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The baker at my local shop showed me how to fix dry dough with just water
I was at a little bakery in Austin last month, watching the owner work her morning prep. She took a batch of dough that looked super crumbly and dry, and instead of tossing it she just wet her hands and kneaded it for a minute. No extra flour, no oil, just a little moisture from her palms. That trick saved me from throwing out three batches of cinnamon rolls since then. Has anyone else gotten a weirdly simple fix from watching a pro work?
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diana_king14d ago
What if adding that moisture from her palms actually made the dough too sticky and ruined the final texture for a batch of croissants? I've seen bakers screw up a good dough by overcorrecting with water when a little more patience with the mixing would've fixed it.
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