How to know if dough is kneaded enough The most common way of testing if your dough has been kneaded enough is doing the “windowpane test”. All this means is you pull off a small piece of dough and stretch it thin; if the gluten is well-developed, the dough will stretch without bre...
Have I over proofed my dough?! This is sad but sometimes is happens. If you leave your dough rising for too long, the yeast can use up all its energy, and then have nothing to give when the dough goes in the oven. You will know if you have over proofed your dough if it collaps...
Tougher dough is better for softer dough. It is quite important to use harder dough if you want to make thin papers. If the dough is too soft, it is hard to roll the wrappers and the dumpling cannot keep a nice shape. If you feel your dough is slightly too hard to work with, you...
Upfront, you need to know there are two steps to handling pizza dough to get it ready for cooking: Form divided pizza dough into tight balls with a smooth surface on top Some time later, stretch the relaxed and proofed ball out into a large disc for topping just before cooking ...
If the recipe says to add enough flour to make a stiff dough, just add the flour until it is slightly sticky. Then put the last 1/2 cup or so of flour on your kneading surface and knead the last of the flour into the bread. If you get too much flour in the recipe, it makes ...
Mixing bowl:Make sure to choose a bowl with enough capacity. If your recipe requires proofing and you plan to proof in the bowl, choose one with enough room for your dough to double in size. Scale:Baking is all about precision, so make sure you get the most accurate measurements by weig...
Low gluten, wet, or overproofeddough often have less oven spring. You can still choose to do a large cut in these doughs, but because they lack explosive force, you can also score them with small and shallow cuts, often in intricate patterns. ...
My puppy is doing quite well at eliminating at his spot outside, we have had a few accidents inside due to me not keeping a close enough eye on her. I have now learnt to put her in her playpen which is attached to her crate when I get busy. I wanted to know your thoughts on ...
Grab your rolling pins and dough cutters and come to attention because class is in session! Join Peter Endriss, head baker at Runner & Stone, as he expertly demonstrates how to handle and shape the dough of (almost) every kind of bread you can bake.
Overproofed– leads to oily, collapsed, flat donuts. Underproofed– leads to stiffer (denser) donuts that don’t puff up well when fried. Cracked donuts– this may have happened if you used a cutter and it wasn’t sharp enough to cut through the dough cleanly. Or the dough is underproo...