Questions tagged [dough]

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

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1answer
52 views

Pea protein in a yeast dough. No rise in oven?

Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding pea protein (70g, but with less flour to ...
5
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3answers
839 views

How can I get my defrosted pizza dough to transfer from peel to oven? [duplicate]

My defrosted dough hard to handle once I put stuff on it. I make a horrible mess getting onto the pizza stone. I wind up with at least part of the pizza dough folded over on itself. I never used to ...
3
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2answers
99 views

Should I reshape refrigerated pizza dough into ball again when taking it out of the fridge?

I made a pizza dough and put it in the fridge until tomorrow. 100% wheat flour, 68% water, 3% salt, 0.3% yeast. I don't remember where I got the recipe, I kind of obsessed with pizza last year and ...
5
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1answer
147 views

Is it safe to keep reusing a portion of old dough?

My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal wholewheat bread dough made with ...
1
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1answer
58 views

Can you use cookie cutters on sticky dough?

I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spreading. I am wondering if maybe this type ...
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1answer
121 views

How to make a good pie dough like the industrial one?

Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in the supermarket. And when it's cooked, it'...
0
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1answer
74 views

Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
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2answers
94 views

When should one knead dough in a food processor vs. a stand mixer?

Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for ...
6
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1answer
82 views

Is using hot water to make chapathi dough a good idea?

One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough. Coincidentally I found the dough to be much softer than usual. Also the kneading process ...
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2answers
113 views

What is the role of the ingredients in this pizza dough? [duplicate]

For years we make pizzas at home. We used to buy rolls of pizza dough from our local supermarket, but when the COVID-19 social distancing situation started, we decided to start making pizza dough at ...
6
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1answer
159 views

What's the difference between brioche feuilletee and croissant dough?

There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and croissant dough?
3
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2answers
107 views

does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?

I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for lower amount of yeast to compensate?
6
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1answer
2k views

Why does boiling water make dough taste sweet?

I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it, Mix whole wheat flour and salt with room tap water, often 20 to 30 degree Celsius . ...
2
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1answer
97 views

What’s the science behind thenkuzhal (its a crispy snack, crispy hollow tubes)?

How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/20/thaenkuzhal-murukku/
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1answer
144 views

White spots on the dough while it was rising

Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature. After 2 ...
3
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1answer
90 views

Additional flour threshold: when and how to perform?

For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more ...
2
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1answer
109 views

Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load

I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough. When mixing butter with ...
2
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2answers
95 views

Burnt corneal in my wood pellet (Uuni) pizza oven

I use plenty of corn meal when transferring my pizza dough into my Uuni pizza oven. But I find when I making multiple pizzas in a row that the later ones start to have a chemical taste on the bottom ...
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0answers
139 views

Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
4
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4answers
346 views

Sticky, messy sourdough: overfermented, or ambient factors?

I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% dough with 60% white and 40% whole wheat ...
2
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2answers
190 views

Why do baking recipes often tell you to “make a well” in flour before adding wet ingredients?

Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What's the reasoning behind this? I'...
37
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3answers
7k views

Why does frozen food still have an expiration date?

In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that stayed really long in my freezer, are ...
18
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5answers
3k views

How to clean up after kneading dough?

I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use ...
5
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3answers
1k views

Dough failed to rise

To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixed with 0.5 cup distilled water - this ...
4
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3answers
976 views

Rising dough with closed/airtight lid?

We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space we can't use (on top of it, but also ...
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3answers
206 views

How many of this mug would be 750 grams of flour

To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug as unit of measurement. I wonder how ...
2
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1answer
117 views

Overworking bread dough by hand

Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes. Knead 1 min then rise 45 min, ...
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2answers
103 views

Coconut bread dough is crumbly and does not come together to knead

So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I ...
3
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2answers
170 views

Huge bubbles in pizza dough

I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up to room temperature so the dough would be ...
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1answer
171 views

Why is my brioche dry?

Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, ...
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0answers
49 views

Sour dough hard then sticky

I was making my usual sourdough recipe and the dough was unusually hard at first. Everything was okay and I started working it and put it in the fridge to continue working it the next day, but now it'...
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1answer
162 views

Why is my dough sweaty?

I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to ...
2
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1answer
81 views

Can you fold dough during autolyse?

Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful to start the dough development early on, ...
5
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2answers
581 views

How to roll pasta thinly by hand

Last weekend, I made some fresh pasta without a pasta machine. I used a simple recipe of 200g AP flour, 2 large eggs, ~1 tbsp olive oil and a pinch of salt, kneading by hand then resting the dough (...
5
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5answers
2k views

Should we start making dough with water or with flour?

We have a recipe and it tells us to put X grams of flour and Y ml of water. And some of this type of recipe tells us to add flour slowly according to the consistency of the dough. Some say add water ...
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2answers
116 views

Bread making, lightly oiled bowl covered, why?

Every dough recipe I have ever seen follows the same paradigm. Mix ingredients, kneed, rest, kneed, roll into a ball and place in a lightly oiled covered bowl, separate and form. Allow to rise again, ...
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0answers
240 views

White dots on pizza or focaccia after baking

Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil ...
0
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0answers
104 views

Why is my enriched dough not passing the poke and window pane test and what should I do to remedy it?

I used this recipe for sourdough cinnamon rolls. My first attempt with it has been a success so I wanted to do it again. The second try was, relatively speaking, a failure. The dough did rise but it ...
0
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1answer
47 views

What can I do with whole wheat pastry dough? [closed]

I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient. However, it's crumbling apart when I try to roll it thin ...
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0answers
68 views

Bread Didn't Turn Brown

The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yellowish. What went wrong, was my ...
2
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1answer
88 views

Which sourdough starter should i keep?

I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch, while the other has not but otherwise ...
3
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3answers
1k views

Very Sticky Dough Before Kneading

It was my first time baking and followed a simple bread recipe. The ingredients are listed below. My problem was after mixing, before kneading, the dough was still very sticky and stuck onto my hand ...
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1answer
92 views

Peanutbutter cookie dough problem

When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg now? Or is adding some water better?
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0answers
53 views

how croissant be baked in Indian home ( temp 32deg C) with a flaky crust and layers

I made croissants using Indian butter , and room temp 32 deg C . They haven’t a flaky crust or layered well . Posting a pic . Please give guidance . Planning to use a variety of butter with 82% ...
4
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1answer
123 views

Can I laminate pasta dough with meat?

I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked ...
0
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1answer
110 views

Kitchen Aid KSMC50S stand mixer attachments and dough hook

I inherited a Kitchen Aid KSMC50S stand mixer from my mother. It was purchased new around 1998 or so. My model has a sticker right above the accessory port that says "No attachments available for ...
2
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1answer
133 views

Food Scientists: Please Explain the Final Dough Temperature (FDT) Formula

This is undoubtedly a question for a food scientist. I have seen online a formula to calculate the water temperature needed to achieve a final/desired dough temperature: water temp = (FDT)*(mult. ...
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1answer
169 views

Can non expired yeast go bad?

so I was trying to make cinnamon rolls about a month ago and used the active dry yeast exp 9/21 that was in my fridge. And it was proofing. Then I bought another one which exp date was 10/21. I'm ...
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2answers
50 views

How to measure a dough humidity?

Different flours have different levels of humidity, or they absorb different amounts of water during mixing. It would be useful to be able to measure the dough humidity to judge the ratio of ...
2
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1answer
306 views

can you refrigerate risen bread dough [duplicate]

After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks

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