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About dough swelling and using ice water
Question 1: I put the dough in the refrigerator at 3C for 24 hours and it swelled like this. Is this normal? What is the solution?
Question 2: Is it permissible to use ice water with half the amount of milk? It becomes 375 milk + 375 ice water.
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5 Replies
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Level:
Scoolinary Team
Hi Saif Alamery.
Welcome to the Scoolinary community! Thank you for your question.
I see that you’ve started some courses on pastry, bakery, donuts, and cronuts.
Could you please let me know which course or recipe this dough you’re preparing belongs to? That way, I can review the material (recipe book/video) and provide you with an answer.
Best regards.
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This recipe
chef antonio
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Level:
Scoolinary Team
Hi Saif.
Welcome to the Scoolinary community! Thanks for your question.
Great! Thanks for letting me know which recipe you were referring to. Here are the answers to your questions:
1. I put the dough in the refrigerator at 3°C for 24 hours, and it puffed up like this. Is this normal? What’s the solution?
Yes, it’s normal for the dough to puff up slightly in the fridge because the yeast continues fermenting, albeit at a slower rate. However, if it rose too much, it could be due to:
-Your refrigerator temperature might be a bit too high. If it’s closer to 4°C, fermentation remains active. Make sure your fridge is actually at 3°C or even slightly lower.
-The dough wasn’t degassed before refrigeration. After the initial 30-minute rest, you could fold or gently press the dough before chilling it to better control its development.
Solution: If the dough is too puffy, you can gently degas it before laminating.
2. Can I use ice water for half of the milk quantity? That would be 375 g of milk + 375 g of ice water.
Yes, it’s possible to replace part of the milk with ice water, but there are a few factors to consider:
-Milk provides fat and proteins, which contribute to the dough’s elasticity and softness. Reducing the milk by half might result in a slightly less rich dough with a slightly different structure.
-Ice water will help control the dough temperature, which is beneficial if you’re working in a warm environment or if your mixer generates a lot of heat during kneading.
-You might need to adjust hydration. Milk contains solids (proteins and sugars) that affect liquid absorption. If you replace it with water, the dough might feel more hydrated, so you may need to slightly reduce the total liquid amount or adjust the kneading process.
If you decide to try this modification, check the dough’s texture after the first knead. If it feels too loose or less elastic, you could add a small amount of extra butter (10-20 g) to compensate for the lost fat from the milk.
I hope this information helps, and I’d love to see your results later on!
Best regards.
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Level:
Scoolinary Team
Hey there Chef Saif!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
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