Two Ingredient Dough Baguette Recipe (2024)

FAQs

Why is my 2 ingredient dough so sticky? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

It just won't be Weight Watcher friendly. Can 2-Ingredient Pizza Dough be frozen? Yes! I like to assemble the pizza and place it in the freezer.

Oil does as well and is better suited for keeping the dough from sticking to a bowl or rising container than water is. Water is more readily absorbed. Paul Hollywood shows how using oil instead of flour to knead bread, which helps keep the texture of the dough consistent.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.

In most recipes, yogurt is added for the same reason any dairy product is added, to tenderize the dough and to add flavor.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

Recipes Using Self-Rising Flour

This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

What is a substitute for self-rising flour? ›

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

After the first rise, you would normally knead the dough again. However, if you find your dough is too sticky at this point, do not knead it again. Instead, gently press and deflate the dough. You can also use a light coating of flour on your hands and working surface to press and stretch the dough.

These two words have basically the same meaning (able or likely to stick), but "tacky" is weaker - it means "only slightly sticky".

In the end, I find little difference if the dough is proofed in the refrigerator between 10 to 16 hours or so. However, if you find a dough that's sticky, slack, and spreads excessively when baking, it has likely overproofed and needs a reduction in the total fermentation time.