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Questions tagged [dough]

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

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How to have a good alveolation when baking at a low temperature? [duplicate]

I wonder if it is possible to have a good alveolation when baking at a low temperature. I would like to have big alveoli, a large cornice, and an irregular alveolation. About the temperature, i ...
Bertrand125's user avatar
1 vote
1 answer
161 views

How to produce a dough in 1 day instead of 2? [closed]

We have a recipe of Whole wheat dough with the following ingredients: Whole wheat Sunflour Oil Milk Water Salt This dough we mix for 20 minutes, then let it rest refrigerated at 1'C for 12 to 18 ...
Alejandro's user avatar
3 votes
1 answer
130 views

How do I keep French bread loaves from drying out while in the Couche?

When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche? Ciabattas for instance have short proofing times as they still have ...
Mr Mello's user avatar
4 votes
0 answers
135 views

Why add eggs to semolina dough one hot, one cold?

On a packet of durum semolina that I bought is a recipe for Nocken (a light Austrian dumpling). It has you mix the semolina into boiling milk, which gets pretty stiff as the liquid is taken up; then ...
ariola's user avatar
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6 votes
1 answer
190 views

What does adding oil to the blooming yeast do?

https://www.youtube.com/watch?v=u53U6R5pRbM In this video, the cook blooms the yeast, which I always thought made no real difference except ensuring that your yeast is still active. The part that ...
Neil Meyer's user avatar
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25 votes
3 answers
6k views

What is the result of extremely over-fermenting bread dough?

I left some dough to ferment in a 2L container in the fridge, got distracted by a hospitalization, and didn't remember it again until 6 weeks later. The lid hadn't popped open and the dough looked and ...
Ray Butterworth's user avatar
1 vote
1 answer
123 views

Want pizza dough to "pull" better

My family has made pizza just about every week for several years. But one aspect of it is oddly inconsistent, and I can't detect any particular variable that affects it. Many times when pulling the ...
BowlOfRed's user avatar
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0 answers
45 views

Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
ariola's user avatar
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0 votes
0 answers
75 views

Too much butter in my dough

I added a cube of butter, meant for the filling, to the dough for pecan tassies. Now I have too much butter in my dough. Can this be fixed?
Gretchen's user avatar
0 votes
2 answers
155 views

Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?

I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
Kermilli's user avatar
3 votes
1 answer
361 views

How do I make the dough for soup dumplings?

I recently tried to make soup dumplings in the style of the Din Tai Fung restaurant. Their dumplings are relatively small and have very soft and thin skin that is still strong enough to not leak out ...
pacoverflow's user avatar
0 votes
2 answers
245 views

How to make airy dough with a crispy crust?

I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will ...
sln's user avatar
  • 133
0 votes
1 answer
181 views

Kneading apple strudel dough

My instructions for kneading strudel dough include slamming the dough against the floured board a few times during kneading. What is the purpose of slamming the dough?
Sandy's user avatar
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1 vote
1 answer
178 views

home made chicken bake keeps bursting

I am making home made Costco chicken bake (cheese and chicken wrapped in bread pocket). However everytime I bake it the fillings leak out and burst from the bread. Anyway to stop this do I just need ...
Lightsout's user avatar
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18 votes
3 answers
2k views

Old biscuit recipe question - "until the dough blisters"

I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example. VIRGINIA BEATEN BISCUIT. One quart flour. ...
biscuitman's user avatar
6 votes
1 answer
2k views

Can I still use poolish which has quadrupled in volume?

I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?
Matthijs P's user avatar
5 votes
2 answers
273 views

Using Butter in Enriched Bread Dough - any differences between soft vs melted?

I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
Jos's user avatar
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9 votes
2 answers
3k views

Can dough mixture be refrigerated?

I was trying to make cinnamon rolls but noticed that I’m missing two cups of flour and it’s too late in the night for me to get more. I’ve already made the mix (yeast, milk, and sugar) and added two ...
Sara's user avatar
  • 91
2 votes
1 answer
208 views

How much dough (by weight) to make to fit my bread tin

My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear. Instead, I ...
Sam's user avatar
  • 23
2 votes
2 answers
540 views

Does yeast lose strength over time?

I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
amphibient's user avatar
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5 votes
1 answer
564 views

Restored Pasta Boards

My grandfather's pasta board was in the attic for years. No mold, it looks perfect, however, I need to clean it, to get rid of dust and smell. I was planning on sanding it. Once it's sanded, can I ...
Deb DaMour's user avatar
2 votes
2 answers
82 views

Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration?

I know there have been a couple of questions here before about what "counts" toward computing dough hydration % (honey, milk, etc.) but I always thought it was a no-brainer that starters and ...
Peter Moore's user avatar
1 vote
2 answers
130 views

Freezing raw pizza

I'm preparing two pizza, one for immediate consumption and the other one I want to freeze so it can be eaten next week. Is it OK if I freeze raw pizza I.e. raw dough with all the ingredients? Or ...
Piotr Golacki's user avatar
15 votes
3 answers
2k views

What proportion of the natural yeast in Sourdough comes from the flour?

Inspired by this question... when making a sourdough starter or similar, does the flour contribute a significant amount of yeast to the final product [either from the flour's origins in the fields, or ...
Joe M's user avatar
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10 votes
1 answer
5k views

Can I add new yeast to a dough I made with dead yeast?

I prepared bread dough that didn't rise. I then tested the yeast I used and apperantly they are dead. I bought new yeast and I still have the dough in the fridge. Can I mix in the new yeast to the ...
SIMEL's user avatar
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0 votes
0 answers
50 views

I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours it was still cold - can i put back in the fridge and use later! [duplicate]

I left cold homemade butter/sugar cookie dough out of the fridge for 4 hours, but then it was too soft. But still not warm. Can put back in the refrigerator and use it.
Sharon Leib's user avatar
0 votes
2 answers
393 views

Toasting dry rosemary

When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
David P's user avatar
  • 784
1 vote
2 answers
175 views

What will happen to my bagels dough as i have put the bicarb in my dough by mistake

What will happen to my dough as I've put the bicarb into the mix
Maureen Harvey's user avatar
0 votes
1 answer
315 views

What's the purpose to use milk together with yogurt for a yeast dough?

I've seen some recipes which suggest using yogurt together with a milk while making a yeast dough, staying silent about the actual purpose of doing so. As for me, such dough isn't well-balanced. Can ...
Rusurano's user avatar
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9 votes
2 answers
3k views

Feeding pasta dough through Kitchen aid roller

The problem I recently bought a Kitchen Aid stand mixer with the 3 in 1 pasta roller/cutter attachments to make fresh pasta. I found a few recipes online, made some dough and when I get to the part ...
orion2112's user avatar
  • 211
3 votes
2 answers
320 views

Does this flour dish exist in other countries, and what is its name?

I found a very interesting old dish in Ukrainian cuisine. In this video a woman cooks it https://youtu.be/-eq9ggNSWjg It is a variation of pasta soup, for which the most salient feature is that the ...
LoverAuthenticFood's user avatar
2 votes
0 answers
244 views

Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe?

Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe? I used to fry pirozhki (dough with filling, nothing fancy) every five days or so. Now, I ...
Sergey Zolotarev's user avatar
4 votes
1 answer
4k views

How can I fix a liquidy choux pastry (Gougères) dough for piping?

Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would ...
Chris Nace's user avatar
0 votes
1 answer
370 views

Freeze or refrigerate dough?

Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?
Geremia's user avatar
  • 1,082
2 votes
2 answers
2k views

Which pasta shape can I make without any equipment?

I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
hb20007's user avatar
  • 253
12 votes
11 answers
8k 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 ...
pacoverflow's user avatar
12 votes
4 answers
4k 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 ...
firion's user avatar
  • 262
0 votes
2 answers
511 views

Is there a way to proof a wet dough in the same container?

I'm here not questioning that a second rising (a.k.a. proofing) 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 ...
Sam7919's user avatar
  • 777
7 votes
3 answers
987 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 ...
YenForYang's user avatar
0 votes
1 answer
164 views

Can I bake bread in a Bread machine with Swad 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 Swad gluten free flour (amaranth, sorghum, millet, rice, corn, water ...
Boo's user avatar
  • 1
0 votes
2 answers
617 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 ...
Quentin's user avatar
  • 123
5 votes
4 answers
4k 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)?
Lavandysh's user avatar
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0 votes
1 answer
100 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 ...
raghdam's user avatar
6 votes
2 answers
1k 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 ...
amphibient's user avatar
  • 2,921
15 votes
3 answers
5k 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, ...
kevins's user avatar
  • 5,535
2 votes
2 answers
178 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 ...
Tnimni's user avatar
  • 21
2 votes
0 answers
253 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 ...
user avatar
1 vote
1 answer
661 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 ...
David P's user avatar
  • 784
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 ...
Ryan's user avatar
  • 711
6 votes
1 answer
517 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 ...
prashanth kumar's user avatar

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