Questions tagged [dough]

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

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11 votes
10 answers
5k views

After rolling pizza dough, how do I move it to a pan without ruining it?

On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan. First of all, I roll the dough on a granite counter. Even ...
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12 votes
4 answers
3k views

How does the folding make the dough stronger?

Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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  • 262
0 votes
1 answer
89 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
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  • 503
7 votes
3 answers
450 views

Why would a fully-developed dough lose consistency (elasticity / extensibility)?

I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
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0 votes
1 answer
106 views

Can I bake bread in a Bread machine with Swag gluten free flour?

I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup the swag gf flour (amaranth, sorghum, millet, rice, corn, water-chestnut, ...
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  • 1
0 votes
2 answers
129 views

How can I make my baguette dough softer and more elastic?

I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations. My baguettes are OK but I'm looking ...
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  • 23
5 votes
4 answers
2k views

Can you make pasta dough in a breadmaker?

Is it a good idea to buy a breadmaker instead of a food processor for making pasta dough (and bread, obviously)?
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  • 594
0 votes
0 answers
16 views

Homemade egg pasta dough storage [duplicate]

My Situation I've made fresh pasta from Jamie Oliver's basic recipe for fresh egg pasta, and my family enjoyed it very much. I made it from 600g of flour and 6 eggs, which was bit more pasta dough ...
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0 votes
1 answer
83 views

Russian Pie Recipe breaks into little pieces?

I am trying to make Russian Pies, I tried following the recipe in this video. I put 3 1/2 Cups of All Purpose Flour in a bowl. And then I put 2 tbl spoons of baking powder and a small table spoon of ...
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6 votes
2 answers
866 views

Adding oil/fat to bread dough

I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more ...
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  • 2,789
15 votes
3 answers
4k views

Why is churro dough created with boiling water?

Every recipe I have found for making traditional Spanish churros or porras calls for adding the flour to boiling or near-boiling water (or, less commonly, milk). These are very simple pastries, ...
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  • 5,495
2 votes
2 answers
137 views

Trapped pockted of flour in dough

As you cann in this picture those little dot on the dough are pockets of flour. It only happenes when I pre shape and put in the fridge. 1.why does it happen? 2. How can I avoid it when proofing ...
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  • 21
2 votes
0 answers
114 views

How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]

When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
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1 vote
1 answer
170 views

Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
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  • 752
31 votes
4 answers
7k views

Why would plant-based cookie dough packaging say "Do not consume raw dough"?

I just bought some Kroger Simple Truth Plant-Based Chocolate Chip Cookie Dough. I always prefer to eat raw dough rather than bake the cookies. But this packaging says: DO NOT CONSUME RAW DOUGH Why ...
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  • 711
4 votes
0 answers
131 views

Cause of Spoiled idli?

I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(without skin). Grinded with mixie to ...
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0 votes
1 answer
62 views

Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
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15 votes
1 answer
4k views

Flatbread dough turned red

Today I made some flatbread and while cooking them I noticed a reddish coloring of the dough. I didn't add anything red in particular, so I am very surprised they turned out this way. Why did that ...
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4 votes
1 answer
278 views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...
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1 vote
1 answer
178 views

What effect would replacing the egg in a pie crust with egg whites have?

Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make ...
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  • 11
25 votes
2 answers
5k views

Why does KitchenAid recommend against using the Dough Hook on Speed 1?

KitchenAid's manual for the stand mixer contains several warnings not to use the dough hook on any speed other than 2. While lots of websites explain how high speeds can overheat the dough, what can ...
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  • 363
2 votes
1 answer
331 views

What could the dough of this cookie be made of?

After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
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  • 21
6 votes
1 answer
446 views

Can I mix food grade lye (sodium hydroxide) with water to make kansui?

I have food grade lye (sodium hydroxide) from pretzel making and I want to make chewy noodles, either ramen or Chinese noodles. Many of these recipes call for lye water or kansui. I have found many ...
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  • 753
2 votes
3 answers
408 views

What do you get from boiling dough

I was wondering about what happens to bread dough under various cooking conditions. More explicitly: what do you get when you boil dough? I know baking gives you bread and frying gives you donuts. And ...
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  • 23
2 votes
3 answers
239 views

Large milk dough for pizza; doesn't seem to knead at all

So I set out to make pizza dough, with these ingredients: 1.25 cups whole wheat flour + 3.75 cups refined flour(5 cups total; around 750g) 1 cup water + 1 cup milk 1 tsp active dry yeast 10 tsp olive ...
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  • 121
1 vote
1 answer
280 views

Using over-rested pizza dough as old dough

I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...
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  • 1,723
3 votes
2 answers
289 views

I forgot to add butter to my king cake dough

I forgot to add butter to my dough when making king cake, I have kneaded it and left it to rise, will it ruin the dough to mix the butter in and then knead and let it rise again?
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2 votes
1 answer
77 views

Can I use the stovetop while a dough is leavening in the oven?

I usually use my (turned off) oven as a safe place for leavening doughs for hours. I always get amazing results and never had any issue with that. But... what if I need to use the stovetop? Will the ...
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  • 653
1 vote
1 answer
67 views

How to make my chelsea buns more doughy

For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy. I've been baking my buns from this BBC good food ...
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  • 111
3 votes
2 answers
2k views

What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
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2 votes
1 answer
292 views

Why does rye flour dough require more water?

Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour. I find this a bit puzzling since I always thought that hydration of the ...
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  • 123
3 votes
1 answer
247 views

Forgot to add cornstarch to my dough which is already proofing

I am in the middle of making cinnamon rolls and the recipe called for cornstarch in the dough recipe. Well I forgot it and the dough is already proofing. Do I need to make my dough again or can this ...
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  • 31
2 votes
4 answers
266 views

Proofing pizza dough with an electric oven

I used to make pizza dough effortlessly when I had a gas oven. The pilot was enough to keep a warm temperature. My last two ovens have been electric ovens. I have tried many approaches, including ...
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1 vote
1 answer
377 views

Why does my pizza dough (and other doughs) go sticky on freezing and defrosting?

I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration starter, 125ml water, 250g flour, kneaded ...
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  • 38.6k
1 vote
2 answers
371 views

Shrinking pizza dough

I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°C). The problem is when I'm stretching with ...
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6 votes
1 answer
2k views

Would replacing sugar with a sweetener affect bread dough fermentation?

I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour). Will substituting a natural sweetener ...
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  • 169
3 votes
1 answer
144 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 ...
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  • 63
5 votes
3 answers
1k 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 ...
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  • 51
4 votes
2 answers
2k 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 ...
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  • 55
5 votes
1 answer
245 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 ...
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  • 53
1 vote
1 answer
275 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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  • 113
1 vote
1 answer
154 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'...
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0 votes
1 answer
85 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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  • 1
1 vote
2 answers
3k 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 ...
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  • 1,494
6 votes
1 answer
1k 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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6 votes
1 answer
2k 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?
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  • 163
3 votes
2 answers
129 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?
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6 votes
1 answer
3k 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 . ...
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2 votes
1 answer
120 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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  • 21
1 vote
1 answer
2k 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 ...
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