Expert: Elyse Grau - 5/1/2010

Question
QUESTION: I'd like to know how i can reprocess scrap dough. Do i need to adjust the yeast and the proofing time? How long can i store the  scrap dough to the freezer to be reprocess? Thank you!

ANSWER: Christina:

Since you mentioned yeast, I assume you mean leftover bread dough? One, you can make bread sticks out of it. Just shape small pieces into long logs and bake them until light brown (about 15-20 minutes). To check, take one out and break it - if it's not crisp, leave them another minute or so.
You can also make pizza out of it, depending on what type of dough it is. I'm wondering at this point why you would have "scraps" of bread dough, anyway? (I may not be answering the right question). If it's just too much dough for your pan perhaps, use the extra dough and just shape some rolls. You can also make hot dog or hamburger buns from extra dough.

Lastly, you can freeze or refrigerate the dough and use it as a starter for other similar breads. I do this with ciabatta bread and another Italian-style dough. You still need some yeast, but only a small amount, like 1/4 tsp or so. You dissolve the old dough in water and then add the yeast and flour. You might want to look for a recipe for this, unless you are an experienced bread maker.

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QUESTION: Thanks for answering my question. I'll try it with pizza..
Im in a baking industry now, for few months. Still a baby in baking.. Sometimes we have many leftover dough stock in freezer. And i got problem in reprocessing it since it may affect the quality of the bread. The taste and also the shelf life. Is there any recommended amount or percentage of scrap dough which will be added in the new dough? Thanks a lot!

ANSWER: Christina:

If you have enough dough of one recipe to make a loaf, there is no reason that you cannot use it as it is. Allow an additional 2-3 hours rising time for it to defrost and then treat it as usual. You don't say what kind(s) of dough you have, you could make variations on plain loaves with it to make up for any flavor changes if it's been in the freezer for long. Things like cinnamon bread, herb bread, cheese, etc. The dough should keep well enough (if it's properly wrapped) in the freezer for at least three months.

If you want to add it to fresh dough, I'd use no more than a cup's worth of old dough per batch.

You could also make up your loaves with the extra dough when it is fresh, then just defrost and bake it, or as I mentioned before, shape them into rolls and freeze that way.

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QUESTION: Hi! I have problem and trouble with my bread now, it's so dry and wrinkled. Somebody told me to change or add a steam during baking.
I would like to ask if adding a steam (hot water) in oven while baking enhances the quality of the bread. Does it really add the volume of the bread and promotes better color on crust?
How much water will i need to add and how will i do it? Please help me...
Thank you very much!

Answer
Steam will help get a crisp, crackly crust on some breads, it depends on the recipe. Breads made with milk, for example, will have a soft crust. It may also help get a bit more rise in the bread, but I'm not sure that's your problem. I'm guessing that you mean the crust comes out wrinkled looking, which to me sounds like you may have waited too long to put it in the oven. The dough also could be over-kneaded. Either will cause the bread to rise quickly when first put in the oven and then fall due to breaking of the gluten strands.

For steam, you can either brush or mist the loaves with water right before you put them in the oven, and then a couple of more times during the first ten minutes of baking, or you can place a pan (like a metal cake pan) in the oven and pour some hot water in it while the oven is preheating, then leave it in there while it bakes.