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Dough Too Dry - Now What? 

Jacksonsjob
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Learn how to fix dough that is too dry. What do you do when your dough is too dry? First thing you want to try is kneading it. Sometimes, the dough is wet in the center but dry on the outside. A few minutes of kneading straightens everything out.
Why? Because flour is a sponge. It doesn't seem like it will hold much liquid, but once it becomes hydrated, it really sucks up that moisture. As you work with the dough, the wetter parts of the dough will start absorbing the dry bits. This is often enough to fix your problems.
But what if you tried kneading and it's still tough and dry? You will need to begin to add liquid, but you want to avoid adding too much. We will show you how to fix dough that is too dry in this tutorial.
For more detailed information about wet dough, click here:
jacksonsjob.com/dough-too-dry...
Recipe tips:
Have dough that is too wet? Follow this link:
• Dough Too Wet - Now What?
We would like to thank our viewer and friend Gidget for the ideas behind this video! She's really come a long way in perfecting her bread making skills and had some ideas to help others. :)
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!

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24 ноя 2021

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Комментарии : 27   
@lihndanpeioils
@lihndanpeioils Год назад
Dough safer tip. Great video content. Thank you!
@Jacksonsjob
@Jacksonsjob Год назад
You’re welcome. 🤗
@TheDuvalCity
@TheDuvalCity Год назад
Thank you !!!!
@Jacksonsjob
@Jacksonsjob Год назад
You are welcome. 🤗
@annie68164
@annie68164 Год назад
This was super helpful. I am very new to "attempting" homemade bread. I love dark rye so I tried it today. Right away the dough was dry, crumbly, hard. I didn't know what to do. This at least gives me an idea of how it should go.
@Jacksonsjob
@Jacksonsjob Год назад
Congratulations on starting making bread! It is a bit challenging at first, but it gets easier as you practice. Kind of like learning how to ride a bike. I’m glad to help anyway that I can. Feel free to ask and if I don’t know the answer, I watch a lot of bread making video channels on RU-vid that I will steer you toward. Rye and whole wheat flour will absorb water like a sponge more so than plain white flours. Sometimes you need 25% more water for the same recipe if just changing the flour type to a more grain rich bread. Keep practicing. You will get to know how bread works the more you work with dough and get a natural feel for what it needs with time. 🤗
@annie68164
@annie68164 Год назад
@@Jacksonsjob Thank you! Yes, you're so right about that. I went back to the dough and reworked it abit, adding a significant amount of water in the process. it's rising now (hopefully). Have a great day!
@Jacksonsjob
@Jacksonsjob Год назад
Oh wonderful news! Good luck on your bread. Rising time also increases with rye so have patience. It can take 2+ hours.
@LemonySnicket98
@LemonySnicket98 2 месяца назад
Thank you so much for sharing this. I’ve had my dough get too dry and it rips when I try to pull it and roll it out.
@Jacksonsjob
@Jacksonsjob 2 месяца назад
I hope this helps you fix it in the future! I’ve had that happen to me a lot in the past. Before I knew how to fix it, we ate some really dense rolls and bread loaves. 😂
@gidget8717
@gidget8717 2 года назад
I always add too much flour🤦‍♀️ but with your help I've doing so much better at judging my dough. Could you do a video about what foods would want a stiffer dough and what foods needs a softer wetter dough? You kind of touched on it it the end of the video. Also the difference between the end product. Example; stiff dough gives you what type of baked texture and a softer stickier dough gives you what kinds of end product after baking. Does those questions make sense, to you? I know what I want but I'm having a terrible time putting it into words 🤣🤣🤣
@Jacksonsjob
@Jacksonsjob 2 года назад
Sure! Give me a few days to think on how it would be best to show you the differences. I’m thinking maybe some rolls with different amounts of water so you can compare them may work great. And then perhaps another video to show the differences between enriching the dough versus a lean dough? By the time we discuss that, you’d pretty much know what makes bread…well bread. 🙂
@gidget8717
@gidget8717 2 года назад
@@Jacksonsjob take your time, but that is exactly what I'm talking about. You have helped me so much to understand kneading, why and what to look for, my bread making has improved 200%! Now I would like to know, is why. When to use a stickier dough and when would I want a stiffer dough. Nobody explains these things. 😂
@Jacksonsjob
@Jacksonsjob 2 года назад
There isn’t much out there that explains this in America as we don’t really seem to as a nation, understand bread in general. Most recipes give a range of flour to use and we are limited because most of us don’t weigh ingredients. Perhaps that is where to start with the tutorial. Why weighing is better. That’s like when things finally clicked for me.
@gidget8717
@gidget8717 2 года назад
@@Jacksonsjob 👍
@mollyoxy
@mollyoxy 26 дней назад
It's always best to weigh flour instead if using cups (volume) since flour tends to pack inside cups. Unfortunately some recipes online give weight measurements next to their volume measurements but they didn't actually test it using the weight measurement, so thats how I ended up here 😂
@adamfilip
@adamfilip Год назад
mine always has cracks in it that wont smooth out
@Jacksonsjob
@Jacksonsjob Год назад
It could be the recipe. In the beginning, try adding 2 extra tablespoons of the liquid they call for and see if it helps any. This happens to me with some of the lower hydration rates.
@grungjy
@grungjy 8 месяцев назад
Can I add milk instead?
@Jacksonsjob
@Jacksonsjob 8 месяцев назад
Absolutely. Any liquid will work.
@MrJoshcc600
@MrJoshcc600 6 месяцев назад
Tried to make pizza dough and it looks like this. Tried to save it and just baked into "bread sticks"... They're like concrete
@Jacksonsjob
@Jacksonsjob 6 месяцев назад
Oh man I’ve been there! I call them brick bread. It sounds like the recipe had a lower hydration rate to begin with, which is a fancy word for not enough water. Where did you find the recipe? I could look at it for you and tell you want may have went wrong.
@AlliandoX
@AlliandoX 2 месяца назад
I love you
@Jacksonsjob
@Jacksonsjob 2 месяца назад
I take it worked for you! 😁
@jasonpusz1566
@jasonpusz1566 Год назад
Why is my dough really elastic and rubbery
@Jacksonsjob
@Jacksonsjob Год назад
Typically a well kneaded dry dough will be really elastic and rubbery feeling. This could be how the recipe is supposed to be. Bagels for instance are often quite tight feeling like that. You can slacken it up by adding more liquid.
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