What are the 3 methods to combine pastry ingredients?

Table of Contents:

1. What are the 3 methods to combine pastry ingredients?
2. Can you add more water to dough after it rises?
3. How do you fix tough dough?
4. Why is my dough rubbery?
5. What does Overworked dough look like?

What are the 3 methods to combine pastry ingredients?

There are three different methods for mixing the ingredients for yeast breads: The Straight Dough Method, The Modified Straight Dough Method, and The Sponge Method. The straight dough method is the easiest of all of the bread mixing methods.

Can you add more water to dough after it rises?

With bread doughs, flour and water can be added at any time and still be good. ... When kneading bread by hand, it is good to start with too little flour because adding water is so difficult. In a mixer it's not so bad because it's doing the work and the mess is contained.

How do you fix tough dough?

You can easily adjust the dough as well, adding more flour if the dough is sticky (more on that here), for example. To knead dough by hand, one should push the dough down and forward then fold the dough over itself and repeat. Once the dough is soft, silky and springs back to the touch, the dough is done!

Why is my dough rubbery?

The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber.

What does Overworked dough look like?

A well kneaded dough will be stretchy, elastic, and bounce back when poked. Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won't stretch, only break, when you try to pull or roll it.