Tagged Questions
1
vote
3answers
67 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
2
votes
1answer
58 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
1
vote
1answer
123 views
How do you make whole-wheat bread less crumbly? — (Without adding gluten)
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.
I have heard of adding ...
1
vote
1answer
96 views
Stronger bread, how could I achieve that?
I'm new to baking in general,
and I've been recently trying to make a simple pizza bread.
But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
2
votes
1answer
136 views
What combination of flours can be used as a substitution to a bread flour?
Following is the list of flours that I can get hold of in India easily:
Whole wheat flour
Semolina flour
Chickpea flour
Maida
Multi grain flour
Corn flour
Rice flour
What can be the combination of ...
0
votes
2answers
106 views
Why did my French bread neither rise nor bake properly?
Failed miserably at the first bread bake.
I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill
I tried this recipe: Baking the Perfect Loaf of French Bread
Instead of using 4 cups bread ...
0
votes
1answer
106 views
What does karate chop in a french bread dough mean?
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html
Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
1
vote
3answers
195 views
Why does my bread burn at the bottom before it is done?
I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done.
My oven doesn't have a thermometer, so I don't know exactly what ...
2
votes
1answer
108 views
How to build steam in the oven for getting an oven spring?
From: What makes a bread either close or open crumbed/textured?
Oven spring
Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses
expand with heat, so it will also help ...
7
votes
3answers
167 views
Why and what kind of breads should be scored?
Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored?
What will happen if we don't score the breads?
5
votes
2answers
186 views
How can I make the exterior of my croissants less hard and more flaky?
My croissants look good and they taste fine but they have an extremely flaky/hard exterior, it is like a biscuit even though they are light in weight and have the bee caves inside as supposed. I would ...
5
votes
1answer
392 views
Why does commercial brown (whole wheat) bread taste bitter?
I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour)
This is whole wheat flour. The parathas never tasted bitter.
Is the commercial whole wheat bread made of this ...
3
votes
3answers
185 views
Can I bake bread in pieces?
Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly.
Assuming I don't care about the shape, does it make sense to cut the bread dough into small pieces ...
1
vote
1answer
95 views
Amount of Brioche dough in a Brioche mould?
I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche ...
0
votes
1answer
100 views
Is there a releaseable mold/pan for bread?
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my ...
7
votes
6answers
513 views
2
votes
4answers
206 views
Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)?
In this link for (example) French bread I saw that the dough is not in liquid form, so it ...
2
votes
4answers
210 views
What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?
I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake.
Now, if I prepare brown/multigrain breads which need whole ...
7
votes
4answers
359 views
Techniques for making sourdough starter in cold/altitude
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
2
votes
2answers
221 views
What hole size to prefer in the bread for what reasons?
I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread?
Why would someone like big holes and the other person small holes?
...
7
votes
1answer
370 views
What ensures big holes in my bread?
Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
5
votes
1answer
126 views
Prebaking bread, which internal temperature would you go for?
I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal temperature. The yeast should be dead by then, ...
5
votes
2answers
524 views
How to keep a high hydration bread loaf from becoming flat
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at ...
6
votes
2answers
1k views
Cinnamon Roll Filling
There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
1
vote
3answers
1k views
Having trouble getting gluten free bread to rise
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
4
votes
4answers
719 views
How do I eliminate Corn Meal “grittiness”?
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
4
votes
1answer
276 views
Azuki Bean Substitute for Anpan
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there another bean that I can use as a ...
3
votes
2answers
2k views
What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
Is there a significant difference between using a loaf pan made of this materials?
4
votes
1answer
172 views
Why punch down knead free bread?
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't ...
6
votes
2answers
643 views
How accurate is the window pane test? (breadmaking)
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
0
votes
0answers
35 views
Yeast Beginner: Cinnamon Swirl Bread? [duplicate]
Possible Duplicate:
How to convert a recipe calling for active dry yeast into rapid rise yeast?
So, this is the recipe I'm looking at wanting to make:
Cinnamon Swirl Loaf
7 to 7 1/2 ...
2
votes
1answer
217 views
Does using a sponge in a brioche make a difference?
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
4
votes
3answers
294 views
Can I use the juice from pickles to make bread?
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought ...
6
votes
2answers
526 views
How should I clean, or care for, a banneton (brotform, proofing basket)?
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest ...
8
votes
2answers
410 views
How do you get 'ears' when baking bread?
When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up? Most of the time they open up, but just end up flush with the rest of the crust.
15
votes
1answer
917 views
How much salt can I safely add to bread dough?
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make ...
3
votes
1answer
298 views
Sourdough teacakes/hot cross buns?
I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too rise or would it not taste right?
...
2
votes
2answers
2k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
2
votes
2answers
1k views
Why does my bread still smell like yeast?
I wonder why my bread still have a yeasty smell? Did I put too much yeast? I use instant yeast, 11g for 500g wheat flour. Is that too much yeast for that amount of flour?
1
vote
3answers
583 views
What are the ways of classifying bread?
What words and dimensions are used to describe bread and their recipes?
I realize describing bread is subjective, I'm only looking for common words to describe bread.
4
votes
3answers
686 views
Can I use my dehydrator to raise bread?
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if ...
2
votes
3answers
3k views
How can I make my banana bread more moist?
I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle.
When I go to the store and buy it it's always dark and ...
3
votes
2answers
379 views
Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?
I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the ...
3
votes
1answer
1k views
Temperature of tandoor for making naan
What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use.
Update: ...
2
votes
2answers
2k views
How do I make brown rice bread rise without any wheat flour?
My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour.
I baked brown rice bread in the following way:
600 g brown rice ...
1
vote
3answers
247 views
how to get a ciabatta with a more uniform shape
My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so ...
31
votes
3answers
806 views
Theoretical: why there's no gradient of doneness in bread?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example:
This one was made in the baking form, it has a thin visible crust, but after that the ...
3
votes
2answers
962 views
How can low-carb bread rise?
As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
2
votes
3answers
5k views
Which baking dish is best to bake a banana bread?
When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its height or less and I set my oven to 350F. I ...
9
votes
2answers
367 views
Do bakeries generally knead dough for bread by hand or use a machine?
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
