Rolling in the Dough

Okay, so you don't know everything. Neither do we. But, we probably can help you when it comes to our dough.

Here are the top questions—and answers—that have come rolling in and out of RAW.

 

Do I knead the dough before creating?
Simply knead or play with the dough for 5 seconds to bring the dough to life. Put those magic fingers to work—but not for too long. Spank it. Slap it. These all work. You never know, it may even feel therapeutic.  Feel free to add a few drops of oil or water to soften dough.

Do I use flour to work with the dough?
Using flour will dry out the dough, weigh it down, and keep it from rising. So don’t use that. If necessary, oil your work surface—and your hands—with mild oil: canola or safflower is best. Consider purchasing a “roll-mat” so you don’t have to use oil when creating.

Do I need to let the dough rise?
No, it will rise during the baking process. So no, you don’t have to cover it up with a towel and peek under it every minute. Those days are over!

How long can RAW Dough stay frozen?
The sooner you eat it the better and fresher it tastes. Use the dough by the expiration date on the package for the best results.

Hey, wha happened? My dough expanded and exploded in the bag!
The yeast warmed and began to rise. RAW is so fresh, that it must be used immediately after thawing to prevent it from perishing or blowing up. Remember, yeast is crazy stuff.
 

Possibly.  Dry off the dough and then knead until the dough is a uniform consistency.  Then proceed.  If the dough does not perform, write us at info@doughrawme.com and we will reimburse you the cost of the product with your receipt. We recommend immersing the dough with the vacuum seal at the top to prevent accidental leaks.

Can I use half of the 14 oz. package and then re-freeze the remainder of the dough?
Nope – after the dough has thawed it must be used immediately for optimum results. (The yeast does not like extreme temperature changes) You can freeze what has been baked.

 

Can I use my fancy-schmancy bread machine with this dough?
No need! RAW dough has already been through the mixer; all you have to do is thaw, create, bake and eat.

 

How many pizzas can be made from one 14 oz. package? 

You can make 2 ten-inch pizzas with one 14 oz. package.  There are two 14 oz. packages per box.

 

You can find this information in our products section.  Click on the product box.

 

How do I get a crispy crust on my pizza?
For the best results, we recommend rolling the dough very thin and using sauces sparingly on top of the cheese. Also, try baking your pizza on a pre-heated pizza stone. The stone will draw out all of the moisture, and make the crust perfectly crisp.

Can I combine two packages to form one sweet or savory crescent roll?

Yes! But you will need to add an additional 5 minutes of cooking time.

How do I get a beautiful glaze or finish on my rolls or other creations?
That’s easy. Simply whisk one egg with 2 Tbsp. of water and brush on the top of your rolls and other creations. This mixture will also allow for additional toppings like course salt, poppy seeds, and shaved garlic to stick to the dough for a gourmet presentation.

My crescent roll was doughy in the middle. Why is that? What is going on here??
There could be several reasons. It may have been undercooked (always use a timer and bake for 30-35 minutes). You may have added ingredients that were too moist, (oil or water packed artichoke hearts must be patted dry). Most whole wheat breads are dry because the wheat germ oil has been removed to increase shelf life. RAW dough, made with freshly milled flour, retains the wheat germ oil making the dough moist.

How is RAW different from other breads?
To start with, the dough is organic; most bread you find on the shelf is not. Second, it is made with just milled flour. Ground wheat can lose up to 90 percent of all its nutritional value through oxidation (exposure to air) within 72 hours. Knowing this, RAW Dough is made with freshly milled flour and immediately frozen to preserve the grain’s natural nutrients – 26 essential vitamins and minerals. Not only is RAW nutritionally rich, it offers the chance to be infinitely creative. You can quickly create cinnamon rolls, grilled pizza, focaccia bread, brats in a blanket, baked brie appetizer, poppy seed hamburger buns…the possibilities are endless!

Does RAW Dough contain hydrogenated oil?
No. RAW uses the best possible oil in our dough: organic expeller-pressed safflower or canola oil, which is cold-pressed without the use of chemical solvents.

Why is RAW Dough so healthy?
RAW Dough is organic—there are no pesticides, no artificial ingredients, no preservatives and no genetically modified organisms. Plus, the organic farmers who grow the grains we use minimize agriculture’s impact on the environment and work to conserve the earth’s precious resources and reduce soil, air and water pollution.

Are complex carbohydrates a threat to weight conscious people?
Natural whole carbohydrates are good carbohydrates and should not be a threat to weight conscious people. They are contained in foods such as whole fresh grains, fruits, and vegetables. It is empty carbohydrates in foods such as bleached white flour and sugar that cause over-eating and ultimately weight gain. RAW has the good carbs, not the bad ones. No worries.

 

Yes!  It is a whole grain dough that is a good choice for those following this particular "food lifestyle".

What is spelt?
Spelt is an ancient relative of wheat. It has high protein content, is loaded with complex carbs, and can be a little easier for some people to digest than wheat.