Questions tagged [dough]

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

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8 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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1answer
109 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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1answer
72 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 ...
24
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2answers
4k 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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1answer
291 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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1answer
157 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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3answers
253 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 ...
2
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3answers
171 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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1answer
189 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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2answers
105 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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1answer
71 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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1answer
53 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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2answers
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 ...
2
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1answer
95 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 ...
3
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1answer
99 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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4answers
159 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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1answer
118 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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2answers
185 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 ...
6
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1answer
703 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 ...
3
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1answer
112 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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3answers
903 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 ...
4
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2answers
702 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
193 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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1answer
143 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
139 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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1answer
83 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
1k 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
170 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 ...
6
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1answer
1k 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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2answers
118 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
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 . ...
2
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1answer
110 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
776 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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1answer
110 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
358 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 ...
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2answers
223 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
683 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....
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4answers
1k 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
593 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'...
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3answers
9k 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
2k 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
288 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
170 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
306 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
441 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
445 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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1answer
301 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
103 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, ...

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