Flour and a liquid mixed together to form a thick, malleable substance.
4
votes
2answers
128 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
67 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
58 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
141 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
2k 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 ...
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 ...
5
votes
8answers
17k 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 ...
7
votes
4answers
3k views
My sourdough starter is bubbling but not rising, suggestions?
I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once and it seems to be bubbling nicely ...
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
97 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 ...
13
votes
9answers
66k views
How to defrost frozen pizza dough quickly?
Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I ...
9
votes
2answers
4k views
Why does dough break when kneading, and how to prevent/ameliorate it?
I'm very new to bread-making in general; don't assume I'm necessarily doing anything right.
During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and ...
3
votes
2answers
109 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 ...
13
votes
8answers
6k 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 ...
4
votes
1answer
112 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
167 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 ...
2
votes
2answers
2k 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 ...
1
vote
1answer
143 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?
7
votes
3answers
26k 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 ...
13
votes
2answers
585 views
Storing bread dough before baking
I'm looking to make a start in the world of baking bread, and have a quick question:
Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
5
votes
1answer
236 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
640 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 ...
6
votes
9answers
6k views
In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl.
Until now, I'd been making bread by hand and kneading it on the countertop.
So the first thing I tried was using the mixer ...
0
votes
1answer
205 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 ...
3
votes
2answers
2k views
What can I substitute for Rice flour in a gluten-free pizza?
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe.
The recipe calls for white rice flour, but my wife has just about everything EXCEPT ...
0
votes
4answers
324 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 ...
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 ...
5
votes
3answers
192 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 ...
4
votes
6answers
304 views
What is special about pierogi dough?
I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best?
19
votes
5answers
36k views
What is the best flour to use for pizza dough?
I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?
1
vote
2answers
221 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
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 ...
3
votes
3answers
397 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.
5
votes
3answers
564 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 ...
12
votes
4answers
586 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 ...
15
votes
4answers
2k 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?
8
votes
3answers
1k views
How to judge the quality of pizza dough?
What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late!
Maybe some people have some ...
2
votes
2answers
502 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 ...
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 ...
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
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 ...
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
652 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
388 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 ...
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
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 ...
0
votes
3answers
4k views
Can I store raw gnocchi dough in the fridge?
I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great.
But I still have some dough left over. Since it's quite ...
8
votes
1answer
543 views
Uses for Old bread dough
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
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 ...
