Questions tagged [dough]
Flour and a liquid mixed together to form a thick, malleable substance.
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Pastry dough no firmness
I made a rough puff pastry dough but after the first sit in the fridge it's very soft it's not wet or moist but it's soft and fully I can stretch it real easily and there's no firmness to it at all ...
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weight ratios, process, etc for homemade "kansui" alkaline solution for making ramen etc, using potassium carbonate and sodium carbonate?
[
So btw: this question is INSANELY over-precise for just making some noodles,
but I want to understand this chemistry stuff better anyway,
and I'm curious to be able to play around later with exact ...
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Alkali: if you use "washing soda" (ie baking soda heated to make it 10-times stronger base), and then dissolve it in water, does it *stay* stronger?
I really don't get how the chemistry works.
Like, I understand that the "baking soda"
(I'm not sure the term "sodium bicarbonate" is actually technically correct, so I'll just use ...
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Requirements for a stand mixer able to handle bringing together really thick noodle dough? Like 40% or even 35% hydration?
My mom had an ancient 375 watt Kitchenaid, but it broke
(it had already worn down and broken a few times even before I tried noodle dough in it!)
Now she's got an even weaker 275 watt one, which she ...
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How can I shape tangzhong dough?
I've recently been playing with using tangzhong (湯種) to make my mantou softer and to get them to keep longer. Before, they had a tendency to be hard by the time the day was over; once I started using ...
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Donut oil absorption standards
What are the factors that affect the oil absorption during donut frying? We are frying donuts daily and using too much shortening, so we need advice for reducing it. Are there general factors we ...
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Getting a better waffle split (stroopwafels)
I'm currently trying to make stroopwafels on an electric stroopwafel maker, and I've had a decent amount of success; my waffles come out brown on both sides, and after cutting them into a circle with ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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....
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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?
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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 ...
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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 ...
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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 ...
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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?
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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 ...
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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. ...
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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?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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 ...
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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
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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?
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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?
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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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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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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 ...
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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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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 ...
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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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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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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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