Questions tagged [dough]

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

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2answers
107 views

What to use to separate layers of dough?

Instead of making one pancake at a time would be faster to bake one thick pie, as I usually do, but separated in layers, so that I could grab one layer at a time. May be paper for baking, but not sure ...
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2answers
82 views

Using fridge for slow rise dough with eggs

I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour rise in the fridge to develop more ...
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1answer
57 views

How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
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4answers
411 views

Gluten formation in cake dough

I have no experience in cooking. So I apologize in advance if this is a simple question. The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when ...
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1answer
175 views

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant ...
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1answer
136 views

Is there such thing as letting bread rest for too long?

I am pretty busy this week but I want to try making Augustweggli buns. The recipe says to rest the dough for 1 hour but does resting the dough a couple hours (eg. overnight) longer do anything to the ...
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1answer
225 views

Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what ...
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3answers
84 views

Making dough fluffier

When I didn't have any bread in house I baked some dough of just flour and water. I was quite pleased with the result but it was still a bit "compact". If possible I'd like to make it more fluffy and ...
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4answers
181 views

Does shaping dough require punching/folding it?

Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four ...
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2answers
545 views

Rising pizza dough in the fridge after punching it?

EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because I wanted to let it have its first rise ...
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1answer
196 views

Why add salt to dumpling dough?

I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and other ingredients like onions) and boil ...
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2answers
120 views

Pizza bulk fermentation vs proofing (2nd cycle)

I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read ...
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0answers
55 views

Can you add rice flour to pastries to make them flakier?

The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing the time that the dough is handled to ...
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1answer
119 views

Reheatable pizza dough

Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a ...
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2answers
166 views

When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
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3answers
551 views

Order of ingredients when making Pizza dough

I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consistent with the order in which ingredients ...
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1answer
139 views

How long can you keep pizza dough in the fridge?

We usually keep pizza dough in the fridge for three days before making the pizza. We use the normal ingredients such as flour, sugar, salt, yeast, olive oil and water. I think this specific one has ...
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1answer
69 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
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1answer
68 views

Why is my pizza dough sponge failing?

I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge. In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. ...
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2answers
522 views

How long does pizza dough keep in the fridge?

The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freezer bags and store in the fridge at 1C. ...
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2answers
294 views

mixing dry yeast, water, salt and flour

When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
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1answer
51 views

Georgian dumplings (khinkali) sticking to the bottom of the pot

Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the center of a few millimeters thick dough disk ...
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1answer
96 views

Does proofing time depend on the quantity of dough?

One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not providing the recipe because I will be ...
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1answer
81 views

How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
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2answers
100 views

Kneading bread dough

If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
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2answers
196 views

Why can´t I make a goodlooking napolitan style pizza dough?

I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-looking pizza than this It taste delicious but I ...
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1answer
117 views

Leftover Uncooked Pasta Dough

I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or two it started turning darker which I ...
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3answers
334 views

How to deal with overproofed pizza dough?

I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I’ll end up with huge seemingly overproofed doughs that become ...
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1answer
97 views

How long should pizza dough rise?

I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in the refrigerator. What are the ...
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1answer
155 views

Why does pasta dough need to be kneaded for such a long time?

Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why isn't the same thing true about pasta ...
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1answer
96 views

What the gluten look like when kneading for long time on a texture basis

If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
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0answers
96 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
3
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1answer
70 views

Can I freeze rolled out pie dough

A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months in the freezer. Remove thick disks, let ...
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2answers
87 views

Pizza dough dipping in middle during proofing

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...
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1answer
109 views

Mixed-Up cake recipe instructions

Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulled out my electric mixer. I need the ...
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1answer
65 views

Property of Bread Dough

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
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0answers
199 views

Dough volume calculation

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml ...
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1answer
218 views

Dry Cookie Dough

I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of room temperature. The dough turned out very dry, ...
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1answer
49 views

Using a proof and bake dough

I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the product gets to room temp? I experiencing ...
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1answer
238 views

How do I make restaurant quality pizza? [closed]

I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits. Measurements for ...
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1answer
108 views

Can yeast be used without water

If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water is needed, what is the minimum ...
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2answers
107 views

Why some dough recipes needs more kneading and others not? [closed]

I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole milk, warmed to 68°F 2 cups (500 g) all-purpose flour 1 ...
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1answer
62 views

Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?

The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
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3answers
17k views

When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?

Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of ...
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2answers
79 views

How to spread dried blueberries evenly when using bread machine?

This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
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2answers
136 views

Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
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1answer
147 views

Ideal Coffee Grind for dough-like recipes

Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)? What ...
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1answer
214 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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1answer
4k 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
135 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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