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Q: When you add liquid and mix dough what develops?
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What happens to flaky dough if you over mix the ingredients before adding in your water?

To my knowledge and experience, you cannot over mix ingredients before adding the liquid. It is when you add the liquid that a chemical reaction actually occurs. Then you must work quickly. The key to really flaky, light dough is using lard and a cold liquid. I find it easier to mix the dough with my hands rather than a utensil; to better feel its "perfectly mixed" consistency. Mix fast ~ pat or roll out fast ~ cut/form into shape desired ~ get it in the preheated oven fast. Also, the thinner the shape, the more flaky.


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To mix and work a dough into a mass?

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Some commercial bakers add ascorbic acid their bread dough. The acid acts as a preservative and the allows the yeast to work faster and longer.


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If you mix the dough along with oil then the dough realy becomes soft and smooth.


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