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

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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 ...
3
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1answer
524 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 ...
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2answers
4k 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 ...
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5answers
16k views

Egg replacer for bread dough?

I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
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1answer
2k views

Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?

I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget ...
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3answers
319 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 ...
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3answers
2k views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
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2answers
819 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 ...
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2answers
4k 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 ...
3
votes
1answer
412 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 ...
3
votes
1answer
953 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? ...
3
votes
1answer
113 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 ...
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1answer
371 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) ...
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2answers
201 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 ...
2
votes
2answers
611 views

Why does my German nut strudel fall apart?

I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust is all crumbly and does not roll well. ...
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3answers
1k views

Is salt important to the texture of dough?

Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
2
votes
1answer
416 views

Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown coloured skin gets formed on the surface ...
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3answers
5k 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 ...
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4answers
15k views

Should scones dough be sticky?

I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ...
2
votes
1answer
228 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 ...
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 ...
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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 ...
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2answers
785 views

How to store no yeast dough

I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
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3answers
2k views

bread flour strength?

I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread flour strength. I have strong bread ...
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2answers
213 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?
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2answers
7k 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 ...
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2answers
145 views

Sandwich wraps always getting way to crispy

I sometimes make sandwich wraps using water, flour, salt and oil. I mix salt, wheat flour and a tiny bit of olive oil and add hot water until I get a homogeneous sticky dough and let it rest for ...
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2answers
2k 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 ...
2
votes
1answer
300 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 ...
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votes
2answers
8k 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
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2answers
76 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
2
votes
1answer
208 views

Can I make microwave frozen ready pizza?

I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to make my own frozen ready pizza and heat ...
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votes
3answers
2k views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
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2answers
164 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 ...
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2answers
138 views

oil for tabletop working dough

I'm working through a pizza dough recipe, and one of the instructions is to use oil on the worktop to stretch and fold the dough: Oil the worktop once more, dimple the dough out into a rectangle, ...
2
votes
2answers
771 views

How to prevent dough from stopping food processor motor

I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after about 10 minutes, but it's a PITA. Here's ...
2
votes
4answers
409 views

Secret component to make spray dough

Is there any kind of dough that can be sprayed to make it any form and extra thin? EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying.
2
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1answer
502 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 ...
2
votes
1answer
254 views

My french bread dough did not rise on the second rise after forming the loaves

My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fully, I went ahead and baked them. The ...
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2answers
3k 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 ...
2
votes
2answers
409 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 ...
2
votes
1answer
746 views

How to adapt recipes to hard wheat flour

Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for ...
2
votes
1answer
452 views

Prevent the dough from “oxidizing”?

I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar ...
2
votes
1answer
96 views

Hand made pasta with wholemeal flour

I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making it. It took a good half hour (and ...
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4answers
1k 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 ...
2
votes
2answers
294 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 ...
2
votes
1answer
174 views

How to treat brik dough?

I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking. Once the package is opened it should be used as the dough dries out really ...
2
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1answer
2k views

How to make pizza that has a fat outer rim? [duplicate]

Possible Duplicate: Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around... I'm finding it difficult to ...
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4answers
1k views

what to make with a very high hydration dough?

I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so ...
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4answers
117 views

Identifying Strands of Dough

I'm trying to write up a how-to guide for braiding six strands of dough. I figured that for comprehension I would instruct the cook to move the pieces of dough based on a color-coding scheme. E.g. I ...