Sentences with phrase «dough feels stiff»

Dissolve all of your active starter in 175 g of water (or more if the dough feels stiff), add 4 tablespoons of olive oil, 300 g of flour, and 2 pinches of salt.

If the dough feels stiff, you can add additional water by the tablespoon full until it feels soft and tender, just slightly tacky to the touch.

If the dough feels stiff, add more water until pliable.

Not exact matches

If your dough should become too stiff to work with and you feel you have added too much flour, add 1 - 2 tablespoons water and continue to knead until the gluten has developed.

If your dough has felt stiff and heavy in the past, try using slightly less flour next time and knead the dough for longer to help develop the gluten.

The dough comes out a little wetter or stiffer depending on how fluffy the flour was, or if it was more settled in the cup, but after baking a lot of bread you can tell by the feel how your loaf will come out and you don't have to use a scale.

100 g)(28 %) 50 g brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest of one lemon orange zest of one orange pinch of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.

100 g)(28 %) 50 g brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) * * NOTE: Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.

This is very stiff starter, so its consistency will feel more like a dough and you might not see any rise in the first few hours.

If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough)- but do add the liquid if the dough is too stiff.

My gut feeling is that if you wait to roll out the dough, it will become too stiff to roll out.