FOLDING DOUGH RECIPES
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CHERRY FOLDITUP | ALLRECIPES
Why am I calling this a cherry folditup, and not a cherry galette, its correct culinary name? Because one sounds like something that's easy to make, and one doesn't.
Provided by Chef John
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 2 hours 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the flour mixture and pour in water and vodka, if using. Toss with a fork until flour mixture is moistened, then use your hands to bring dough together into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Roll dough into a large disk about 13 inches wide and 1/8-inch thick. Transfer dough to the prepared baking sheet.
- Pour cherry filling into the middle of the dough, leaving a 3-inch border. Fold the outside edge of the dough over the fruit, making occasional pleats.
- Brush milk over dough; generously sprinkle with sugar. Bake in the preheated oven until crust is golden and the fruit is bubbling, 35 minutes.
Nutrition Facts : Calories 273.8 calories, CarbohydrateContent 38 g, CholesterolContent 30.5 mg, FatContent 12.1 g, FiberContent 3.7 g, ProteinContent 4.2 g, SaturatedFatContent 7.4 g, SodiumContent 205.2 mg, SugarContent 5 g
A STEP-BY-STEP GUIDE TO FOLDING BREAD DOUGH
Apr 03, 2020 · A Step-by-Step Guide to Folding Bread Dough. Pat Dough out on a Floured Board. The Spruce / Cara Cormack. During bulk fermentation (the first rise), your recipe may instruct you to punch down the ... First Fold. Second Fold. Third Fold. How the Folds Should Look.
From thespruceeats.com
From thespruceeats.com
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YOUR GUIDE TO FOLDING BREAD DOUGH | C&H SUGAR
From chsugar.com
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HOW TO STRETCH AND FOLD SOURDOUGH | THE PERFECT LOAF
Dec 23, 2020 · This results in a sort of tube shape in the container. Then, I rotate the bowl 90° and do another stretch and fold. Finally, rotate the bowl 180° and do the last stretch and fold over. You'll now have a neat package folded up in the container. Cover the dough, set a timer, and wait until the next set.
From theperfectloaf.com
From theperfectloaf.com
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FOLDING OVER THE DOUGH TO MAKE A STROMBOLI RECIPE - YOUTUBE
From m.youtube.com
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FOLDING THE DOUGH: VIDEO – WILD YEAST
Jul 07, 2007 · […] your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 […]
From wildyeastblog.com
From wildyeastblog.com
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UNKNEADED SIX-FOLD FRENCH BREAD | KING ARTHUR BAKING
Once you’ve made a shaggy, cohesive dough, run the scraper or spatula down the inside far wall of the bowl, bring the dough up from the bottom of the bowl, and fold it over on top of itself. Quickly repeat 20 to 25 times, rotating the bowl with each stroke so you’re always working on a different portion of the dough.
From kingarthurbaking.com
From kingarthurbaking.com
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LAMINATED DOUGH | KING ARTHUR BAKING
Jul 29, 2014 · Take the rectangle of butter (55°F, right?) and lay it on the bottom half of the dough, peeling the parchment paper off, and making sure that no butter is hanging over the edge of the dough. Fold the top of the dough down over the butter, and pinch the edges shut. Voilà: dough – butter – dough.
From kingarthurbaking.com
From kingarthurbaking.com
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WHY SOME BREAD DOUGHS ARE FOLDED | COOK'S ILLUSTRATED
For our baguettes, we fold the dough instead of kneading, but other breads might knead the dough after mixing and fold fewer times. HOW TO FOLD: Using your fingertips, grab the edge of the dough and gently lift and fold it toward the middle. Turn the bowl and repeat, making folds as directed in recipe.
From cooksillustrated.com
From cooksillustrated.com
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YOUR GUIDE TO FOLDING BREAD DOUGH | C&H SUGAR
Folding dough achieves the same function of removing the air bubbles, but it also allows your bread to rise higher and creates a looser crumb once it’s baked. These desirable qualities are found in artisan bread like baguettes or dinner rolls.
From chsugar.com
From chsugar.com
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HOW TO STRETCH AND FOLD SOURDOUGH - THE CLEVER CARROT
May 23, 2020 · Stretch and fold again. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Tip: When you do the first fold, the dough will feel loose and elastic. As you continue, the dough will start to tighten up, usually around the 3rd or 4th fold. After about 2-4 sets, the dough will go from flat and dense to plump and ...
From theclevercarrot.com
From theclevercarrot.com
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MAKE A LOTTA DOUGH! TRY OUR HELPFUL HACKS FOR CREATING AND ...
Oct 26, 2021 · Roll out dough to a square, (butter block should also be a square) and roll out the dough to almost twice the size of the butter. Place the butter on top of the dough at a diagonal and you are going to encase the butter with the dough. Like an envelope. Begin first fold, where you roll out the dough into a rectangular shape, 1/4’ thickness.
From soyummy.com
From soyummy.com
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HOW TO MAKE PAUL HOLLYWOOD'S SOURDOUGH USING THE FOLD ...
Keep turning the bowl, folding the sides of the dough into the middle until mixed; do this for about 30 seconds. Rest the dough again for 10 minutes. Fold the dough in the bowl again. If the dough sticks to your hand, dampen your hand. Rest the dough for 10 minutes. Repeat the folding and resting 8 times.
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
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OTHER DOUGH RECIPES | IT'LL BE PIZZA
Cut dough into 2 pieces, roll into 2-6” rectangles. Leaving a 1” border. Top dough with your choice of fillings–should be cold. Brush 1” border with water; fold dough over to 1 side pressing dough edges together, crimping, and folding over for tight seal. Cut a vent slice into calzone as it goes into oven. Bake at 375°, 15 to 18 minutes.
From itllbe.com
From itllbe.com
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LAMINATED DOUGH — THE CULINARY PRO
A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry. Croissant and Danish pastries, typically served for breakfast, are examples of laminated yeast doughs, while puff pastry, also known as pâte feuilletée or mille feuille (meaning one thousand layers), is an unleavened type.
From theculinarypro.com
From theculinarypro.com
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HOMEMADE PUFF PASTRY - JOSHUA WEISSMAN
10:00am - Make dough and butter block and refrigerate. 10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done) 11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds).
From joshuaweissman.com
From joshuaweissman.com
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BAKING SCHOOL - HOW TO MAKE CLASSIC PUFF PASTRY - BAKING ...
Feb 18, 2021 · Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the butter. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together.
From baking-sense.com
From baking-sense.com
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WHY STRETCH AND FOLD VS TRADITIONAL KNEADING OF BREAD DOUGH?
A dough scraper is used to gather and fold the dough which is laid over on itself instead of being pressed. The result is the same as normal kneading but only the fingertips come in contact with the dough. After just a few turns the gluten sheets will align and the dough will still be tender but much less sticky.
From cooking.stackexchange.com
From cooking.stackexchange.com
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HOMEMADE OVERNIGHT BREAD - ALL THINGS BREAD
Jul 16, 2020 · Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours. Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.
From allthingsbread.com
From allthingsbread.com
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HOW TO MAKE PUFF PASTRY DOUGH FROM SCRATCH | ALLRECIPES
If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
From allrecipes.com
From allrecipes.com
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HANDMADE PUFF PASTRY (ROUGH PUFF METHOD) - SALLY'S BAKING ...
Jul 01, 2021 · Roll & Fold: Take the dough out of the refrigerator to begin the “rolling and folding” process. If the dough chilled for longer than about 3 hours, it’s likely very stiff so let it rest for about 5 minutes before you begin rolling. Lightly flour a work surface. The dough gets sticky, so make sure you have more flour nearby as you roll and ...
From sallysbakingaddiction.com
From sallysbakingaddiction.com
RUSSIAN PELMENI RECIPE WITH PHOTOS | POPSUGAR FOOD
Jan 13, 2022 · With any leftover dough, make some hand-folded pelmeni so there's no waste. To do so, roll out the dough and use a glass or circular cookie cutter to make a circle.
From popsugar.com
From popsugar.com
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