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

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2answers
136 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 ...
1
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1answer
120 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). ...
1
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1answer
40 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
52 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
128 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
191 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
134 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
403 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 ...
0
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2answers
468 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
78 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 ...
1
vote
1answer
85 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
votes
2answers
171 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
135 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
votes
2answers
126 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 ...
0
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0answers
30 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℃ ...
0
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3answers
106 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
votes
2answers
208 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
votes
0answers
106 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
130 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 ...
-1
votes
1answer
38 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 ...
0
votes
1answer
142 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
vote
1answer
35 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
58 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
250 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?
5
votes
3answers
274 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
278 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 ...
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2answers
63 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?
1
vote
1answer
417 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
votes
2answers
268 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
votes
0answers
83 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
212 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
174 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
173 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 ...
0
votes
0answers
261 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
votes
2answers
164 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
74 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 ...
3
votes
1answer
111 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
488 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
215 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 – ...
3
votes
2answers
677 views

What is the purpose of proofing dough in several stages

I've seen several recipes for various doughs that have several (usually 2) stages of proofing. Start by just letting the dough to rise in a bowl. Separating the dough into the desired number of ...
1
vote
3answers
125 views

Self-made fatty dough separates in refrigerator, how to prevent

I'm not sure if this dough has a specific name in English, it consists of 3 parts (by weight) flour, 1 part fat (mix until it consists of small crumbs) and 1 part water (+salt, mix until it's smooth). ...
9
votes
1answer
276 views

What went wrong with my bread?

I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, not baking soda. Any idea what I should do ...
3
votes
1answer
75 views

Proof dough with only 1/2 of flour?

I would like to ask if it's possible to proof dough using only 1/2 of the flour, then adding the rest of the flour with the rest of the ingredients. The basis for my question is this video, https://...
3
votes
2answers
361 views

Pizza dough with sand paper texture?

Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good ...
2
votes
1answer
115 views

Is it possible to make dough with no water or milk? Please see details for specific ingredients list

I found this business online selling frozen yogurt toppings, and they list the ingredients used in each product. This one is for sticky rice: Ingredients: HYDROXYPROPYL DISTARCH PHOSPHATE, GLUTINOUS ...
5
votes
3answers
495 views

How to line a tart ring for a perfect tart crust

I am trying to line a tart ring to get 90 degrees corners and straight edges. My method, until now, has always been to chill the dough properly, roll it out and gently roll it on the ring, straighten ...
2
votes
1answer
181 views

Tapioca pizza crust is undercooked?

So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and actually doesn't taste like rocks. ...
7
votes
2answers
953 views

Why use lard in tortilla dough?

What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it?
1
vote
2answers
137 views

Dough for edible bowls, plates

I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still somewhat edible. Is there some classic ...
2
votes
0answers
69 views

Can I first rise my bread dough in the fridge? [duplicate]

So yesterday, after kneading the dough, I oiled a bowl and put the bread dough in, sealed the top with plastic wrap and put it right into the fridge. Now reading on the web, I found out that it might ...