Unstretchable Dough problem
What could be the problem of mixed dough( maida, baking powder, salt, butter and cool water) refusal to stretch? I.e it's not stretching out at all. It's just stayed like bread crumbs . Please how can I save such a dough? Urgent help needed. Thank you
Best Answer
It stayed like bread crumbs? After you mixed all your ingredients together fully? If you added water, and your product is like bread crumbs (separate small particles that do not stick together), then you did not add enough water. I would not even call it dough until you can clump it together into a cohesive ball of material which you can then roll out, pat out into a flat patty, shape or manipulate in some way.
There may also be other problems with your dough than just not enough water. If you list the actual quantities of the ingredients you used, and say what sort of finished product you are trying for, people will be able to give you more precise advice on this.
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How do I fix super wet dough?
If you believe that your dough is slightly over-kneaded, try allowing it to rise a little longer before shaping it into a loaf. While you can't fully undo the damage of over-kneaded dough, letting the dough rise for longer can help relax the gluten in the dough a bit.Can Overkneaded dough be saved?
If your dough hasn't risen, then it's not worth baking it as it is or it'll be too dense to enjoy. Instead, you can roll it out very thin and bake it as a flatbread or a pizza. Alternatively, you can dissolve more active yeast in some warm water, then work it into the dough and see if it rises.What happens if you use Unrisen dough?
Dough can get aerated, which means too much air can be incorporated into mixtures. Mixing goods for an extended period of time can also result in extra gluten development; which means that overmixing will give you cakes, cookies, muffins, pancakes, and breads which are gummy or unpleasantly chewy.12 Errors in Pizza Dough Making You Should Avoid - Top 12 Errors!
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Answer 2
You don't list the ingredient amounts, but it looks like a dough which is not supposed to stretch. It looks very much like a pie crust or shortbread (I can't tell you the exact type if you don't list the method), and this type of dough is indeed crumbly and has to be rolled out patiently.
You also don't say what you are baking at all. If you are intending to make a loaf, you probably chose the wrong recipe. Again, not entirely sure, as you did not mention amounts. You can probably bake a soda bread with this if you have enough water, but the dough for soda bread is not supposed to be stretchy either.
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