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    You are in: Home / Community Forums / Breads & Baking / Question about stupid dough (or stupid baker)
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    Question about stupid dough (or stupid baker)

    Red Apple Guy
    Mon Sep 09, 2013 10:36 am
    Forum Host
    I rolled out some dough yesterday for piggies in blankies and was struck with just how elastic the dough was. I rolled it out okay, but when cut, the pieces shrank a lot. I have similar shrinking problems with pizza dough.
    The dough was from 40 Minute Hamburger Buns (less yeast for normal rising times).

    I know about letting dough rest, but evidently if I let it rest that long, with yeast in the 2% range, it will proof too much before it totally relaxes.

    In other words, are there any tricks to reducing elasticity or increasing extensivity?
    Donna M.
    Mon Sep 09, 2013 11:42 am
    Forum Host
    Try increasing your hydration. I used to have that problem a lot until I learned to work with softer doughs. I think I made those rolls once a long time ago but don't recall having problems.
    Red Apple Guy
    Mon Sep 09, 2013 12:01 pm
    Forum Host
    I read about wetter doughs being more extensible.

    I don't often stretch or roll out dough, so I usually don't have this problem. I've made the 40 minute bun recipe before too, but that didn't involve rolling out the dough.

    Funny, but when I've made croissants, rolling hasn't been an issue, and I would think that it would be.
    PaulO in MA
    Wed Sep 11, 2013 2:57 pm
    Food.com Groupie
    I use the Parker House roll dough for pigs-in-a-blanket. Recipe from breadworld.com.

    I even make the dough easier than the recipe states. It's an easy dough to work with. Just a little rest, and you can start rolling it out.

    http://www.food.com/bb/viewtopic.zsp?t=326562
    Red Apple Guy
    Wed Sep 11, 2013 9:12 pm
    Forum Host
    thanks, I'll give that one a try.
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