Can you save dough that rises too long?

Why does your bread dough rise and then fall on the second rise?

Your bread dough will rise then fall on the second rise if you allow it to sit too long. When left to rise too long, the yeast will consume all of the available sugar in the dough, resulting in fallen bread dough.

Name some faults in laminated pastry?

The dough can be too sticky, making it difficult to work with. The dough can be too tough, making it difficult to roll out. The dough can be too crumbly, making it difficult to work with. The dough can be too oily, making it difficult to work with. The dough can be too dry, making it difficult to work with. The dough can be too floury, making it difficult to work with. The dough can be too sweet, making it difficult to work with. The dough can be too savory, making it difficult to work with. The dough can be too hard to work with.

Can pizza dough be refrozen?

well yes not for too long for a couple of days

How long can uncooked dough stay out of the fridge befors it spoils?

Depends on the dough? Any dough with eggs in the mix will spoil after 4 hours, you risk bacteria growth. If its canned dough if it sits out for too long the texture canges and wont rise properly. You'll end up with flat biscuits or flat bread.

How long can homemade chocolate chip cookie dough be at room temperature?

Chocolate chip cookie dough should be at room temperature for no more than 3 hours. Too long could spoil the dough and make it unhealthy to bake and eat. (Just like milk!)

If you double the concentration of yeast in the dough what would be the results?

Assuming you are making bread, your bread will not rise any higher than if you add what the recipe calls for. Yeast is a live bacteria and when "fed", actually multiplys by itself. It's a waste to add any more and will probably make it taste a little too "yeasty". The reason it's not necessary to add double the amount is because like I already stated, it grows and multiplies once wet ingredients are added. Since you have only a certain amount of flour, the product can only rise so far. The gas produced by yeast is what makes the bread rise by making "bubbles" in the dough. If the bubbles get too big, they will "pop" and the dough will collapse. It's a fine balance of the yeast and other ingredients plus the amount of time that the dough rises. The same thing will happen if you let the dough rise too long: too many "bubbles" will form, pop, and the dough will collapse. There's no reason to double the amount of yeast unless you like that "yeasty" taste. You could experiment and find out for yourself.

Can you over rise a yeast bread?

Yes, if yeast dough is left to rise too long, the yeast will consume all of the available sugars. Then the dough will not be able to rise when baking, resulting in a heavy, tough product.

What happen to a flaky pie dough mixed to much after adding water?

If flaky pie dough is mixed too much after adding water, it can result in the development of too much gluten in the dough. This can make the dough tough and chewy rather than flaky and tender. It is important to mix the dough just enough to bring it together and avoid overworking it.

Can you leave bread dough to rise overnight?

Most bread rises in 1-2 hours, But if left in the fridge to rise then your dough will do fine. if left out of the fridge then the dough will rise way too much out of the pan and make a mess of sticky dough. stick it in the fridge to rise overnight.

Can spread be used instead of margarine butter in cookie dough?

No, because it has too much water and will affect the dough.

Why should portion the dough?

You will need to portion dough if it too large to manage in one piece.

What causes faults in bread making?

READ FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Work input too high for the type of flour used Weak flour Cold dough Tight dough Not enough yeast, dough conditioner or emulsifier Short intermediate proof Short tin proof Too much moulding pressure Too much salt Under-developed (for strong flour) Too large Hot dough Slack dough Long intermediate or final proof Too much yeast Very strong flour CRUST Bubbles Wrong dough conditioner Final proof too long & humid Too much pressure during moulding Slack dough CRUST COLOUR Pale Not enough sugar Cool oven High Too much sugar or malt Too much salt Hot oven Defective yeast CRUST TEXTURE Flying top High Torn and ragged High Shiny Over-developed LOAF FORM Too bold, excessively rounded corners Under-developed Lack of boldness, flat top, sharp corners Over-developed Under-oxidisedBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 2 CRUMB Doughy Too much malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditioners CRUMB TEXTURE Coarse and open Weak flour Long intermediate and tin proof Not enough or wrong dough conditioner Not enough vacuum Close and tight Short tin proof Defective yeast Tight dough Too much vacuum Irregular cores or streaks Too much moulding pressure CRUMB COLOUR Dark Bran in flour Dough too hot Yellow Wheat type BREAD FAULTS FOR BREAD MADE USING BULK FERMENATATION METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Maybe with flying top Short tin proof Tight dough Over-mature dough Too much moulding pressure Green dough caused by low dough temperature Not enough sugar or malt - sometimes a pink tinge can be seen in the crumb Too much salt Weak flour Too large Over-proof CRUST COLOUR Pale Over-mature dough Not enoughsugar or malt Heavy moulding Cool oven High Green dough Too much sugar or malt Too much ammonium chloride or salt Hot oven CRUST TEXTURE Flying top Short tin proof Torn and ragged Over-mature dough Heavy moulding Shiny Green dough LOAF FORM Too bold, excessively rounded corners Excessive maturity Tight dough Short tin proof Lack of boldness, flat top, sharp corners Green dough Slack dough Excessive tin proof Sharp ragged break Green dough Tight dough CRUMB Doughy Excessive malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditionersBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 3 CRUMB TEXTURE Coarse and open Green dough Over-proof Slack dough Cool oven - causing excessive gassing after loaf has set Irregular cores or streaks Over-mature dough Too much moulding pressure Tight crumb Under-proof Tight dough CRUMB COLOUR Greyish Over-mature dough Yellowish Green dough AROMA Acid Hot dough Over-mature REFERENCES Bread Research Institute of Australia 1989. Australian Breadmaking Handbook. Chapter 8 Bread faults and their correct