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

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7
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3answers
4k 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. ...
4
votes
2answers
1k 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 ...
5
votes
4answers
13k 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 ...
10
votes
4answers
174 views

How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets ...
5
votes
2answers
130 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 ...
4
votes
2answers
682 views

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 ...
3
votes
2answers
144 views

What do I substitute for Greek yogurt in a pizza dough?

The two ingredient pizza dough recipe calls for 1 cup of Greek Yogurt and 1-1 1/2 self rising flour. I can't find 'Greek Yogurt' where I live. Can I use 'natural yogurt'? Or whatever.
16
votes
15answers
35k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
7
votes
2answers
13k views

Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having ...
1
vote
4answers
4k 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 ...
4
votes
2answers
275 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 ...
1
vote
1answer
42 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
4answers
11k 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 ...
8
votes
4answers
4k 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 ...
7
votes
2answers
126 views

Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed ...
0
votes
0answers
38 views

Reduce butter when not using ground almonds in shortcrust pastry?

I'm using a tart recipe that gives the following quantities for the shortcrust pastry: 185 g plain flour 60 g icing sugar 125 g butter 1 egg yolk 35 ground almonds I found that the almonds don't ...
4
votes
4answers
228 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 ...
24
votes
8answers
96k 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?
0
votes
3answers
103 views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
1
vote
1answer
62 views

Why didn't my laminated dough rise?

I'm trying to make croissants for the first time and my dough is not rising in between folds. I don't know whether to just keep going or if it's trash and I should start over?
1
vote
2answers
126 views

Do you need eggs for extruded pasta dough?

I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expensive if I do this regularly, so I'm ...
8
votes
3answers
11k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
3
votes
1answer
3k views

Why does fat make chapati/parathas/pooris remain soft?

I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole wheat dough pass the Poke Test? and ...
2
votes
1answer
272 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 ...
1
vote
2answers
77 views

Dough safety and viability after overproofing

We made dough using the below recipe last night, and realised this morning that we had left it at ~70°F (covered) for ~15 hours. Questions: What would be the symptoms of dough going "bad"? How ...
-3
votes
1answer
151 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
4
votes
2answers
221 views

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 ...
3
votes
2answers
70 views

Whole Wheat Breads Dough Conditioner

I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I ...
2
votes
2answers
128 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, ...
6
votes
3answers
269 views

How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the ...
2
votes
1answer
319 views

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 ...
4
votes
2answers
12k 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 ...
1
vote
3answers
199 views

Why the pizza is able to “recover” so quickly?

Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the other part of their energy to enlarge ...
3
votes
3answers
558 views

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 ...
2
votes
2answers
2k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
3
votes
1answer
214 views

Lime substitute for nixtamalizing corn

I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the process at the local international food ...
13
votes
9answers
71k views

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
3
votes
3answers
211 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 ...
6
votes
5answers
19k 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 ...
4
votes
1answer
11k 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
2answers
353 views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
3
votes
2answers
5k views

Why and when do you need to dock dough?

When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
11
votes
5answers
26k 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 ...
9
votes
11answers
23k 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 ...
4
votes
3answers
1k 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?
2
votes
2answers
465 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 ...
3
votes
1answer
80 views

Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just ...
1
vote
2answers
63 views

Pie Crust — Cutting to mix

Why is cutting in butter the right way to make pastry dough?
2
votes
1answer
46 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 ...
2
votes
1answer
172 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 ...