Can we save this dough?

#dough #bread #breadbaking #breadmaking #kneading #baking #breadrecipe #bakingtips #foodandtravel #shorts

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[Jazzin]

Okay hear me out-

Make stuffing, or something- you could always bake the bread and then making a really good stuffing out of it, or you could make a desert out of it, like bake the bread then chop it up and make it into like cake pops (bread pops) or something-

Also loved this video and I have no true idea if my ideas will work or not :>

[klarasweeney]

Professional chef here that works with dough every day. A common problem with stand mixers is that they will tear your dough to shreds! All you need to do is let the gluten relax for an hour and give it some strength building folds to build up the gluten network again. If you start to feel resistance from the dough, give it another ten minutes to rest, and continue folding until your dough is soft, smooth, and springy when poked. Hope that helps!

[mustard]

try adding some milk to soften it after it has rested for a significant amount of time
Otherwise, you can make breadcrumbs!

[ajmonnethmonreal]

Here in the Philippines we have a snack called " stick bread." Basically, you make an over-kneaded dough and slice it into small and thin strips, then fry it. You can dip it choco or whatever you like or have it as it is

[orangegarden]

you can bake it as is and use the bread for other things like making deserts and other things.
French toasts
sweet bread pudding
croutons
stuffing of all kinds
savory bread pudding
you could also make your own breadcrumbs with it after you baked it


many opportunities :)

[elizabethgay]

Try using them as southern style dumplings, like chicken and dumplings 😋

[rooneyarmy]

You have to add flour and butter 🧈 then mix a teaspoon yeast with warm water and add it in and knead by hand that should do the trick

[irnyirdina]

You could just let it rest for a bit and do some strength building folds once the gluten has relaxed. It’ll build up structure and will be okay to bake per normal

[carlwithhats]

I don’t know if it’s also overfermented, but as far as I know about bread if you just overknead it what happens is that the gluten strings are no longer aligned and that’s why it has no structure. If you let it rest for a few minutes and try kneading it by hand I’d bet you should be able to reform the dough (as long as it is not overfermented, in that case the yeast/bacteria ate the gluten and it will never hold its shape)

[ahumanyoudontknow]

Make English dumplings. They go in stews and absorb all of the sauce. I'm not 100% sure that they are an English thing but they are what I grew up calling dumplings.

[hannearwenmeister]

Maybe "roll it out" really really thin and make cracker? Sounds like it might work.

[Tarttaken]

Add some more flour, some butter and salt. Check the consistency by pressing the dough, if it springs back stop, if not, continue adding flour and butter and salt.


Hope this helps :) (ps if you add too much flour butter and salt, then just knead it for 1 minute then check)

[bananaq]

When my mom accidentally messes up a batch of bread, she usually just chops it up into cubes and makes it absorb this custard made of milk, eggs, sugar and vanilla extract. You can add stuff like cheese and raisins to it to give it some extra pop. You could steam it or bake it with a water-bath until it gets firm and it's always a hit in parties and special occasions.

[shmegicorn]

Fried dough! Pop it in the fryer, and while it's hot melt some butter on it and sprinkle powdered sugar and cinnamon on it, it's really good with berries too
Always delicious

[Notintime]

Ok trust me! Make a flat bread on stove ( roll the dough out and cook them on either sides on a flat pan) and make a garlic sauce( the one using only garlic and oil, look up the recipe it’s literally the best thing ever) and add some nice Smokey flavoured shredded chicken and raw chopped onion and tomato. And make a roll. Trust me it’s going to be so good YOULL love me

[roboduck]

Fermenting dough can break down gluten. Could do a long ferment into a pizza/focaccia dough or something.

[Lttlefot]

Do Adam Ragusea’s trick for pizza dough (keep in fridge for a week) then make it into a sort of flatbread

[goinawol]

Add vital wheat gluten and water. Increases protein content and gives an extra hit of gluten for it.

Or you could age it 9 days and make a pizza.

[kirsikka]

try letting it rise a little longer before shaping it. You can't really undo the damage of over-worked gluten, but the longer rise can get the dough to relax a little.

[kyrahitt]

Very helpful comments😮 because i had this problem too. More ideas sent my way please. I originally wanted to make french bread or danishes and doughnuts, donuts? You know what i mean lol