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

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59 views

How to shape pizza dough properly [duplicate]

When I start making a shape of pizza it becomes difficult to maintain and make it bigger and thinner because the dough stretches back to its initial form. Also dough gets thicker than the middle of ...
2
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1answer
87 views

Pizza crust lack of flavor

Since we've moved to the UK our pizza dough hasn't been tasting the same as it was in the states. We'd normally use King Arthur flour (Sir Lancelot or bread flour) with Saf yeast. Now in the UK we'...
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0answers
47 views

Taking the dough of my cinnamon rolls to the next level [closed]

This weekend I was finally confident enough in my baking skills to try out making cinnamon rolls completely from scratch. I mostly used this recipe but referred to these instructions as well since I ...
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1answer
85 views

How do i cook pizza dough before adding toppings?

As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly ...
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1answer
96 views

Help with hand tossed pizza dough (like domino's)

I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have ...
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0answers
26 views

Which type of flour is best that can we use for pizza dough? [duplicate]

I have been making pizza dough and the recipe of pizza says to use "the best quality of flour" and I am not sure of what it means by that. Are there any quality difference between flours? If so, which ...
1
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0answers
14 views

Sour Dough Wet Dough [duplicate]

I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
2
votes
2answers
101 views

What makes pie dough sticky?

I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
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2answers
179 views

How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite ...
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0answers
42 views

Suggestion for re-use of slightly burned caramel sauce / Lokum

I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the sugar sauce almost burned, and now the ...
1
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2answers
232 views

Why is my pizza dough so tough?

I'm using Ramsay's recipe from the US version of his Home Cooking book. The recipe is: 4 cups bread or 00 flour Two 1/4 oz packets of yeast 1 Tbsp sugar 1 Tbsp fine sea salt 1/4 cup EV olive oil 1 and ...
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1answer
146 views

Is it possible to use jam instead of sugar to make a dough?

I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (~100g) and butter with yogurt (~200g). ...
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1answer
69 views

Mixed Active yeast with oil in water is ok or not

When I put my active yeast in the water, can I add veggy oil???
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0answers
88 views

Why are my beignets hollow?

Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a shell with nothing at all inside. As ...
2
votes
1answer
192 views

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
8
votes
2answers
195 views

Why does this recipe call for so much yeast?

Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.) I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more ...
1
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3answers
195 views

Coconut Cookies have bitter underlying taste

so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable ...
2
votes
1answer
820 views

Does room temperature affect rising time for bread dough? [duplicate]

I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follow the recipe, I can't seem to get the dough to rise in the ...
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2answers
846 views

How to make my pizza dough Soft?

I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. Also, the dough is not accurate means ...
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0answers
87 views

How can I make my pizza dough easier to work?

I run a wood fired pizza van and I currently make about 40kg of dough a week in a spiral mixer. The dough cooks brilliantly and tastes great, but it's very difficult to work with, particularly with ...
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1answer
89 views

How do I make my bread heavy when baked?

What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
2
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2answers
224 views

Pizza dough keeps breaking through plastic

When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands, it breaks through the plastic and the ...
2
votes
2answers
140 views

New York style pizza dough

We have been open for two months. In this two months, I feel like the pizza dough is coming out different every time, even though we use the same ingredients and the same amounts. I have been worried ...
2
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2answers
129 views

How to add richness to a vegan dough?

Usually whenever I bake I substitute milled flaxseeds + water for eggs, soy milk for milk, and margarine for butter. This isn't a problem when the sweet gets most of its flavor from other ingredients ...
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0answers
31 views

Under which circumstances will the mixture of flour, egg and milk become spoiled? [duplicate]

everyone. I recently bought a breadmaker and I wanna set the timer for 8h in the night to have bread in the morning.And I wanna add egg and milk to the whole wheat flour. Nowadays it’s usually 17-20℃ ...
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3answers
165 views

How to get rid of extra flour on homemade pizza dough and tortillas

I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them. However in both cases I roll them out on a floured cloth and they all ...
4
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2answers
321 views

Will an IPA beer work properly for beer bread?

Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
2
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0answers
109 views

Working principle of a farinograph [closed]

I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures the torque at the blades and estimates the viscocity of ...
4
votes
1answer
135 views

No knead bread dough looking slimy after a week

I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it throughout the week. Sometimes, at about a ...
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votes
1answer
41 views

Making Gluten Free hot cross buns [duplicate]

I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for a GF version and White bread flour for a GF version. The ...
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1answer
189 views

Sun light on sour dough starter

I have left my sour dough starter on the North facing window during the day.(I live in Australia) It has been exposed to warm, direct sunlight. Have I killed my wild yeasts? Should I start again? I ...
1
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1answer
36 views

Making Easter Bread

I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise again. Have I screwed up my bread by doing ...
1
vote
3answers
64 views

Adding Instant Yeast to dry bread mix for later use

I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
3
votes
3answers
256 views

Can I blend pasta and add water to make bread or pizza dough?

I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza dough?
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3answers
349 views

What counts as “hydration” when figuring Dough Hydration?

I'm keen on the idea of baking using "Baker's Math"... but, what ingredients do we count when trying to figure out the hydration level of a dough? Do we count just water/liquid? Or, do we count things ...
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0answers
331 views

What causes a bread dough to become dense?

I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bread machine to mix and knead the dough. The mix cycle runs 15 ...
2
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0answers
82 views

Fat Head Dough Optimum Thickness

I saw Cooking eggs too soon for Keto dough earlier this week and determined this "Fathead Dough" was something to be tried. How thick should the 'dough' be rolled, particularly for 'other applications'...
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2answers
66 views

Sugar and Salt Solutions

When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
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1answer
492 views

Frying donuts split along the sides

So, I rolled out some lovely old-fashioned donuts and cut them out... got my oil to 340... and proceeded to fry them. Instead of lovely “blistering” at the top of the donut, mine seemed to split along ...
2
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2answers
323 views

Dough blender vs dough cutter?

I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about creating the perfect pastry dough and I ...
3
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0answers
88 views

Creating some flakiness inside a Belgian Liege waffle

I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
2
votes
1answer
248 views

Why my croissant dough are always having butter going out during folding

Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the working surface. Usually I make pierre ...
5
votes
2answers
181 views

Forgot the yeast in a brioche bread recipe

This is the brioche bun recipe I frequnetly use: 250 gr potato puree 3.5 cups flour 1 tsp sugar 0.5 tsp salt 2 tsp instant yeast 1 tbsp olive oil 50 gr butter 1/3 cup milk 1 egg 1 tsp bread ...
1
vote
2answers
198 views

Pasta dough for orecchiette

I've made fresh egg-based pasta quite a few times already. Usually used Marcella Hazan's recipe. Now I've wanted to make orecchiette, which is made without egg (i.e. just flour+water(+salt)). I ...
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0answers
284 views

Can I proove basic bread dough overnight in the fridge? [duplicate]

Can bread dough for basic white bread be proofed in the fridge overnight or longer ?
4
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2answers
166 views

Changing a vegan cookie recipe?

I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using a mixture of coconut palm sugar and pure ...
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votes
1answer
84 views

English muffin collapsing

I bake yeasted english muffins following this recipe https://www.bonappetit.com/recipe/bas-best-english-muffins, however skipping refrigerating the dough. When I lay it onto a hot oiled crepe pan, my ...
4
votes
1answer
165 views

Cooking eggs too soon for Keto dough

I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough in the oven. It was really difficult to ...
4
votes
4answers
570 views

Does dead yeast result in a stickier dough?

I'm trying to troubleshoot my pizza dough. I've made it twice and both times it was too sticky to knead. The first time I figured that I killed the yeast (the package said don't go above 140°F and I ...
4
votes
1answer
357 views

Can I bake Nutella?

I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutella with any other ingredients Not exposed – ...