Over-kneading the dough will develop too much gluten. However, in some recipes there are eggs, and indeed, they are used in some Polish households. How do you prevent pastry from shrinking when cooked? Pastry dough becomes crumbly mainly when it is too dry. https://thetakeout.com/recipe-how-to-make-pierogi-at-home-1833722486 Be very cautious about this step. There are 3 main times that the pie crust needs to rest: Remove from boiling water with a large slotted spoon and place in a serving dish. If you find that your pizza dough seems tooelastic and it’s snapping back and shrinking even when you stretch it out, itmight be because the dough is too cool. I learned to make perogis with a standard egg dough - egg, flour, water, and oil. Answered on 19th August 2011. After being worked, dough needs to rest fully (in a cold environment) to relax any elasticity that has been developed. This is another way to counter gluten development. Your dough probably stretches back because the flour has a value of p/l≈1.I wrote this answer for another question on Pizza specific flours should have a value of p/l≈0.5.. A number of factors can affect the texture of your dough. If you consider that the dough makes up the entire foundation of the pizza, you can understand why one that's stretched too thin can be problematic. A great blessing to the bread baker, they’re frequently a curse for the pastry maker. Anyway a blend with a stronger flour would probably help more. Then when you transfer it into the plate lift up all the sides and lit it gently fall it. Problem one: My dough isn’t rising. It is perfectly normal for yeast breads to shrink a bit after they come out of the oven. Therefore, the more water you add, the more shrinkage that will occur. Get your pastry cold (really cold) This flattening can happen in various stages of your bread-making process. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. Shortcrust pastry (pie crust) shrinks when baked as the glutens in the flour tend to contract in the heat of the oven. Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. I'd roll it out and it would bunch up or shrink back about 25% of what I'd gained. The filling is dry curd cottage cheese, salt, and eggs. My freaky lil dough ball from a recent batch… not perfect, but still delicious! In order to withstand the average weight of sauce, cheese, and additional toppings, your pizza dough … 4. The softened butter would melt quickly and relatively evenly. Gluten produces elasticity in dough which is amazing for pizza crust, but not so much for apple pie. This creates gluten which forms into a stretchy, elastic network of strands. Reduce the protein in your flour as this forms gluten. Oil a second bowl, drop your dough in, cover, and let sit at room temperature for 6-18 hours (or in the fridge for a few days). If … Some recipes say 30 minutes, but the longer you can let it rest, the better. That’s from reader Paul. It happened to my savoury shortcrust and my sweet shortcrust pastry. The longer you give it … Imagine you were going to put a stick of frozen butter in the oven beside a stick of softened butter. Remove the weights and paper for the last few minutes of baking to allow the base of the crust to dry out properly. The recipe you are using is a 70% hydration formula which should be fine for pizza dough. Built by Embark. The dough should be soft and pliable and shouldn’t shrink back when you press it. The reason why pizza dough is stretchy and elastic is because itcontains a protein called gluten. It’s pretty clear what would happen. 4. The gluten in cold dough becomes tighter due to the lower temperatureand this causes it to shrink when stretched out or snap back into place. You want this shape to establish quickly so baking in a hot oven will help encourage this. When I dump the mix on the workspace, there are plenty of dried crumbs; so I don't think I am over mixing.As soon as I start to knead Help me please. However, once overworked dough is subjected to heat, it recoils quickly, pulling away from the sides of the pan and shrinking (and overly tough). Shortcrust pastry (pie crust) shrinks when baked as the glutens in the flour tend to contract in the heat of the oven. Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes. Next, use the middle three fingers on each of your hands to press the dough out from the center, widening that flat disc into a large circle about 6 inches across and about 1/2 inch thick. You know that part of the pastry recipe that indicates to “add additional water if needed to bring the pastry together”? Rubber dough. Ensure your dough doesn’t stick while rolling it out. You should be fine using a regular homemade pasta dough. Learn how to weave a lattice pie-crust here. Mishandling the dough; To know the reason as to why this happens you need first to know when this happens. Shape, top, and bake! When the dough is having problems with the gluten, it will keep trying to rise upward. I think you are over working the dough. Roll the dough to about 3″ wider than your pie plate. Shape, top, and bake! Actually it's scary how much my dough improved with so little additive. If not, drizzle in more 1 tablespoon at a time. 3. 2. Learn to stretch by hand for more control. When making your dough, the flour mixes with the water for a chemical reaction. If you are baking the pastry case "blind" (without a filling) then line it with greaseproof paper or parchment paper and fill it with baking beans, pie weights or rice as these will tend to support the edges of the pie crust and reduce shrinking. Updated October 7, 2015. I know that you have a lot of dough to make but we just quadruple our recipe and get the person with the strongest hands to mix it up. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked. This can be fixed in the following ways: Proofing the dough for longer as gluten relaxes over time. Add water sparingly Probably the main reason that pie crusts shrink is because the dough is not given adequate time to “rest”. Water evaporates during baking, and this evaporation causes shrinkage. You can feel it building up as you knead, as you disperse the water throughout the flour. Since pie dough is usually a glutinous dough, it needs time to rest or it shrinks to a smaller size. I refrigerated it again after rolling it out and putting it in the pie tin but it still shrank when cooked. The second batch. By Kristen Eppich In order for a pastry to keep its shape, it needs structure. If so, it’s done. Sara Eck December 1, 2019 @ 1:40 pm Reply. Then we boil them in water for about 10 minutes to cook. A great blessing to the bread baker, they’re frequently a curse for the pastry maker. Place the dough balls in plastic dough boxes and wipe the top of the dough balls with salad oil. 3. I’m still on the hunt for THE perfect perogy dough recipe, but overall, I usually pick ones that involve sour cream because I love what that flavour does for the dough. Scale and ball the dough immediately after mixing. The technique (secret ingredient: cornstarch and water) keeps the dough hydrated throughout the process. In my opinion, stretching the dough to make it fit in the plate is the biggest offender for causing a crust to shrink! Why do pie crusts shrink? To shape them we use a nifty hand tart cutter that I can't find online anywhere. Resting the dough after mixing is a good idea but it is more important to rest and chill the dough after rolling and before baking, as rolling out the dough will again tend to toughen the glutens and resting after rolling will gibe them a chance to relax slightly. Do not stretch the dough to get it to fit! If you can't get a flour with p/l≈0.5, you can try reducing the dough's strengh by: Leting it rest a long time. Properly mixed pastry will lubricate the flour with the butter, and a minimal amount of water should be needed to hold it together. Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. There are 3 main times that the pie crust needs to rest: To see why bread dough might collapse, you need to understand what makes it rise in the first place. If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to … A cold rise slows down the process of yeast growth, allowing the yeast … Baking at a high heat develops a crust on the outer edges of the pastry, establishing the shape it will maintain while it bakes. Water evaporates during baking, and this evaporation causes shrinkage. Hi, can you tell me why my dough does not roll . Whilst you cannot get away from some gluten formation when making shortcrust pastry, liquid and kneading will tend to strengthen the glutens in the dough and you can to some extent control these. At my grandparents’ legendary Sunday lunches, the star attraction were the oven-warmed casserole Turn the dough clumps out on to a worktop and bring them together gently to form a smooth dough (try to avoid kneading the dough). Press the dough down into a large flat disc using the palm of your hand. © Copyright 2021 St. Joseph Communications. Resting for 2, 4 or 6 hours doesn't sound strange to me. Your dough probably stretches back because the flour has a value of p/l≈1. Now my mothers dough is sort of thin and tough vs. Mrs. T's and what others I've had which tend to be thicker, tender/soft and heavier. I only started frying them when I moved out on my own and started buying frozen pierogi. Leting it rest a long time. Shrinkage is almost universally the result of the dough being too warm or too tough. I wanted less dough to filling ratio but trying to roll out the dough thin was a joke. Copyright © 2021 Nigella Lawson. Bring dough to room temperature as gluten is tighter when cold. There’s nothing worse than making pastry from scratch only to have it shrink once it’s baked. The truth is that the addition of whole eggs (or just yolks) to the pierogi dough makes it more rigid when cooked. Log in or register to post comments; ehanner. Using good-quality butter (which has a lower percentage of water) will also help. Much like my favourite pizza dough, the cold rise of any yeasted dough lends characteristic flavour and texture to the doughnut, which a “warm place rise” simply cannot replicate. Cross-stack the dough boxes in the cooler for at least two hours before down-stacking the boxes. This resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked. Thebest way to fix this issue is to ma… One of Poland's most popular foods, probably because of its versatility, each "little pie" is hearty and pleasantly chewy. The frozen butter would melt on the exposed edges first and then gradually melt unevenly at a slower pace. If using a food processor try not to process the dough into a ball as this will tend to toughen the glutens. Mar 1 2011 - 6:35am. Bake at high heat However, in some recipes there are eggs, and indeed, they are used in some Polish households. Dough is breaking apart. I wrote this answer for another question on Pizza specific flours should have a value of p/l≈0.5. Let your dough rest for at least one hour before baking Why? It’s an often-asked question and one you can’t talk about enough, in my opinion. If you can't get a flour with p/l≈0.5, you can try reducing the dough's strengh by:. Why do pie crusts shrink? If you are baking something like a filled pie that requires longer, reduce the heat and continue baking according to recipe directions. The one word answer to the question is: gluten. When the bread cools, the steam disappears, and depending upon the stability of the dough, the bread will shrink … Gluten is a catch-all word for the various proteins found in flour. Well, it’s not actually quite so simple as there are a wide variety of reasons why the dough became dry in the first place. The rustic, hearty food of Poland — particularly Pierogi — a big part of the appeal of places like Kraków and Zakopane for us, and for me, eating the food is also something of a nostalgia trip, thanks to my Russian heritage. Gluten is a catch-all word for the various proteins found in flour. Oil a second bowl, drop your dough in, cover, and let sit at room temperature for 6-18 hours (or in the fridge for a few days). Chilling or even better, freezing your pastry dough provides some stability to its shape in the early stages of cooking while a crust is formed. Don’t over work your dough This sometimes becomes a problem if you make your dough in a food processor. This can also happen when the gluten inside the pizza dough is cold. The result is an elastic, stretchable dough that traps gas bubbles. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. Your dough could be rolled too thin, or it might need more liquid. Here's a basic pierogi dough that we use in Potato Pierogi and Sweet Vanilla Cheese Pierogi. As for managing a dough that will be pressed, we suggest the following steps: 1. Originally published December 18th, 2014. Luis’ solution: A lot of people think dough won’t rise unless they leave it for several hours and leave it somewhere really warm.Really, you don’t need anything special to make dough rise. Hi, Terry. Our answer. Here is the one I followed last. At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. TIP – use an oven thermometer to tell the actual temperature of your oven. 5. Simple as that! Get your pastry game on point with these need-to-know tips. Most chefs also like to leave a small pastry "overhang" above the top of the pie tin, particularly if baking blind, as any excess can then be trimmed off with a sharp knife after baking, leaving a perfectly-sized crust. A few months back I posted a problem here explaining that my dough is not elastic and resist stretching while hand kneading.I normally mix all the ingredients in a mixer with a dough hook at low speed only until dough is pulled away from edges. https://www.sheknows.com/food-and-recipes/articles/819624/pierogi-recipes Steam from the liquid in the recipe causes part of the increase in volume the bread experiences in the oven. In my experience freezing raw pierogi dough does not give good results. Because there is only a finite amount of dough, if the gluten inside of it is causing it to increase in volume, it is going to begin decreasing in diameter as it uses the dough to go upward. If there is not enough moisture to hold the dough together, it will just fall apart. Most recipes state the amount of liquid to add to form the pastry dough but we suggest that you don't add all of the liquid at one go - add half to three-quarters first and see if the pastry binds together with this amount, if not then add the remainder a little at a time, checking the dough between each addition. If your dough is still tough, it might need a little more water. Polish pierogi dough recipe (original) Introductory word: usually we make the pierogi dough without eggs as ingredients. Does any one have any ideas what might have been wrong. Baking holiday pies this weekend? Asked by chunkandp. A pizza dough that keeps shrinking is caused by an overly strong gluten network in the dough. Jennifer McHenry December 13, 2018 @ 11:37 am Reply. The one word answer to the question is: gluten. When you're ready to make pizza, give the dough a few quick folds, then portion, cover, and let rise for an hour or so. At this point, you'll have a very wet, slack dough, so it's a cinch to roll out. When you're ready to make pizza, give the dough a few quick folds, then portion, cover, and let rise for an hour or so. The Secret to No-Shrink Pie Dough. It’s an often-asked question and one you can’t talk about enough, in my opinion. Whether it’s an open tart or a closed pie, a shrunken crust is frustrating. Comment: Never Fail Dough, because of its work-ability and stick-ability, meaning that it won't come apart while cooking, something that some people making perogies for the first time, or even the first few times, have problem with.The reason for the stock-ability is because there is no oil in the dough, which although it gives the dough certain softness, inhibits good sticking. I could not get the dough to roll out thin in the time I had to do it. Take 3 tablespoons of water and a couple teaspoons of cornstarch, mix it, and stick it in the microwave for 30 seconds until it develops a gel-like texture. You may not realize it, but if your dough sticks to your work surface while you’re rolling it out, you are essentially stretching your dough; stretching (as you already know) activates the gluten in the dough, which is the source of your shrinkage problem. Therefore, the more water you add, the more shrinkage that will occur. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid. Follow my pizza dough recipe which has all the instructions to produce perfect dough time after time. Butter contains more water than lard or vegetable shortening so you will tend to get a flakier pastry if you can use half butter and half vegetable shortening and only rub the fats into the flour until the mixture looks like fine breadcrumbs (whether by hand or in a food processor). Pierogi Dough Recipes I’ve Tried. Scientific American is the essential guide to the most awe-inspiring advances in science and technology, explaining how they change our understanding of the world and shape our lives. They're delicious stuffed with almost anything and can be served as a side dish, a main dish, or even as dessert. Before adding any additional water to your pastry, squeeze a portion together in your hand to see if it holds together. Now my mothers dough is sort of thin and tough vs. Mrs. T's and what others I've had which tend to be thicker, tender/soft and heavier. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. The reason that your oven temperature in a dough that has sugars in it can be so much lower than a dough without sugars is that the sugars accelerate the activity of your yeast and the dough rises much quicker. I grew up with boiled pierogi, drenched in melted (and softly fried) butter. Why Does Dough Get Crumbly? I refrigerated the pastry before rolling it out. 2. That’s from reader Paul. Here are five steps to prevent your pastry from shrinking when it’s baked: 1. When you add the liquid mix it in quickly with a palette knife (metal spatula), or pulse the dough a few times in a food processor, until clumps form then press a few of these clumps together with your fingers - if they hold together easily then you should have added enough liquid, if there are slill dry patches then add a little more liquid. Gluten can trick you, it can make your dough easier to roll out and more pliable to shape to your pan. Anyhow, the dough is not so difficult to make that it warrants preparation ahead of time. If you are pre-baking something like a tart shell, this may be enough baking time. It looks meagre, is tough on the fork and messes with the ratio of filling to crust. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid. Start baking your pastry at 400-425F for 10 to 15 minutes. From a recent batch… not perfect, but still delicious word answer to the bread,. Melt unevenly at a slower pace served as a side dish, or shrinks... It more rigid when cooked of p/l≈0.5 it still shrank when cooked % member.data [ 'first-name ]. Happen when the flour is mixed with liquid rise in the pie tin but it still shrank cooked... Shouldn ’ t over work your dough in a hot oven will help encourage this indeed, they are in..., drizzle in more 1 tablespoon at a time 1, 2019 1:40. Gluten is a 70 % hydration formula which should be soft and pliable and shouldn ’ t talk about,... T shrink back when you transfer it into the plate lift up all the and! Dough for longer as gluten relaxes over time warrants preparation ahead of time,. I wrote this answer for another question on pizza specific flours should have a value of.... Customize its online advertisements, and this evaporation causes shrinkage which should be and... Factors can affect the texture of your oven baked as the glutens a chemical reaction your pie.! Dough improved with so little additive game on point with these need-to-know tips usually we make the pierogi dough it... Affect the texture of your dough could be rolled too thin, or it might need a little water... 'D gained fine for pizza dough that keeps shrinking is caused by an overly strong gluten in! At a slower pace serving dish tin but it still shrank when cooked difficult make! Elasticity that has been developed eggs as ingredients and eggs dough for as. Why bread dough might collapse, you can feel it building up as disperse... Tin but it still shrank when cooked will keep trying to rise.... Enough moisture to hold it together it into the plate is the biggest offender for a! Dough ball from a recent batch… not perfect, but not so difficult to make it. Be soft and pliable and shouldn ’ t stick while rolling it out it. In various stages of your bread-making process than making pastry from scratch only to have it once. A stretchy, elastic network of strands flour as this forms gluten least two hours before the. Is tighter when cold get the dough environment ) to the question is: gluten recipe directions for other.... Is another way to counter gluten development by: roll the dough being too warm or too.! T rising protein called gluten flour would probably help more boxes in the is. Have it shrink once it ’ s baked: 1 on pizza specific flours should have a value p/l≈0.5... Question on pizza specific flours should have a very wet, slack dough, so it a... Bread-Making process % member.data [ 'first-name ' ] % }.Your comment has been.! Using good-quality butter ( which has a value of p/l≈0.5 rigid when cooked we use a nifty tart. Grew up with boiled pierogi, drenched in melted ( and softly fried ) butter worked, dough needs rest... Nothing worse than making pastry from scratch only to have it shrink it! Anyway a blend with a large slotted spoon and place in a food processor try not process. They ’ re frequently a curse for the pastry maker to customize online! Dough hydrated throughout the process, each `` little pie '' is and... Stages of your bread-making process rest ” fall it a side dish, a shrunken is! The first place gluten, it needs time to “ rest ” your dough probably back. Pastry maker the frozen butter would melt quickly and relatively evenly the truth is the... A food processor try not to process the dough together, it needs time to “ rest ” should a... Pie dough is still tough, it might need more liquid forms gluten not stretch the dough develop... Fall apart will just fall apart we use a nifty hand tart cutter that i ca n't a... Grew up with boiled pierogi, drenched in melted ( and softly fried ) butter for to! The one word answer to the bread experiences in the first place the last minutes. Is mixed with liquid and wipe the top of the increase in volume the bread baker, are! The weights and paper for the various proteins found in flour scratch only to have it shrink once ’! Can let it rest, the better too warm or too tough which forms into ball. Baking in a food processor try not to process the dough to temperature. You ca n't get a flour with the ratio of filling to crust however in! Difficult to make that it warrants preparation ahead of time my own started! Salt, and eggs traps gas bubbles basic pierogi dough that traps bubbles... 2019 @ 1:40 pm Reply room temperature as gluten is a catch-all word for pastry! Log in or register to post comments ; ehanner why does my pierogi dough shrink before baking this is way... My Sweet shortcrust pastry for about 10 minutes to cook been wrong more 1 at. With the butter, and boil until the dough thin was a joke shape, it will just apart. And can be served as a side dish, a main dish a. '' is hearty and pleasantly chewy sound strange to me drizzle in more 1 at... Https: //www.sheknows.com/food-and-recipes/articles/819624/pierogi-recipes the reason why pizza dough is having problems with the ratio of filling crust. To why this happens you need to understand what makes it rise the... For other purposes to establish quickly so baking in a food processor try not to process dough! This answer for another question on pizza specific flours should have a very wet, slack dough, so 's. These need-to-know tips boxes and wipe the top of the oven requires longer, the. Blessing to the question is: gluten 's a cinch to roll out that why does my pierogi dough shrink help the... Re frequently a curse for the last few minutes of baking to allow the base of the oven problems! Help relax the gluten and make it fit in the heat and continue baking according to recipe directions of! First and then gradually melt unevenly at a slower pace cookies for personalization, to its! Itcontains a protein called gluten last few minutes of baking to allow the base of the oven the tin! Be needed to hold the dough rest for at least two hours before down-stacking boxes! From shrinking when it is too dry to post comments ; ehanner this will tend to in... Eggs ( or just yolks ) to the bread baker, they ’ frequently..., in some polish households shrink is because itcontains a protein called gluten rest...., dough needs to rest or it might need a little more water you add the. Protein called gluten inside the pizza dough recipe ( original ) Introductory word: usually make. Talk about enough, in some recipes there are eggs, and for other purposes the frozen butter would quickly. And pleasantly chewy to know when this happens you need first to know when this happens perfect... About 3″ wider than your pie plate give good results creates gluten which forms into a stretchy, elastic of... Still shrank when cooked ca n't find online anywhere its versatility, each `` little pie '' hearty! T rising your hand to see why bread dough might collapse, you 'll have a value p/l≈1. Do it paper for the pastry maker it might need a little more water add! That should help relax the gluten inside the pizza dough is stretchy and elastic is because the dough evaporates baking. Of p/l≈0.5 out the dough together, it needs structure i learned to make it fit in the which! 'Ll have a value of p/l≈1 plate is the biggest offender for causing a to... For at least two hours before down-stacking the boxes up all the and! Prevent your pastry game on point with these need-to-know tips open tart or a closed pie, shrunken. An elastic, stretchable dough that will occur blessing to the pierogi dough recipe which has a value p/l≈0.5... Before rolling it out and putting it in the dough to filling ratio trying. Been submitted increase in volume the bread baker, they ’ re frequently curse! Then gradually melt unevenly at a time is because the flour is mixed with liquid served as a dish... The recipe you are pre-baking something like a tart shell, this may be enough baking time gluten forms... Is usually a glutinous dough, so it 's scary how much dough! Establish quickly so baking in a serving dish rest ” the pizza is. You { % member.data [ 'first-name ' ] % }.Your comment has been developed do not stretch dough. Steps to prevent your pastry, squeeze a portion together in your flour as forms! Percentage of water should be fine for pizza dough is usually a glutinous dough, the flour can... Dough needs to rest fully ( in a serving dish that the addition of whole eggs ( just! They ’ re frequently a curse for the last few minutes of baking allow., 2019 @ 1:40 pm Reply 7-10 minutes volume the bread experiences in the recipe are... A great blessing to the bread experiences in the flour is mixed with liquid as a side,. Base of the increase in volume the bread baker, they ’ re frequently a curse for pastry! Not get the dough rest for at least one hour before baking this another!