Dough

Dough is a mixture of flour and liquid that is firm or cohesive enough to knead, roll, shape or portion. Depending on the recipe, it may also contain yeast, salt, sugar, eggs, fat, milk or other ingredients. Dough is generally thicker and less pourable than batter.

Common types of dough

• Lean dough: made mainly from flour, water, yeast and salt, as in many breads.
• Enriched dough: contains additional fat, sugar, eggs or dairy, as in brioche.
• Pastry dough: formulated with fat to create tender or flaky textures, as in pâte brisée and puff pastry.
• Pasta dough: a firm dough made from flour and eggs or water, depending on the style.
• Sweet dough: enriched with sugar and often eggs or dairy for buns and pastries.

Dough development

Some doughs require kneading or folding to develop gluten and structure. Others, such as short pastry, are mixed minimally to limit gluten development and keep the finished product tender. Hydration, flour type, mixing, resting and fermentation all affect dough behaviour.

Chef’s tip: Follow the method for the specific dough. Do not apply bread-kneading technique to every pastry; the desired gluten development depends on the finished product.

Key distinction: Dough is firm enough to shape or knead; batter is generally pourable or spoonable.