Why Should You Use Cold Water in Making a Crust

This is no bad thing as a longer prove can help develop more great flavour in your dough. When making yeasted doughs that undergo a long slow fermentation in the refrigerator such as many of our pizza doughs and the dough for our Pita Bread we use ice water.

Baking Basic Pie Crust Homemade Pie Cooking And Baking

This results in a crisp light pastry.

. On the other hand hot water pastries use a larger quantity of boiling water. Use it in. You can read more about the why using cold water makes for tender and flaky pie crust HERE.

So if you do use cold water in your dough expect to be waiting a little longer for your dough to rise and fill out with gas. Therefore we add as little water as possible and keep the pastry cold. Ice cold water to make dough.

Water however is absorbed at a much slower rates into flour proteins when the temperature is colder. Water mixed with flour helps swell the flour granules so they can form gluten. December 20 2015 080340 PM.

When you roll out pastry dough you are created interleaving layers of fat and the flourwater mix. Theres a lot of debate about what the temperature should be for pizza dough. Keeping the butter cold also helps when making short crust pastry because it doesnt melt into the flour when you are.

Butter temperatures First its important to understand butters temperature range. If the fat ends up melting before it makes it to the oven its absorbed into the flour and any chance of producing a flaky pie crust is lost. Today I watched a video where the lady was using ice cold water to make the pizza dough.

Its not drastically important in making it workable its more important in the texture of the finished result. She then kept the dough outside for only 10 minutes before putting in the freezer for three days. The cold water serves as a barrier and in turn produces a beautiful tender and flaky crust.

Scones pie crust biscuits and crispy cookies. When you cook it the fat melts leaving pockets in the dough causing it to form flaky layers. The water even had ice cubes.

Using hot water would just melt the fat. Dice up your shortening andor butter into small bits before starting and put them back in the refrigerator. Like water butters physical form shifts across a spectrum of temperatures.

Cut it into ½ pieces then put it back in the fridge in a single layer while you get the rest of your ingredients together. A classic pie crust is made by cutting a solid fat generally butter or shortening into flour until the mixture resembles very coarse meal then adding in just enough ice cold water to get the mixture to hold together when you squeeze it in your hand. However some chefs swear by the use of cold water.

Our experience is that 37-42 degrees Celcius is the ideal tempearture for the yeast fermatation. So I would not recommend it. Why do you use cold water in making crust - 19913199 johnmarcayon johnmarcayon 15102021 Technology and Home Economics Junior High School answered Why do you use cold water in making crust 2 See answers Advertisement.

Going with room-temperature butter to make a pastry that requires it cold for instance will leave you with a final baked good with compromised texture. Thats why purists recommend cold ingredients cold equipment and marble boards. Theyll just do it more slowly.

This dough is then formed into a ball allowed to rest for half an hour or so to fully hydrate and chill then rolled out. It should be straight-out-of-the-fridge-cold. When you start making a pie crust you need to make sure your fat and your water are very cold.

This needs the flour to stay well mixed with the fat and as little gluten development as possible. Grate butter or use a food processor or pastry knife. Unlike us yeast will still work to produce gas at cooler temperature.

When she took it out she kept it outside for half an hour. Put ice and water into a measuring cup so it keeps that water icy cold. Heres why colder water makes better dough for yeasted bread and pizza.

Keeping the dough cold during mixingespecially when friction from a food processor is involvedallows the yeast to ferment.

Cold Water Pie Crust Recipe 4 4 5