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i want my burger patty 'juicy' like the youtubers. when they squeeze it before eating it, juices flow out, that are clear ... when do i kill the stove then (and remove patty from pan)? so far waht i do is i do a little cut in the middle to see if it's done. if it's clear i would kill...

i'ts a good link, but, for the second proof (before oven bake), how much should we let it rise? so it's 25% bigger, 50% bigger, or even doubled? for soft and fluffy

thanks for tips but yeah, it's unclear to us. why and how far is best for the second rise, for ultimate fluffy. same take the second rise quite high, others just some

well, to my thinking, if i let it rise as much as possible, but so it doesn't collapse in oven later, then will turn out fluffiest. but we don't know. perhaps it's more a matter of proper kneading and gluten development so it's stretchy, and therefore rises higher. don't know. maybe too, if...

Hi I want soft and fluffy baking products, e.g. donuts, nutella brioche, other bread. how long to we proof the second time and why?? made nutella brioche a few times before. the instructions say to proof a second time for a shorter time e.g.20 min from memory. i'm unclear on why some lengths...

My dilemma: I do some proofing (most of it ) night before, then put in fridge. it proofs a little more but far slower. wake up and it's proofed enough, and I want to start rolling it out and baking. but it takes 2 hours? for the dough to get to room temp. ie i take it out of fridge in morning...

pizza dough NOT soft and fluffy?? then what?

8 mins ... that's what i'm thinking ... much less than 13 min

dough should be smooth looking (not mixed otherwise)

not much kneading in that one. i timed my kneading. low speed. 12-13.5 minutes, hopefully not 14. i got carried away a little. but i think this is too much. it's 'braided' so not best for soft and fluffy

i desire soft and fluffy pizza bread/ brioche/ oven dough donuts soft and fluffy ... i made alex french guy nutella brioche. kneaded in mixer slow speed probably a bit too long - 13 mins. but this isn't ideal test for fluffiness as dough is braided

interesting. not much kneading here

there certainly are a few questions to answer here. but i'll keep it simple and just keep trying/observing. but as poster said, to find instructor is good idea

Thank you all! Had a terrible lower back injury, and only recently started to cook again. That was certainly unexpected! Thanks for all the tips. Going to do a Nutella brioche by Alex french cooking guy on youtube. i don't get gluten development, but i'll just keep trying and observing...

will get back to this thread a bit later . dealing with a new back injury ...

also, want to thank everyone for helping me

I'm still reflecting on people's posts. will do that more first, b4 i reply. but, for now, regarding resting the dough, so that it can roll out easier, is this a necessary step? or can you not wait and just force it to roll out? I ask because i have a hunch that if you don't get the dough...

Hi, request help/tips... As simple as it is, i don't know when my dough (bread dough) is properly kneaded (using yeast,making flat bread for practice)... I tried the window pain test, but even if i over-knead the dough, i still can form a window pane it seems and i've discovered that if I allow...