I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole mil
If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy
I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the produ
I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of ro
Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume o
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost lo
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulle
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into
A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time.
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza do
Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why i
I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in t
I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I&rsqu
I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or
I know you have to use a oven that can get to at least 800°F, and I am using a home integrated kitchen oven, but I can´t get any closer to a good-loo
If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out a
One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not pro