dough

Dough is a mixture of flour and a liquid, typically water or milk, that forms a sticky or elastic mass capable of being shaped before cooking. The flour provides starch and gluten-forming proteins; when hydrated, gluten strands form a network that gives dough its structure and elasticity. The liquid activates enzymes and allows gas to be produced in leavened dough. Common ingredients include flour, water, salt, and a leavening agent such as yeast or sourdough starter; optional fats, sugars, eggs or dairy can alter texture and flavor.

Types and leavening: Yeasted dough relies on fermentation to produce carbon dioxide that inflates the dough. Sourdough uses a natural starter. Unleavened dough lacks leavening. Pastry doughs, such as pie crust and puff pastry, often have high fat and may be laminated; doughs for pasta, cookies vary in hydration and fat content.

Process: Kneading develops gluten; rest allows hydration and gluten relaxation; fermentation increases flavor and gas retention; shaping, proofing, and baking; heat causes starch gelatinization and crust browning.

Uses and handling: Dough is used for bread, rolls, pizza, pastries, and noodles. Dough can be stiff or slack, depending on hydration; storage may involve refrigeration to slow fermentation or freezing for longer-term preservation. Quality depends on flour protein content, hydration, and temperature, which influence texture and rise.