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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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How warm is "warm water?"

I'm following a recipe for making dough for a challah bread, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough? And, whatever the correct answer is, does it apply…
yydl
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After rolling pizza dough, how do I move it to a pan without ruining it?

On multiple occasions now, I have rolled pizza dough out to a circle about 14" in diameter, and then I have trouble moving it to my pan. First of all, I roll the dough on a granite counter. Even though I sprinkle flour on the counter beforehand, the…
pacoverflow
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Why does dough break when kneading, and how to prevent/ameliorate it?

I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and knead the dough after having let it rest. What…
Walter Mundt
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Lamian (Hand Pulled Noodles) Technique Question

I have been learning and working on creating Lamian (拉麵) for a year now, and it has been quite an adventure! I had little experience working with dough coming into this, so despite many failed attempts, I've been learning a lot. But I'm not quite…
DBPriGuy
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How to Make many pizzas for large party?

I have to make 20 pizzas for a large party and am using wood fired oven. How do I do prep ahead of time so I'm not punching dough the whole time and not being able to talk to people? Could I shape the pizza dough after 2nd fermentation ahead of time…
Leigh
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Dough Too Wet - what to do?

I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no way I'm going to be able to shape this into…
CookingNewbie
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How to prepare gnocchi dough for mixed ingredients?

After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great. Here is where the consternation fits in - balancing the…
mfg
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Egg replacer for bread dough?

I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too severe) and a few of my favorite breads require…
miguev
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Why is my Pizza Dough always too sticky to knead?

I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like a batter than dough. I have watched videos on youtube of people making it and it is…
DaveJohnston
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How to lighten (or make less dense) pizza dough

We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has little to no air pockets. It's pretty hard work…
Sirex
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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 than I’ve ever put into a dough before. Why does it…
Jason Orendorff
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How far in advance can I stage pizza?

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long can the pizzas sit on the counter in this…
Goodbye Stack Exchange
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100% Rye Pizza Base Recipes?

I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them. I…
Stephen Perelson
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What is the effect of adding eggs to a pastry dough?

As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough usually adds butter in order both to reduce the amount of gluten formed and also to…
CarrKnight
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How can I prevent dough from wrapping around a dough hook?

I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (for example, using 250g of flour or approximately 2 cups) of standard-hydration dough, instead of kneading,…
derobert
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