"Doughs" Example Sentences
1. I need to make six different doughs for my baking project.
2. These doughs are all made with the same basic recipe but with different variations of flavorings added.
3. The doughs for the bread need to rest for at least an hour before baking.
4. My grandmother always used to make her doughs by hand instead of using a mixer.
5. I accidentally added too much flour to one of my doughs and had to start over.
6. The pizza parlor offers gluten-free doughs for customers with dietary restrictions.
7. When making multiple doughs at once, I like to keep them labeled and organized to avoid confusion.
8. The doughs for croissants and puff pastry require a lot of rolling and folding to develop the layers.
9. I usually make my doughs ahead of time and freeze them until I'm ready to use them.
10. There are many different types of doughs used in traditional Chinese cuisine, including steamed buns and dumplings.
11. The doughs for the cookies need to be chilled in the refrigerator before rolling and cutting.
12. I prefer using whole wheat flour for my doughs because it adds a nuttier flavor and more nutrients.
13. If you don't let the doughs rise adequately, your baked goods will be dense and not rise properly in the oven.
14. There are several different types of pizza doughs, including Neapolitan, New York-style, and Sicilian.
15. The doughs for the empanadas need to be versatile enough to hold a variety of savory fillings.
16. I like to add a little bit of honey to my pizza doughs to give them a touch of sweetness.
17. Some doughs require a starter or pre-ferment to add more depth of flavor to the final product.
18. The doughs for cinnamon rolls and Danish pastries have a sweetened filling that is rolled up inside the dough.
19. I use a scale to weigh out my ingredients when making doughs to ensure precision and accuracy.
20. The doughs for bagels and pretzels are traditionally boiled before baking to create a chewy texture.
21. The gluten in some doughs needs to be developed through a long fermentation process to create a stronger structure.
22. I love experimenting with different types of doughs and flavor combinations to see what works well together.
23. The doughs for the dumplings need to be thin and pliable to allow for easy folding and sealing.
24. I always keep a batch of pizza doughs in the freezer for quick and easy weeknight meals.
25. The doughs for the beignets need to be deep-fried until golden brown and puffy.
26. Some bread doughs benefit from a longer fermentation period to allow the flavors to fully develop.
27. The doughs for the pierogies need to be pinched tightly closed to prevent the filling from leaking out.
28. I find that using a bread improver can help strengthen the gluten in some weaker doughs.
29. The doughs for the baguettes need to be scored with a sharp blade before baking to allow for expansion while in the oven.
30. The doughs for the ravioli need to be rolled thinly and cut into even-sized squares for uniformity.
Common Phases
1. Mix all the ingredients for the dough; knead it for 10 minutes.
2. Let the dough rest for 30 minutes; then roll it out.
3. Add oil to the dough; spread it evenly.
4. Combine the flour and water; mix until dough forms.
5. Shape the dough into a ball; cover it with a damp cloth.
6. Divide the dough into equal portions; roll them into balls.
7. Punch down the dough; let it rise for another hour.
8. Roll out the dough; cut it into desired shapes.
9. Add yeast to the dough; let it proof for 10 minutes.
10. Fold the dough over; knead it again for a few minutes.