Flour and a liquid mixed together to form a thick, malleable substance.
1
vote
3answers
61 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
2
votes
1answer
56 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
4
votes
1answer
136 views
How to shape the perfect bao dough
I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are ...
2
votes
2answers
81 views
Is it possible to make breads using cake techniques?
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
3
votes
2answers
91 views
Butter Substitutions in the Quiche dough
I used to make quiche very often, but I really have a problem with dough, I want to reduce the amount of butter in the dough without making it very hard and unpleasant.
Is there any way to replace ...
3
votes
2answers
108 views
Storing Bao Overnight--to steam and refrigerate?
I am making roasted duck bao for a dinner tomorrow night.
I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again ...
4
votes
2answers
123 views
How can I score wet bread dough more easily?
I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
1
vote
3answers
1k views
How can I make yeast- and gluten-free pizza dough?
I'm trying to make a yeast-free, no-gluten pizza dough for a friend who basically can eat neither, but loves pizza. The last try included water, rice flour, olive oil, salt, baking powder and guar ...
4
votes
1answer
108 views
How can I save crumbly cookie dough?
I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
7
votes
1answer
164 views
How to ship bread or bread dough?
I've been thinking about starting a boutique mail order dinner roll business.
Dough
While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...
1
vote
1answer
138 views
Substitute baking powder for yeast in a focaccia?
I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
5
votes
1answer
226 views
What kind of dough do you use to make typical american donuts?
What kind of dough do you use to make typical american donuts (the ones that Homer Simpson loves). I'm from Italy and I've tried using flour and baking following some tutorials but no way: is not the ...
0
votes
1answer
627 views
How to make Namkeen Mathi/Mathri?
Namkeen Mathi/Mathri translates to salty, chewy, and crisp biscuits in English.
http://www.tarladalal.com/Namkeen-Mathri-10381r
Ingredients
2 cups plain flour (maida)
Method
2. Add ...
0
votes
1answer
198 views
What care should be taken to prepare dough and Chapatis with Rice flour?
Yesterday I prepared the Rice flour dough with water (room temperature 17 degree celsius) and salt.
I noticed:
This dough did NOT stick to my hands at all.
This dough did NOT stick to itself ...
0
votes
4answers
320 views
Woodfire oven how to get crust soft and tasty
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
5
votes
3answers
191 views
What ingredient changes will make this cookie dough more workable?
When I make a particular cookie, the rolling and shaping steps are very frustrating because the dough gets very soft and tends to fall apart when I'm working with it. Chilling the dough makes it more ...
1
vote
2answers
216 views
What is the maximum time for which the dough should be allowed to rest before making Parathas?
Have heard that dough should be allowed to rest for the Gluten formation to occur.
Question: What is the maximum time after which resting the dough won't make any difference to the taste and the ...
3
votes
3answers
392 views
What is the affect of adding alkaline or acidic substances to wheat flour?
What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
3
votes
2answers
2k views
Can I substitute baking soda for kansui powder?
Related: What does kansui do to dough in noodle making?
I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own kansui with a powder mix of sodium and ...
3
votes
1answer
140 views
Udon Noodles break too easily
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use
1tsp lye water
8 ounces (1 cup) ...
2
votes
2answers
490 views
pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
i've seen many videos regarding how to knead the pulled noodle dough. the one recipe i used for this is:
For hand pulled noodles you need:
Bread flour (wet gluten 29-30%, protein 11%-12%)
45% added ...
0
votes
0answers
31 views
Yeast pizza dough double-raise [duplicate]
Possible Duplicate:
Why let dough rise twice?
This pizza recipe suggest to let dough raise for 1h, then push down and raise for another hour. Can someone please explain the theory behind ...
1
vote
2answers
644 views
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have?
Buckwheat flour. Can it be used for pizza dough, and what other uses/properties does it have? I remember making crepes from buckwheat flour and I'd like to use it more often. I'm fond of pizzas, the ...
1
vote
3answers
384 views
Why does my dough never “fall” after its first rise?
My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as instructed (not airtight) either with a ...
2
votes
1answer
1k views
My pizza crust is very hard and tough and not light and crispy, why?
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth ...
4
votes
2answers
2k views
Dough Too Wet - what to do?
I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
2
votes
2answers
1k views
Does pasta dough really need to rest?
I mixed equal parts of semolina and bread flour. Then I kneaded it for about 2 minutes. I flattened it out as well as I could, then passed it through my pasta machine on the widest setting. I did this ...
3
votes
1answer
1k views
What does kansui do to dough in noodle making?
I'm trying to understand how to properly prepare hand pulled noodles. I've read about Kansui and Lye water and in some instances I've read that they serve a similar purpose. However, after some ...
2
votes
1answer
2k views
Making flour tortillas softer and more elastic
I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling
I've been using the following recipe below which yields good results, however it is ...
2
votes
2answers
565 views
Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
Paratha: http://en.wikipedia.org/wiki/Paratha
Flour:
Wheat flour
Dough ingredients:
Water
Salt
Wheat flour
I am planning to make this dough in the evening and keep it in the fridge for 8 hours to ...
7
votes
4answers
688 views
Sticky and unmanagable sourdough
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
1
vote
1answer
380 views
How quickly do I have to use my thawed pizza dough?
I have never used frozen pizza dough before so I didn't know how long it would take for it to thaw out. I plan on using it tonight for dinner (in about 7-8 hours) and I thought it would take much ...
2
votes
2answers
985 views
Use high gluten (bread) flour for hand pulled noodles
I found that recipes on hand pulled noodles use various types of flours that's confusing from a chemistry perspective. Dough made from high gluten flour is more elastic and less extensible which ...
0
votes
2answers
1k views
Flour and water… at which temperature?
What is the difference between adding hot, lukewarm or cold water to flour?
EDIT:
I'm curious about the following dishes, they all call for flour and some water and I'm not sure how warm the water ...
6
votes
3answers
5k views
Can I let my bread dough rise in the mixer bowl?
When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bowl and may inhibit rising. Would it be ...
2
votes
2answers
129 views
Should I add flour to dough if I already weighed the amount?
I am using this recipe for pizza dough, and I received some seasoned advice from other members of this site to use a precise kitchen scale for weighing the flour and water. The question is, if I ...
5
votes
1answer
1k views
How can you tell whether bread dough is ready for baking?
I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here.
Twice, the bread didn't rise correctly in the oven, even after ...
2
votes
2answers
115 views
What adjustments are needed to change a pie recipe to a turnover recipe?
I want to make turnovers (e.g. a similar product is popular at McDonalds), instead of pie in a pan. Is this simply a matter of making a dumpling-shape with the dough, and then putting the fruit ...
3
votes
1answer
822 views
Why and when do you need to dock dough?
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
1
vote
1answer
144 views
Minimum liquid to make solid dough
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of solid to liquid. If it matters what ...
4
votes
1answer
523 views
What happens to pasta dough when it is run multiple times through the machine?
Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a tip on a cooking show to put the dough ...
3
votes
2answers
483 views
Salt 'n pizza (how much salt should be in the dough)
I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the ...
3
votes
1answer
193 views
Why do short pie bases require chilling before baking?
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put in the fridge for 20 minutes before ...
5
votes
1answer
604 views
What is the difference between a poolish and a biga?
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two?
Just to give some direction: are there differences in making ...
6
votes
2answers
520 views
How should I clean, or care for, a banneton (brotform, proofing basket)?
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest ...
3
votes
1answer
372 views
How to make sweet-tasting noodles?
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet.
Is the base ingredient ratio for making the noodle dough one egg per 100g flour?
...
5
votes
3answers
562 views
What effect does orange juice have when used in dough?
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough.
I was intrigued by this as I had not seen it before.
What ...
0
votes
1answer
2k views
Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]
Possible Duplicate:
What is the difference between various types of flour?
The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
9
votes
4answers
1k views
How can I prevent dough from wrapping around a dough hook?
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (for example, using 250g of flour or approximately 2 cups) of ...
7
votes
5answers
14k views
What should I cover bread dough with while it's rising?
If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
