Lakeland dough relaxer/dough enhancer

NoahsPennilessMummy

I am having a nightmare with homemade bread...either breadmaker or hand made it comes out too dense:o

I saw these dough enhancer/ dough relaxer tubs of powder on Lakeland website but as they are £9.99 a tub:eek: I thought I`d see if anyone had used them first and if they did improve it.

purpleivy

I've used it (dough relaxer) to make pizza dough easier to roll out. It works for that ATm am having trouble with pizzas having soggy bottom.. I think this might be that I haven't got the right programme on my new oven. Need to experiment a bit I think, pizza was usually fairly soft before, but now it's just soggy!

heather38

i use the dough relaxer in the bm.
i find it good as i make a 50/50 white/brown bread with seeds and it used to come out dense.
but a little goes a long way, it says 1tsp per 200g and it's far too much. i use 1 tsp per 4 cups of flour, i also found that i has to reduce the amount of yeast/salt else the bread rose so much it lifted the lid of the bm!
i have a MR breadmaker.

thriftlady_2

I tired it once, thought it was a complete waste of money. Sorry:o

If your dough feels all tight and dense you need a bit more water. It is better to have to sticky a dough while you're kneading as you can sprinkle the board with more flour until it is manageable.

MRSMCAWBER

Purpleivy

If you are having problems with soggy bottoms .. have you tried putting a baking sheet in the oven whilst its heating up?, then making your pizza as usual on another sheet -and then when you put it in the oven put it on top of the other heated sheet , you get heat straight to the base and it should cook criper for you..

ravylesley

purpleivy wrote: »

I've used it (dough relaxer) to make pizza dough easier to roll out. It works for that ATm am having trouble with pizzas having soggy bottom.. I think this might be that I haven't got the right programme on my new oven. Need to experiment a bit I think, pizza was usually fairly soft before, but now it's just soggy!

A few years ago I had a spell of using oven chips and I bought a tray especially for oven chips and it had holes in the bottom of the tray to crisp the chips.I now use that tray for baking my pizza bases on and I always get a lovely crispy base

Lesleyxx

vixtress

ravylesley wrote: »

A few years ago I had a spell of using oven chips and I bought a tray especially for oven chips and it had holes in the bottom of the tray to crisp the chips.I now use that tray for baking my pizza bases on and I always get a lovely crispy base

Lesleyxx

another vote for the pizza oven tray, they really do make a difference!

purpleivy

I got a pizza stone in my new oven, was excited about that until I found that I had to heat it for 45 minutes before use!