PEK Academy
Practical guidance for dough that sticks, feels dry, lacks flexibility or tears when stretched. It helps separate hydration errors from excess flour, temperature problems, overworking and insufficient resting.
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Core guide
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 before baking.
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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…
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