Amount of flour in Mor's teboller?

When we made this recipe the dough ball required 9 cups before it came to the consistency where it could be worked with. Once the dough started to slip the bowl, 9 cups had been used. It was as if there was too much liquid in relation to the dry ingredients. Can this be explained or clarified?

  • Posted by: Nils
  • November 1, 2019
  • 1 Comment
Mor's boller
Recipe question for: Mor's boller

1 Comment

Lori T. November 3, 2019
Whenever you are using flour, especially when you are baking a bread or pastry item, there is always a variation in the total amount of flour which may or may not be needed to achieve the correct consistency. Flour absorbs liquid from the air, and it can also lose water content when kept in a very dry environment. When you use flour on a damp day, it can simply take more flour because the air itself is very humid. In late July, when things are baked by the sun and heat, you may need less. In this recipe, the amount of flour relative to the amount of liquid it calls for may be on the slight side- but the author says the dough should be sticky and to err on the side of less flour than more. So if you added until it would clear the work bowl in your stand mixer, you would have used more. When you are kneading in flour, it's best to knead a few minutes before you start adding in extra amounts. The flour you start with needs a few minutes to absorb the liquid, and if you want you can always let the dough simply sit 3-5 minutes before continuing to knead and deciding if more flour is necessary. It won't hurt anything. Also, although you think of cup measures as being pretty standard, the exact amount of flour or other dry ingredient you get varies from person to person. The amount of flour you scoop may be slightly more or less than the one I scoop. The amount of brown sugar you pack in a cup will vary the same way. That's why it's most accurate to measure dry ingredients by weight, rather than cups- but most Americans grow up using cups and not a scale so that's what the majority of our recipes tend to call for. So don't get too hung up on the number of cups you needed to use. You used what you needed to get the necessary consistency. The only thing I'd caution you about is that it's better as a rule with bread type products to err on the side of sticky. Too much flour can leave you a very dense final product, and a slightly sticky dough will tend to lose that stickiness after the first rise is finished. Plus you can always dust the work surface lightly if you need to, so long as you don't actually knead more in at that point. You can also dust your hands with a bit of flour as you work to shape the dough, or spray them with a nonstick spray, or rub on a bit of neutral cooking oil.
Recommended by Food52