Questions tagged [dough]

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

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1answer
86 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 ...
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3answers
2k 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 ...
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3answers
671 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
4k 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
591 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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1answer
148 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
123 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
1k 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 ...
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2answers
1k 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 ...
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0answers
130 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 ...
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1answer
1k 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 ...
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2answers
572 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 ...
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2answers
516 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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2answers
180 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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1answer
544 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
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1answer
332 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 ...
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4answers
3k 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 ...
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1answer
6k 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 – ...
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2answers
4k 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 ...
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3answers
281 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). ...
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1answer
2k 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 ...
2
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1answer
95 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://...
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2answers
3k 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 ...
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1answer
290 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 ...
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3answers
2k 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 ...
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1answer
654 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. ...
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2answers
5k 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?
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2answers
176 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 ...
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0answers
145 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 ...
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1answer
2k views

Amounts of Potassium Sorbate, Calcium Propinate or Ascorbic Acid as preservative in dough

I bake homemade wheat bread, but after a few days it becomes moldy (dark), even the dough in the refrigerator. I understand that calcium propionate and potassium sorbate are safe preservatives, but I ...
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1answer
3k views

For how long can you let dough sit there to rise without yeast?

I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't rise after 12 hrs, so I was wondering if I ...
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3answers
2k views

How to get moist goo in layers of chelsea buns

I'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit of experimenting and while I'm quite a way off, I have ...
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1answer
480 views

Dough getting into handheld mixer

Sometimes when baking the dough will quickly climb up one or both dough hooks of my handheld mixer and even end up in the machine if I'm not careful. Why is this? Is the dough too sticky, are the ...
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2answers
25k views

Forgot to add sugar to the dough how can we fix it?

I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sweet bread. Can we do something during ...
3
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3answers
85 views

Rolling out dough

Looking for a process to speed up rolling out dough to be used for cheese Pockets or fruit pockets . We're using an eighth of a cup of dough and we want to flatten it so that it can be filled flipped ...
6
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1answer
553 views

What do I need to do to use my current recipe for thin-crust pizza?

When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup white wheat, with maybe a touch more AP ...
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0answers
721 views

What's the correct texture for masa dough?

Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to a "playdoh" like texture. The dough was ...
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1answer
415 views

Include salt in dry premix?

Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premixes will include any of the ff: flour, ...
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2answers
7k views

Tiny beads/flecks of uncooked dough all through my bread

I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've tried to work on my technique to produce ...
4
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1answer
656 views

How can you tell if pizza dough has been kneaded enough?

I am making pizza dough for the first time. I know that you can use the window test and the poke test for bread, to see if it has ben kneaded long enough. Can you use the same tests for pizza dough ...
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4answers
4k views

Dividing dough into rolls

I'm looking for a good way to get uniform dinner rolls cut from a batch of dough (6 lbs dough and 4 oz per roll). I use an old-fashioned scale and I have found that unless I work very slowly, it does ...
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2answers
220 views

How to mix large amounts of sponge for bread?

I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an option because of time. Mixing by hand ...
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2answers
5k views

What is the purpose of resting non yeast flour dough?

When making something like flour tortillas, which don't call for yeast in the dough, it's called for to have the dough rest for about an hour before forming to a tortilla and cooking. What is the ...
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9answers
27k views

What are the keys to leopard-spotting pizza crust?

What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of consistent leopard spots that I've seen ...
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2answers
19k views

How much water is needed for flour dough when making chapati

This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved here. What do I do if I have added too much ...
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2answers
15k views

Why throw pizza dough besides for show?

What are the reasons to throw pizza dough beyond putting on a good show? Related: How to throw a pizza dough?
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1answer
4k views

Should enriched doughs pass the windowpane test?

I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk for hydration and over a stick of ...
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1answer
3k views

I made Kolaczki dough with cream cheese butter and flour how long can i keep it in the refrigerator?

I made kolaczki dough with butter cream cheese and flour how long can i keep it refrigerated
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1answer
726 views

Over-resting waffle dough

I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between 45 min and 1 hour. Would it be ...
3
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1answer
4k views

Raw dough storage

I'm making cinnamon rolls tonight but they're not going to be baked until Sunday morning, what is the best way to store them without baking them until Sunday?

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