Let's Cook

Hello everyone Let's continue the question-answer blitz!

Today in the answers possible causes of the following problems:
Why has the dough become liquid and it is impossible to assemble it?
📍 Why does the workpiece spread out when landing in the oven?
📍 Why is the dough sticky and not kneaded?

❓ Why does the dough become liquid and difficult to make molding?
✔️ You overexposed the dough on fermentation
✔️ You overheated the dough during kneading or fermentation
✔️ You have chosen the wrong flour for the product
✔️ You have taken freshly ground flour in which gluten has not recovered
✔️ You did not take into account the moisture capacity and humidity of the flour itself when you added water

❓ Why does the workpiece spread out when landing in the oven?
✔️ The time has passed on fermentation and / or proofing
✔️ The temperature of fermentation and proofing is too high
✔️ Weak flour for this product and the selected fermentation time
A lot of water was added to the dough initially, without taking into account the humidity and moisture capacity of flour
✔️ Excess of acids in the starter culture, so it was necessary to adjust the fermentation time

❓ Why is the dough sticky and not kneaded?
✔️ Are you in a hurry to draw conclusions before the end of the fermentation and folding profession
✔️ You have underdeveloped gluten
✔️ You have re-kneaded the dough and destroyed the gluten
✔️ The selected dough (often in rich variations) should have such a dough
✔️ If we are talking about rye dough, then it is always sticky

⁉️ Do you want to learn more about the causes of errors, methods of elimination and learn the basics of baking thoroughly so as not to make mistakes in the future?

We plan to launch a free online flash mob in the near future! Languages will be available English, Polish, Russian

Follow the news! :)

DirectionsInstructions Checklist
Step 1
Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Step 2
Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.

Step 3
Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).

Step 4
Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.