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

learn more… | top users | synonyms

4
votes
1answer
343 views

How long should I knead bread dough by hand?

Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claims, I am kneading the dough for a minimum ...
1
vote
2answers
179 views

Food processor for pizza dough

I'm happy that the recipes for New York style pizza from Serious Eats and from ATK both use a food processor to make the dough. I'm giving those recipes a shot as soon as my baking stone arrives from ...
3
votes
2answers
855 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 ...
-1
votes
2answers
831 views

Too much yeast in pizza dough

The recipe only called for 1tsp of yeast, but when I opened the package I poured almost the whole thing (2-1/2 tsp) into the water. Now it is just sitting there not rising. How can I fix?
9
votes
4answers
6k views

How far in advance can I stage pizza?

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long ...
7
votes
2answers
3k views

Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. ...
2
votes
2answers
340 views

Neapolitan Pizza in a regular gas oven

I am trying to master the homemade Neapolitan pizza, from dough preparation to cooking it. After following the recommendations at Seriouseats.com for the dough preparation, I came across some doubts ...
10
votes
5answers
17k views

What's the difference between masa for tortillas and for tamales?

I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the recipe, either masa for tamales or masa for ...
1
vote
4answers
1k views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
12
votes
2answers
4k views

What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
1
vote
2answers
526 views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
0
votes
1answer
56 views

Baking camembert with crust in a larger pan?

I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but to leave the upper surface free. But I ...
0
votes
2answers
61 views

Too Soft Cookie Dough

I've always considered myself a decent baker, but in the last 6 months, I've had trouble with several cookie recipes that I have previously had good luck with. The dough seems to come out very soft ...
3
votes
4answers
1k 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 ...
1
vote
2answers
341 views

How to rise and bake a sourdough loaf in the least amount of time?

Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bread within the next three hours when ...
0
votes
1answer
81 views

Will adding more yeast to a dough mean I need a longer time in the proofer?

For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
2
votes
1answer
8k views

How does tangzhong (water roux) make bread softer?

As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to ...
0
votes
4answers
2k views

Pizza Dough Seasoning

King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic ...
22
votes
4answers
4k views

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...
5
votes
1answer
309 views

Can you rehydrate phyllo dough?

I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. The only packages I can find are rather large. I usually use how much I ...
2
votes
2answers
107 views

Stuffing bread for the next day

Can you make your dough and stuff it/roll it with meat or whatever you choose, then place it in fridge overnight to be cooked the next day? What I mean is, do everything like you are about to bake ...
2
votes
2answers
3k views

Why should I rest gingerbread dough?

My gingerbread recipe says I should rest the dough for 20 minutes in the refrigerator before rolling out and cutting. What difference does it make?
2
votes
1answer
179 views

Something wrong with pizza dough - 3rd time in a row

I was pretty sure I had my recipe and method nailed, done tens of pizzas with it but it failed me now for the third time in a row. It's driving me nuts, I had to throw away dough worth 15 pizzas. The ...
7
votes
3answers
77k views

How can I fix my dry crumbly cookie dough?

After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2 days). As I'm trying to kneed/roll the ...
4
votes
4answers
6k views

How long can I refrigerate cookie dough?

I made the made the mistake of making my neighbors these cookies peanut-butter-oatmeal-chocolate-chip-cookies. Every time I see either neighbor they thank me again for the wonderful cookies, "Oh they ...
0
votes
0answers
77 views

Extruded cookies with filling

I am looking for a recipe for round extruded cookies with cocoa cream filling for a Rheon extrusion machine. I tried the following recipe: flour:100 sugar:33 fat:29.17 oil:30 eggs:17 water:2 ...
13
votes
4answers
4k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
14
votes
5answers
1k views

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
0
votes
1answer
200 views

Forgot sugar in sugar cookies

I believe that I forgot to add the sugar in my sugar cookie dough, but I'm not completely sure. If I did forget, how will the cookies turn out once baked? Will they be edible?
2
votes
1answer
2k views

What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to ...
1
vote
1answer
217 views

Fried Dough Balls Too Doughy [closed]

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. ...
18
votes
5answers
7k views

How to prevent pizza dough from stretching back

I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form. Any ideas?
0
votes
2answers
275 views

Problems with my technique in making a Belgian Liege Waffle

I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this because I use trimoline instead of honey? ...
7
votes
3answers
13k 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 ...
18
votes
1answer
23k views

What are the impacts of common pizza dough errors?

I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough. What impact do each of the ...
6
votes
9answers
38k views

Why is my Pizza Dough always too sticky to knead?

I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like a batter than dough. I have watched ...
-1
votes
1answer
611 views

How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
3
votes
1answer
5k 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
2answers
185 views

Why do I need to put sablé dough in the fridge?

I made a sablé base for a cake last night. It was the first time I made this, so I used a basic recipe containing butter, flour, sugar, salt, baking powder and egg yolks. After everything is mixed the ...
7
votes
2answers
203 views

Use flour vs oil in rising dough

My mother would dust her rising dough with flour and cover it with a dish cloth, today everyone uses oil. Which works better? What's the difference?
1
vote
4answers
4k 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 ...
3
votes
1answer
305 views

Does adding alcohol to dough prevent it from soaking oil when deep-frying?

Some culinary books and, for example, this Wikipedia article, state that adding alcohol (usually spirit) to dough, it will prevent the dough from soaking oil when you deep-fry it. Does it really work? ...
4
votes
2answers
7k views

How can you make bread from pizza dough?

This answer to a previous question gives a way to make bread from pizza dough. It said to roll the dough into a loaf. I took it out of the refrigerator, rolled it into a loaf and let it sit in my oven ...
12
votes
4answers
5k views

Tips To Make Pizza Dough Workable

I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. ...
2
votes
2answers
2k views

When making bread, should I add salt early or late? Pros and cons

A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough. I had learned to first just mix flour, yeast and water evenly. Let them sit ...
3
votes
3answers
3k views

What to do when too much liquid added to flour mixture?

I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in this case a pizza dough)? Any other ...
13
votes
2answers
5k views

Defrosting pizza dough correctly?

Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, ...
14
votes
8answers
10k views

Why does leftover pizza dough make terrible bread?

I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
5
votes
2answers
4k views

Possible to over-knead dough?

It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-knead dough? If it makes a difference ...
-1
votes
1answer
429 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...