape of my free-form bread dough when it is rising?

I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise ...
0
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0answers
148 views

Ciabatta Dough Too Wet. What went wrong?

I made a ciabatta using this recipe: 500g bread flour 475g water 2 tsp. yeast 15g salt In the end my dough was like a pancake mix the entire time until I added some more ...
3
votes
1answer
202 views

Impossible to Roll Croissant Dough

I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night. The dough was ...
6
votes
3answers
181 views

Pizza dough changed from usable to sticky

Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all. A problem we are hitting now is inconsistency of dough mix. ...
4
votes
1answer
166 views

Making a decent pie crust?

I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of flour and it still sticks. If I'm lucky ...
1
vote
1answer
104 views

Commercial Bakery to Provide Dough

We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will handle the shaping and adding the filling to ...
2
votes
1answer
247 views

Can over proofed dough be harmful to breathe in?

I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day. It's a dough made from dry yeast. One night I ...
5
votes
2answers
228 views

Effect of carbonated water on the rising of the dough?

Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
1
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3answers
210 views

How do I prevent crust formation when proofing pizza dough?

While proofing, the crust can appear on the dough balls if in contact with air (oxygen). I tried preventing by damp cloth but it still happens. The only thing that works 100% is plastic foil wrap, but ...
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0answers
57 views

Why is my bread not mixing and cooking properly

When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doesn't join together again like my ...
5
votes
2answers
471 views

Yeast dough won't go “stretchy”

I am getting the feeling yeast-dough just hates me... I have been using a basic pizza recipe: 500g flour 1/2 cube of fresh yeast 1 1/2 teaspoons of salt. 4 tablespoons of olive oil 250ml ...
4
votes
2answers
767 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
4
votes
2answers
369 views

What do I substitute for Greek yogurt in a pizza dough?

The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
11
votes
4answers
292 views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
2
votes
1answer
705 views

How long does tortilla dough keep for?

I am making tortillas with masa harina corn flour according to this recipe. Can I make it a few hours in advance and cook the tortillas just before they are to be eaten? Or should I cook them after ...
0
votes
0answers
94 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
9
votes
3answers
750 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
5
votes
4answers
483 views

How to cleanly cover the dough while it rise?

When I leave dough pieces (for pizza) to rise, I put a wet towel on top of them, and leave them for a few hours. The problem is that when the process is finished, the dough sticks very strongly to ...
1
vote
4answers
358 views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
1
vote
2answers
599 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
1
vote
1answer
83 views

Why didn't my laminated dough rise?

I'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?
2
votes
1answer
1k views

Is it possible to substitute butter with egg yolks in cookie dough?

I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while we are at it. And, if it is possible to ...
1
vote
2answers
126 views

Dough safety and viability after overproofing

We made dough using the below recipe last night, and realised this morning that we had left it at ~70°F (covered) for ~15 hours. Questions: What would be the symptoms of dough going "bad"? How ...
3
votes
2answers
99 views

Whole Wheat Breads Dough Conditioner

I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I ...
4
votes
2answers
622 views

Why does my dough always need more water than the recipe calls for?

It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't think I've made but one recipe where the ...
8
votes
3answers
513 views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
5
votes
2answers
2k views

What are the tradeoffs between spiral and C-shaped dough hooks?

I have misplaced the dough hook attachment for my KitchenAid stand mixer, and I'm debating what type of dough hook attachment to purchase to replace it, and specifically if there are performance ...
3
votes
1answer
484 views

Lime substitute for nixtamalizing corn

I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the process at the local international food ...
3
votes
3answers
331 views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
0
votes
2answers
1k views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
3
votes
3answers
6k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
5
votes
3answers
3k views

Can i freeze dough without killing the yeast?

I want to freeze unbaked dinner rolls. Can I do it after the first rising or the shaping or the second rising or do i have to partially bake them to prevent killing the yeast?
2
votes
2answers
2k views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...