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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.

540 questions
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Why does my dough always need more water than the recipe calls for?

It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't think I've made but one recipe where the ingredients worked out. Typically, I'm using a…
Dalton
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Use flour vs oil in rising dough

My mother would dust her rising dough with flour and cover it with a dish cloth, today everyone uses oil. Which works better? What's the difference?
claire
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How do I make my roti dough stretch thinner?

I have made roti a couple of times now, and each time have found that I can't get the dough super thin before it tears in order to fold it correctly. I'm using this recipe: http://chefinyou.com/2009/11/roti-canai-recipe/ And using salted butter…
user17950
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What kind of dough do you use to make typical american donuts?

What kind of dough do you use to make typical american donuts (the ones that Homer Simpson loves). I'm from Italy and I've tried using flour and baking following some tutorials but no way: is not the same.
paskitosway
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Working with dough

Why is it that when I make pyrogy dough in the fall, the dough is more pliable than in the spring time. I make large amounts of pyrogies for freezing and find it harder to stretch the dough in spring than in the fall.
Pamela Loykowski-Durkee
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Impossible to Roll Croissant Dough

I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough in the fridge over night. The dough was impossibly hard and I probably spent around an…
binarylegit
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Why is my dough not very stretchy?

I have tried simply dough recopies for potsticker wrappers or dough's slightly more involved like corn tortillas and no matter what, whenever I press the dough for shape it doesn't keep form and just shirnks back up. I have tried rolling pins and…
Raymond Holguin
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Fatty liquid vs non fatty liquid in dough

I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, light consistency of the dough when the gluten is fully developed. The other day I tried…
user17950
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How can you make bread from pizza dough?

This answer to a previous question gives a way to make bread from pizza dough. It said to roll the dough into a loaf. I took it out of the refrigerator, rolled it into a loaf and let it sit in my oven after warming it to 100 and turning it off. I…
Dianne Tewksbury
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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 over and sealed, looking for a faster process…
Skyla Dowden
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Do you need to break up a large dough ball into smaller balls for optimal proving?

I often make homemade pizza making the bases by hand from scratch. I'm going away with a group of friends and plan on making a very large batch of pizzas one night. I'll use a full 5kg (11 pound) bag of bakers flour. With a pile of dough this large,…
Bogdanovist
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How to prevent dough from stopping food processor motor

I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after about 10 minutes, but it's a PITA. Here's the recipe and amounts I use: 240g AP flour…
Tootsie Rolls
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Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?

I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget the name), using wonton wrappers in recent past…
demongolem
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Forgot to add cornstarch to my dough which is already proofing

I am in the middle of making cinnamon rolls and the recipe called for cornstarch in the dough recipe. Well I forgot it and the dough is already proofing. Do I need to make my dough again or can this be salvaged some how?
Jaala
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Is there such thing as letting bread rest for too long?

I am pretty busy this week but I want to try making Augustweggli buns. The recipe says to rest the dough for 1 hour but does resting the dough a couple hours (eg. overnight) longer do anything to the dough? Thank you
Sweet_Cherry
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