Use moistened (but not sopping wet) hands to smooth out surface texture. If your dough is too dry to create a smooth ball of dough: Remember to preheat your oven to 500F and place your dutch oven inside about 45 minutes before you want to start baking. Form it into a ball and place it on a square of parchment paper, then let it return to room temperature for 1-2 hours before baking. Refrigerate it for 1-2 hours, or until it’s moldable. Other possible reason for variation are the fat content of the yogurt, the warmth of the room or porch, and the amount of time the dough rises.įortunately whatever the cause, all the dough forms can create a delicious, crusty loaf of bread. Some of that may be due to differences in the amount of liquid in one egg versus another, but I’ve found that even when measuring the actual volume of the egg there is some variance. Sometimes the dough turns out wet, and sometimes it’s on the dry side. I have made this bread many times using the exact same recipe. My dough is too wet or too dry – how do I fix it? I’ve also included answers to some of the top frequently asked questions I’ve received about other gluten-free baking recipes. | Calories: 4171 kcal | Carbohydrates: 837 g | Protein: 71 g | Fat: 68 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 703 mg | Sodium: 9742 mg | Potassium: 1791 mg | Fiber: 36 g | Sugar: 33 g | Vitamin A: 1314 IU | Vitamin C: 2 mg | Calcium: 611 mg | Iron: 16 mg Troubleshooting & Frequently Asked QuestionsĪfter making this recipe countless times in an effort to make it as fail-proof as possible, I’ve put together some troubleshooting tips that have helped me “rescue” a batch that is too sticky, dry, etc.
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