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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.

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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
Maureen Harvey
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Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza night. So I have this 200g piece that has spent 48h…
David P
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What effect would replacing the egg in a pie crust with egg whites have?

Based off of the recipes I've read it seems like adding an egg to a pie dough makes it easier to work with and improves the final flavor and texture of the crust. So would adding only egg whites make a drier/flakier crust? Or at least cut down on…
G M
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Using over-rested pizza dough as old dough

I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ 20 C)(18 hours). I'd like to use it as PF (old…
Gigili
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How to make my chelsea buns more doughy

For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy. I've been baking my buns from this BBC good food recipe…
Dom
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Why does my pizza dough (and other doughs) go sticky on freezing and defrosting?

I make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's 150g 100% hydration starter, 125ml water, 250g flour, kneaded in a stand mixer and rested (30 minutes to 2…
Chris H
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Shrinking pizza dough

I left a pizza dough (neapolitan pizza) that I prepared by fermenting for almost 24 hours at room temperature (in my house the temperature is between 17-20°C). The problem is when I'm stretching with my hand, the dough shrinks back quickly. What can…
aragaoalana
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Can you use cookie cutters on sticky dough?

I am a baking novice trying to make these oatmeal chocolate chip cookies. I'm trying to get them to be cute shapes with cookie cutters but the cookies keep spreading. I am wondering if maybe this type of dough is just too wet and sticky to hold a…
push33n
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How to make a good pie dough like the industrial one?

Whenever I follow a pie dough recipe the result is not great. The dough is tearing easily while rolling it, impossible to make it as thin as the on you buy in the supermarket. And when it's cooked, it's crumbling very easily. The texture in mouth is…
Vincent Tschanz
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When should one knead dough in a food processor vs. a stand mixer?

Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right tool for the job? This recipe calls for a food processor, and every time I make it I'm…
crmdgn
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White spots on the dough while it was rising

Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature. After 2 hours when I checked it out I found that there…
Asmaa
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Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation. Having read various articles on this…
Eddie Kal
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Coconut bread dough is crumbly and does not come together to knead

So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I substituted half of the flour with coconut flour,…
Gigili
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Why is my brioche dry?

Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, into the warm oven meanwhile. So, how do you…
Karol
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Why is my dough sweaty?

I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to prevent the dough from "sweating" when I add the…
Greg
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