New answers tagged dough
I made this same mistake because I didn't read the directions all the way through. After realizing what I had done, I did a search and came across this post. Since I didn't see a response about going ahead and baking anyways, I decided might as well.... I can report back: WORST. PRETZELS. EVER. They were extremely bitter and performed terribly in the ...
I put my bread in the slow cooker on the 'warm' function. Works a treat!
I avoid the problem by preparing the pizza on parchment (on the peel) and transferring the parchment onto the stone in the oven.
This has happened to many of us. Your oven is hot. You have a beautifully crafted pizza ready to cook. You are minutes away from food time. You give your peel one last shake, but only part of the pizza moves. If you can't get it unstuck with shaking alone (and this typically isn't enough if you have a leak), you will need to try to carefully lift the ...
When the damage is done and the dough torn, there is little you can do. Either opt for calzone or make a "pizza donut" by gently opening up the tear or hole and folding the rim of the tear towards the outer edge, somewhat over the filling. The goal is to keep the sauce etc. from leaking onto the peel and especially into the oven during baking, leading to a ...
I always give a light "shake test" before I try to put it in the oven. If it's sticking, I take a long spatula and try to lift the dough a short ways from the offending section, and then I toss some more cornmeal or flour under there. Usually, just to be safe, I go all the way around and lift and toss more, just to be sure.
It's absolutely fine to make the dough in advance, just don't let it dry out. It even freezes well. There is more good information on Serious Eats on the subject. Keep it on the counter for up to a day, refrigerated for up to three days, frozen for up to 6 months (for best quality). In any case that you want to hold the dough, be sure that your baking ...
Don't knead, work in butter add milk, mix with a knife, cold metal. Put straight on floured baking sheet and press out with damp fingers, then cut into squarish/oblong shapes and separate on baking sheet. Do not over handle dough, it should be sticky, also use cool implements and hands and work fairly swiftly. The dough will drag when you cut it and ...
I only tried once in Beijing at a noodle class where I did far better at jiaozi (dumplings) than longevity-noodles. Pulling is always going to be a knack that comes from practice but is a bit easier with preliminary kneading/stretching. We pulled and folded -always in the same direction- til dough was glossy smooth, perhaps 15min. (Even had a chance to ...
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