Questions tagged [dough]
Flour and a liquid mixed together to form a thick, malleable substance.
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When dissolving natural organic yeast in water, is it supposed to bubble?
When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
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Reheatable pizza dough
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...
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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 ...
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What flour and technique do I need for hand pulled noodles?
I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need?
I have used self raising ...
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How long can you keep pizza dough in the fridge?
We usually keep pizza dough in the fridge for three days before making the pizza.
We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has ...
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Why is my pizza dough sponge failing?
I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge.
In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. ...
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How long does pizza dough keep in the fridge?
The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freezer bags and store in the fridge at 1C.
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mixing dry yeast, water, salt and flour
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
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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 even. ...
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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?
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Georgian dumplings (khinkali) sticking to the bottom of the pot
Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk ...
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Does proofing time depend on the quantity of dough?
One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change?
I'm not providing the recipe because I will be ...
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Kneading bread dough
If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
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Why can´t I make a goodlooking napolitan style pizza dough?
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this
It taste delicious but I ...
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Low Carb Pizza Dough Recipe - How Will This Make Dough?
I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
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Leftover Uncooked Pasta Dough
I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I ...
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How long should pizza dough rise?
I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in the refrigerator. What are the ...
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Why does pasta dough need to be kneaded for such a long time?
Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta ...
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Pizza dough keeps breaking through plastic
When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands, it breaks through the plastic and the ...
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I added too much corn starch into my potato cutlets - what do I do now?
I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it tastes like flour.
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What the gluten look like when kneading for long time on a texture basis
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
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Can I freeze rolled out pie dough
A typical pie dough recipe (such as this one) asks to:
Mix the dough.
Make a couple thick disks.
Put the thick disks in the fridge 30 minutes to couple months in the freezer.
Remove thick disks, let ...
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Pizza dough dipping in middle during proofing
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow).
I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
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Mixed-Up cake recipe instructions
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulled out my electric mixer. I need the ...
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Property of Bread Dough
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
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Dry Cookie Dough
I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
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Using a proof and bake dough
I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the product gets to room temp?
I experiencing ...
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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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How do I make restaurant quality pizza? [closed]
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits.
Measurements for ...
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Can yeast be used without water
If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water is needed, what is the minimum ...
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Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?
The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
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Why some dough recipes needs more kneading and others not? [closed]
I have 2 croissant recipes from 5 stars chef.
The first recipe is for Pierre Herme:
1 Tbsp (12 g) active dry yeast
7 Tbsp (100 g) whole milk, warmed to 68°F
2 cups (500 g) all-purpose flour
1 ...
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How to spread dried blueberries evenly when using bread machine?
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
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When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?
Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of ...
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When proofing active yeast, is it ok to add oil?
When I put my active yeast in the water, can I add oil?
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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 ...
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Difficulty with frozen bread dough
My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
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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 ...
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Ideal Coffee Grind for dough-like recipes
Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)?
What ...
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Pizza crust lack of flavor
Since we've moved to the UK our pizza dough hasn't been tasting the same as it was in the states. We'd normally use King Arthur flour (Sir Lancelot or bread flour) with Saf yeast.
Now in the UK we'...
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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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How do i cook pizza dough before adding toppings?
As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly ...
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Help with hand tossed pizza dough (like domino's)
I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have ...
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Amounts of Potassium Sorbate, Calcium Propinate or Ascorbic Acid as preservative in dough
I bake homemade wheat bread, but after a few days it becomes moldy (dark), even the dough in the refrigerator. I understand that calcium propionate and potassium sorbate are safe preservatives, but I ...
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Sour Dough Wet Dough [duplicate]
I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
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Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
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What does it mean when dough is referred to as "short"?
I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be "...
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What makes pie dough sticky?
I am using this recipe Serious eats pie dough
Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
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How do I get my pizza dough base really crispy?
How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading?
By crispy I mean real crisp on the base yet smooth as you bite ...
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Suggestion for re-use of slightly burned caramel sauce / Lokum
I was trying to make some Lokum, a turkish gelly sweet.
You put together a sugar sauce and a mix of cornstarch and water to do it.
I realized too late that the sugar sauce almost burned, and now the ...
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