PEK Academy
PEK category with practical methods, symptoms and solutions for more reliable baking.
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Core guide
Dough does not always need more flour when it is difficult to roll. Treat local sticking with a very light dusting and frequent lifting; chill shiny, soft fat-rich dough; let very cold shortcrust become slightly more…
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Mini tart shells usually crack because the dough is too cold to bend, is stretched while lining the mould, becomes too thin at the base-to-wall corner, or is not fully stabilized…
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Resting gives water more time to distribute through the dough and lets mechanical tension in the gluten network relax.
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Improve dough texture in the least invasive order: cover and rest it for 10–20 minutes, add liquid to a dry dough in 5–10 g steps per 500 g flour, reassess development with brief kneading or folding, and add…
Too little liquid, incomplete hydration, or too much buckwheat flour. Add water 2–3 g at a time, bring the dough together and rest at least 10 minutes.