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) flatbr
I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneadin
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead agai
I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius deg
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by han
It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-k
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for
I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the do
I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, on
When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps t
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 (fo
Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the bea
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? o
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
I've seen many videos regarding how to knead the pulled noodle dough. The one recipe I used for this is: For hand pulled noodles you need: Bread flour (wet gl
I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I
I recently did a short cake decoration course and we rolled out fondant to prepare cake boards and then cover the cakes with fondant. The work surface there was
I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and y