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Questions tagged [dough]

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

Flour and a liquid mixed together to form a thick, malleable substance. Questions about breads or pastries that specifically have to do with their dough should use this tag.

532 questions
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Storing bread dough before baking

I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked immediately, or can it be stored in the refrigerator…
Phil Jenkins
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What are the tradeoffs between spiral and C-shaped dough hooks?

I have misplaced the dough hook attachment for my KitchenAid stand mixer, and I'm debating what type of dough hook attachment to purchase to replace it, and specifically if there are performance tradeoffs between the two common types. I usually…
hoc_age
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What does it mean when dough is referred to as "short"?

I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be "fixed" without creating an inedible cardboard…
AttilaNYC
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Making flour tortillas softer and more elastic

I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however it is not soft or elastic enough to handle large amounts…
Brian
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Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article so that I am using 500g Brad Flour, 150g…
Danger Fourpence
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What is the importance of letting pizza dough sit?

I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes ranging from 1/2 TS to 2 TS of yeast, the time the dough must sit before going in the oven…
hizki
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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 does it mean? How does this action make the dough…
firion
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Tips To Make Pizza Dough Workable

I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. It is usually very sticky and it tears too easily.…
Brian Fisher
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Uses for Old bread dough

I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough? The dough was water, salt, oil, sugar,…
philosodad
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How do you salvage a topped pizza that sticks to the peel?

This is a scenario I've encountered multiple times. The dough is stretched to the right size. It's coated with flour. The pizza peel has some flour in it, but maybe not enough. The pizza gets sauced and topped, and when it comes time to put it…
Steve H.
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Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes require. Basically, I'm thinking the ideal case is…
Skyler
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How long can I keep bread dough in the refrigerator?

If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well for?
Cascabel
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Thick, moist, fluffy, flavorful pitas

Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make thicker ones, like those common in the Middle East.
Amir
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In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?

I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop. So the first thing I tried was using the mixer with the kneading hook, but I find that the dough…
Jono
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Does salt interfere with the yeast in the dough swelling process?

I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing... I apologize for not having anymore concrete information, I just wanted to check…
hizki
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