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

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How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
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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. ...
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Shaping thick crust pizza dough

One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
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771 views

How to prepare pie dough in bulk at home?

Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
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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 ...
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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 ...
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116 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 ...
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1answer
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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 ...
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Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
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5answers
261 views

Dough(s) to hold moist oven dish contents

I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I ...
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Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 ...
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Windowpane test - Why does my dough fail it, and what is it good for?

I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, one thing I've noticed is that my dough ...
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6answers
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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 ...
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4answers
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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 ...
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2answers
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Can I store extra pizza dough in fridge?

I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
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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 ...
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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 ...
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23k 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 ...
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1answer
996 views

How can I improve my gluten-free pizza dough?

I've been making pizza dough for years, and recently found that I have a gluten allergy, and can no longer eat wheat flour! Very sad news, indeed. So... I bought Bob's Red Mill Gluten Free Pizza ...
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179 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. ...
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How to use pie weights?

Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough? Should the dough still be pricked with a fork? How do you remove the weights? ...
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4answers
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Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
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3answers
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Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
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What is the easiest way to measure bread's rising?

How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it. ...
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427 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 ...
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446 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 ...
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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 ...
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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 ...
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659 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 ...
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Why did mold develop on the top of my sourdough?

I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
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1answer
86 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 ...
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2answers
562 views

Baking soda accident in pretzel dough - Can it be salvaged?

I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It was a box mix: Pretzel Creations ...
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1answer
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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 ...
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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 ...
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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 ...
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1answer
9k 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 ...
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1answer
493 views

What's wrong with my technique in this Belgian Liège Waffle recipe?

I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit? During the butter-adding phase in ...
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215 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?
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1answer
925 views

How to properly freeze calzones

In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze ...
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1answer
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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 ...
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1answer
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How can I modify corn bread recipes to accomodate a wet filling?

I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn ...
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1answer
83 views

cinnamon in bread dough

Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited the yeast but I can't find confirmation of ...
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Adding butter to pizza recipe

I like to experiment with my pizza recipe, and I love the taste of butter. Right now my pizza dough recipe is something like this: 2 cups of flower 3/4 cup of water 1 ts of yeast 2 ts of ...
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3answers
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How to put stuff inside baked sandwich and bread?

I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. Notice that I mentioned acidic and fatty ...
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Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?

I'm making a cookie dough and forgot that I already had something in the oven. I prepared a baking sheet of cookies to go into the oven - but there is something already in there that requires another ...
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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?
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2answers
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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 ...
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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 ...
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Can I salvage an uncooked bread?

I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after), I cut into the first one and see that ...
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Does resting kneaded dough for few hours change the taste/texture/softness of parathas?

We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outcome? P.S. After kneading the dough, all ...