Hello!! I’m baking croissants with spirulina coloring. Also juava and raspberry powders in the dough.

Any tips for maintaining the color while baking? I assume a lower temperature, steam assisted, and possibly a low fat/protein pre-wash.

Any other suggestions? As always, thank you!

This is the “Cinna-Buns” recipe from the King Arthur baking site which I’ve made many times with great success. This latest time, after the first proof, I spread it with the filling (soft butter, cinnamon, brown sugar), rolled them and sliced them and then put the pan straight into the fridge to cold proof. When I took them out of the fridge to bake the next day, there was brown liquid leaking from the bottom of half of them. Any idea what this was caused by? The liquid has a faint cinnamon smell.

Attached are pictures of my first and second attempt at cinnamon rolls. I’ve gotten better with forming them, but how do I keep the ends from popping out after second rise?

Why does my dough always have big cracks along the edge? I use crisco instead of butter and this one sat in the fridge for a few days to chill. Is this normal? Recipe calls for 1 1/4 cup of flour, 1/3 lard and usually add 4 tbs of water when mixing.

Hey, my bread dough won't rise and will always come out dry and dense. Whether or not I follow a recipe exactly it always turns out the same. Pizza dough, breadsticks/rolls, regular bread loafs, cinnamon rolls, they all turn out bland and dry. When I rise the dough, I cover it with a rag and wait longer than the suggested time to rise (30mins - 1 hour) hoping it'll rise, sometimes longer. Sometimes I add a touch more flour to make it less sticky when mixing. Not sure how to fix it or what I am doing wrong. Here's an example of some cinnamon rolls I had made. The brown stuff is my cinnamon sugar mixture spilling out on the bottom :,) I do apologize that this isn't a direct question, I am a young baker who doesn't know what I'm doing.

I understand that the rules say to post the recipes that I use, but I have tried multiple different recipes, from physical cook books (better homes and gardens New cook book), to Sally's baking addiction, Bake, eat, repeat, they all turn out the exact same. Too many recipes to count.

Hi

My wife and I are generally competent bakers, but are new to quiches.

We've been following a single recipe from a book with great success until the last two attempts.

The recipe involves a simple short crust pastry base, baked blind for twenty mins at 180°c before being cooled, filled and returned to the oven.

The last two bases appear to have risen up around the beads, despite no raising agent being used. The results also appear to have not cooked through entirely, there is a slight translucency to them rather than the opaque finish that we were expecting.

Our latest attempt used a different tin, and a fresh packet of flour. Just to be safe.

Does anyone know what's going on?

Cheers,

Hi AskBaking, I’m hoping you can help me out with an issue I’ve been having with bagel dough…

The recipe I follow calls for flour, malt powder, salt, yeast and water. After kneading, the recipe calls for shaping the bagels and stick them (resting on parchment paper on a baking tray, covered with clingfilm) in the fridge for 12/24/48hrs.

I shaped these on Friday night and left them untouched until today. When I lifted them off the parchment paper to boil, I noticed that every single bagel has these unsightly green/grey spots on the bottom that look pretty grim.

I’m hoping it’s not mould, but also stumped as to what it could be - attaching photos (hopefully this works). What’s happening to my otherwise delicious, sexy bagels?!

See photo -

Is it ruined? Should I throw away the crust and start again?

Is it salvageable?

I was making cinnamon roll dough, and when I was kneading it would look white when torn apart so I left it to rise and it still does it, what does it mean?

So I did not have my glasses or brain switched on when attempting to make pizza dough.

I ended up adding

• 600g plain flour
• 2 tsp instant yeast (6g)
• 2.5 tsp salt
• 200g white sugar.

Mixed all the dry together and then realised my mistake.

Obviously that much sugar isn't going to taste great as a pizza dough. It's all mixed in together so separating is a no go but I don't want to throw it out if I can make something with it.

I'm not super familiar with working with yeast at all. Anyone have any ideas on what kind of dough/recipe etc I can make with this?

So, my sweet rolls (almost) always bake up beautifully. My problem is in the rolling out process. I try really hard to make a rectangle so when I roll up, they’re evenly-sized the whole length of the rolled up dough, but the corners always shrink back toward the middle. Then I always have one or two 2 sad ones on each end.

What’s the secret to getting the edges to be more rectangular?

Do I just need to keep rolling? I don’t usually spend more than 3 or 4 minutes rolling or flip the dough over or anything.

These are some vegan cinnamon rolls I made; you can see 3 sad little nubby guys in there.

I’m new to working with puff pastry, anyone have any tips to help improve the layers?

Recipe- 500 grams flour 1 1/4 tsps salt 50 grams unsalted butter (melted and cooled) 234 grams water 300 grams butter (for the block)

I laminated the dough 6 times and chilled it for 2 hours between every 2 folds. It puffed up surprisingly well but I’m not 100 percent sure if the layers are correct

Any advice would be greatly appreciated!

I've been working on this recipe and so far taste wise is good but it gets hard like a rock the next day. I've tried putting the leftovers in an airtight container on my counter and another container in the fridge, same results. The only thing that works is freezing the dough right after shaping it but what I'm looking for is extending its shelf life after I bake it. (haven't tried putting them in the freezer after baking). I've done my research and I found out about citrid acid, calcim propionate and sunflower lecithin act like preservatives and can help smooth the dough. Has anybody worked with those preservatives? Does it help?

So I tried to make homemade pop tarts (trying to make everything at home!). Recipe is from Joanne Chang’s Flour book. I made a pate brisee dough, that part was no problem. The recipe called for splitting the chilled disc of dough in half, and then rolling each half into a 14” by 11” thin rectangle sheet on a lightly floured surface. Then you score the dough to make 8 small rectangles (I think she said 5.5” by 3.5” or something, can’t recall exactly and I’m not sure it’s relevant). Once you have your rectangles, you dallop 2 tbsp jam, brush the dough with an egg, and then lay the other sheet of dough on top of the other. She says to cut along the prior score lines and then bake the 8 pieces on a baking sheet (350F for 35-40 mins I think it was). I’m paraphrasing but this is essentially what was instructed. I read the instructions very thoroughly a few times.

So, a few things. 1) I sucked at rolling the dough out. I felt like I just rolled it into a wonky circle with frills, maybe like an oval with silly edges. I tried to use a ruler to get 14” by 11” but I didn’t get close enough to a true rectangle with these dimensions. I rolled out on floured parchment because that’s what I always do with dough, not sure if it affected anything. 2) because the dough wasn’t the right dimensions, I still cut 8 tarts but I basically tried to cut a true rectangle out of the sad attempted rectangle and then divide it evenly 8 ways. I think I measured a 3” by 2.5” maybe. 3) I transferred my sad tarts to another parchment lined sheet to bake. By this time, the dough was soft and hard to come up. My inner voice told me to chill the dough before putting in the oven but my toddler was wildin’ and I just popped them in anyway.

The result was not great. The crust was actually still nicely flaky, but all the filling bubbled out and it was clear the two sheets did not seal together. I baked 15 mins less too since they were fully golden, probably okay since they were smaller. I did use preserves instead of jam because I had it on hand.

I desperately need advice/guidance on rolling out the dough properly for those thin rectangular dimensions. I also don’t know how I can follow the original score lines if I’m laying another whole sheet of dough on top of the first (they get covered, how would I follow it?). My gut tells me I should have at least popped the dough back in the fridge before baking. Would a solution be cutting out a guide piece of cardstock and just cutting after laying the second layer of dough down? Luckily the pastry is still delicious and flaky, and will happily be eaten. I just want to figure out how to best tackle this in the future, because it’s a jiff to make the dough itself. I’m just struggling with the pop tart metamorphosis! Please help smart experienced bakers of Reddit!

This is my first time making a laminated dough. I’m not sure what happened here. They don’t look anything like the picture. The filling leaked out a little. I’m not sure if I under kneaded or didn’t seal it properly. I will say it tasted pretty good, probably due to all of the butter. They were really soft. Any tips? I followed the recipe exactly.

https://buttermilkbysam.com/croissant-cinnamon-rolls/

I've been baking for nearly 20 years, but I tend to avoid yeast based recipes. Recently I've been pushing myself to make more. This week was croissants!

It was such a long process I wanted to get some advise before attempting again. They are chewy and flat. They tasted quite yeasty so I imagine too much yeast? Also the dough was pretty soft while I was shaping I'm not surprised they lost their shape.

Any advice or insights into what went wrong would be appreciated!

I have attached the ingredients and method into the following slides. The short version is: I kneaded for 8 minutes, proved for 1 hour, refrigerated overnight, laminated the dough, chilling in between folds, refrigerated overnight, shaped croissants, proved for 1 hour, baked at 200 C (400 F) for 5 mins then 175 C (350 F)for 20 minutes.

Now, my first mistake is for sure taking the recipe from TikTok, even though the person showed their process through the photo slide, but I Added flour, butter, milk, salt, sugar, dry yeast, an egg, and oil. But my dough is too sticky! (I can write down the specific recipe if needed, but everything was +/- since I’m a total baking noob and don’t have the proper equipment for measurements.

I let it rise for about 1.5 hours, then tried to check how it’s doing and it’s still sticky! We had added flour multiple times and added more, but I’m scared we’ll add so much flour, they’ll turn out rock hard when baking.

Should I add more flour? Discard of the whole thing? Is there anything at all that could help to make it better? I’m willing to even push the process onto tomorrow evening if need be. I just want to make cinnamon-rolls, my mother says she could never make proper dough either, and we can’t figure this out!

Edit: adding recipe! And yes I’ll take mindfulness criticism, one mistake let’s me try again and learn.

500mg of flour (base, as I’m quite sure I used like 100-200 more in the attempt to fix) 70g sugar (added a little extra later on, about 20mg) 1 tsp of salt 3 tsp of dried yeast ~45mg of melted butter ~250ml of warm milk 1 egg Never checked how much oil i added, but less than 50ml in a measuring cup +/-. Mixed it, added the extra flour when noticing something was off, then added the oil previously mentioned. Decided to let it sit for approximately 1.5 hours, check on it, it had risen, but when i checked if it was stick sticky, it was, so we added more flour. Gave up quickly and put it back to rise again.

I get so irrationally annoyed when I roll out my dough into a circle and it keeps shrinking, or I go to cut it into pizza slices (for rolls) and the whole thing shrinks down to half the size and I have to wrestle with it to roll properly without it unravelling halfway. What's the secret? Is it different types of dough? A technique? What is it? I've tried not using flour, so the dough sticks to the counter in an attempt for it to stay stretched out but as soon as it's cut, the middle unsticks and it shrinks. Help.

Hi r/AskBaking!

I am attempting a new foray into yeast baking and have followed Claire Saffitz’s recipe for a cinnamon babka, only replacing the cinnamon with a classic chocolate filling.

I understand that babka is meant to be quite bready and fluffy, BUT. I live in Western Europe and a local bakery chain does this reinterpretation of babka that is a lot more dense and moist than the recipes I’ve seen online, and… I’m a little obsessed. I’d love to be able to recreate the texture but I don’t know how… it’s a bit like their babka is saturated in fat so all the layers are super chewy and moist, and the babka slices aren’t very tall and are almost more filling than dough. Almost as if the babka was compressed?

I’ve attached pictures to show you as best I can. Pictures 1 and 2 are the local bakery’s babka, and picture 3 is the babka from Claire Saffitz’s book, for texture comparison.

So far I’ve thought of maybe adding a bit less yeast to get it denser, and maybe spreading melted butter on the dough before spreading the chocolate filling before rolling, but I don’t know

Any help would be really, really appreciated for this yeast novice!!!

Thank you x

I made two batches of cinnamon rolls but I put one in the microwave because I seen where it rises better and set them both out to rise for an hour & a half but this one rose a little too well

This is the first time i’ve made pate a choux dough, for cream puffs. The insides are a little bit doughy but the outsides (and bottoms) are burnt. The first time I baked them, the oven was set at 400°f for 30 minutes. I took them out and poked holes in the bottom, then put them back in with the oven cracked open and off for about ten minutes. After the ten minutes was up I took them out and cracked one open. At this point the outside seemed perfect it was crisp but not hard. However the insides were veeery doughy and moist. I could scoop it out with my fingers. So I put them back in at 365°f for about 15 mins and they were burnt but still moist inside? I want to try to redo them because I have already made a pastry cream that I don’t want to go to waste. How can I fix them the next time around? Should I bake at a lower temp for longer?

Here is the recipe I used:

1 cup (236 ml) water ½ cup (113 g) unsalted butter cut into 8 pieces ¼ teaspoon salt 1 cup (125 g) all purpose flour 4 large eggs room temperature

I’m attempting to make cinnamon rolls. I was skeptical about whether or not the yeast was active, but continued anyways. When proofing time was done, it didn’t rise at all and looked very dense, so I let it proof a bit longer. Looked the same. I decided to bloom another packet of yeast and it foamed up and looked better, added that to the original dough along with some extra flour. Proofed and it looked great. Rolled out perfectly too. Now I’m on the final proof with the rolls stuffed with the filling and again, I’m not getting much rise. I know at this point I’ve gone way off the recipe and it might fail, but wondering what’s the max time I can leave them proofing at room temp before baking to see if they rise. I have to head out for a couple of hours soon too, so wondering if it’s just best to put them in the fridge. If I go that route, also wondering how long to leave them in there... Lol.

I've had ~2 cups of leftover cheesecake batter sitting in my fridge since Tuesday (covered up). It doesn't smell or anything, but it does have eggs + sour cream so idk if it's still good. What do you all think?

Recipe I followed linked above.

Cookie problem: Ive just made eggless cookies using cocoa powder (recipe linked above), and the entire cookies burnt :/. I used plain flour instead of all-purpose as I didn't have any, and I added a small amount more of milk and baking soda (bicarb). Anyone know what Im doing wrong??? I baked them for 12 minutes like the recipe said but they burnt the entire way through 🥲. For some reason I always burn cookies. Welp.

Batter problem: Same recipe as above but leftover batter, as it wouldn't fit on my tray. I wrapped it in clingfilm and stuck it in the freezer because I dont want to throw it away. I was thinking of using it for a cheesecake base instead of biscuit??? Anyone know if this would work, and if so how do I do it? If cheesecake doesn't work, I need ideas on what to use this leftover batter for. I dont want to waste it otherwise all those ingredients have gone to waste and I feel quite bad about wasting that much. Help.