Flour and a liquid mixed together to form a thick, malleable substance.
9
votes
4answers
7k views
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 ...
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?
10
votes
2answers
1k views
How to throw a pizza dough?
If there are different instructions for different sizes, those would be appreciated as well.
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?
6
votes
2answers
1k 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. ...
6
votes
2answers
634 views
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?
3
votes
4answers
1k views
Good techniques for stirring dough
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...
12
votes
1answer
3k views
Defrosting pizza dough correctly?
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, ...
10
votes
2answers
472 views
How to prepare gnocchi dough for mixed ingredients?
After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great.
Here is where the ...
10
votes
3answers
555 views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
7
votes
5answers
14k 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 ...
4
votes
2answers
124 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 ...
8
votes
1answer
830 views
Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
8
votes
1answer
542 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 ...
7
votes
3answers
441 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 ...
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
2answers
2k views
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 ...
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 ...
2
votes
2answers
1k views
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 ...
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 ...
