Questions about kneading, baking, storing, and culinary use of any kind of bread.

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1
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1answer
55 views

Question on yeast quality?

I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yeast, so first off if I could get a ...
3
votes
2answers
270 views

Low sodium French Bread or Baguette

Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
1
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1answer
66 views

Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have ...
0
votes
1answer
117 views

Flies in my bag of bread - bad bread?

I just bought a loaf of sliced bread from the corner store (couldn't make a trip to the grocery store today) and when I opened the bag, there were two tiny flies in it, still alive. The flies have ...
5
votes
2answers
119 views

12-hour fermentation makes dough wetter

After bulk fermentation of my dough for 12 hours, I find that the dough is too wet or sticky. Should I bulk ferment for a shorter period of time, and retard it in the refrigerator? I'm currently ...
1
vote
1answer
67 views

Prefermenting the whole sourdough rye bread

Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only ...
1
vote
1answer
99 views

Which bread keeps the longest?

I want to buy the type of bread which last longest. It should be toastable, so no zwieback and other dry types. Which is the best bread for this purpose? Is the standard toast slices or loaf of bread ...
3
votes
1answer
76 views

Is it possible to bake bread or the like using a stovetop tagine?

I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on using it in an oven - something that is ...
0
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1answer
46 views

Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread ...
0
votes
1answer
73 views

Under-watered bread dough: specific effect?

I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked ...
1
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0answers
58 views

Use foil as dutch oven lid for loaf pan

Can I lay foil over the dough in a loaf pan, to contain moisture like a dutch oven? I've practiced using cast iron dutch oven baking, but this time I would like to use a loaf pan, so I can cut the ...
6
votes
3answers
145 views

Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces ...
1
vote
1answer
104 views

I don't have a large cutting board, but I do have a large table with a wood top

So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are there any consequences(negative ones of ...
0
votes
0answers
20 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
0
votes
1answer
81 views

Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?

So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic ...
0
votes
0answers
16 views

What's the intrinsic advantage of using a dutch oven? [duplicate]

I'm currently developing a no-knead, straight-to-the-oven technique for bread making. The style of my bread is a plain boule, formed and proofed over an oven tray, sprinkled with a bit of water, and ...
4
votes
1answer
83 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
3
votes
2answers
105 views

What should I do with my leftover bench flour?

I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
1
vote
2answers
99 views

Does dried milk powder retard yeast growth in bread making

I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten. Is this ...
0
votes
2answers
95 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
2
votes
5answers
212 views

Bread crusty outside and super soft inside

I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
2
votes
1answer
72 views

What's the difference between tangzhong and levain?

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.
2
votes
1answer
129 views

Why does ice form mostly on one side of frozen sliced bread?

I keep my store-bought bread in the freezer and I've noticed that after it's frozen, every slice has a lot of small ice crystals on one side, but almost none on the other. I was wondering if it had to ...
7
votes
2answers
197 views

Bread from the machine always too soft, can't be buttered

My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The recipe: 1 tsp dry yeast 440gm baker's ...
0
votes
2answers
140 views

Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk ...
0
votes
1answer
88 views

Looking For A Soy Flour Substitution

I have found what looks like a wonderful recipe for a low carb yeast bread that I really want to make. It only has 3.4g of net carbs/slice, which is gonna be pretty hard to beat! Especially if this is ...
1
vote
1answer
38 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
2
votes
1answer
276 views

Are the white things on a bread normal?

I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat? Will ...
1
vote
2answers
200 views

Does handling a lot of flour cause fingernails to break?

I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
5
votes
1answer
376 views

Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, ...
0
votes
1answer
98 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
2
votes
1answer
76 views

What can I substitute for rye flour?

I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there some way I can substitute stuff to ...
-1
votes
1answer
72 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
2
votes
1answer
121 views

Why are there caraway seeds in rye bread?

I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
1
vote
1answer
56 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
1
vote
3answers
381 views

What type of bread buns do premium burger restaurants use? [closed]

If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or grocery stores. What kind of different buns exist for "high ...
3
votes
2answers
97 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
6
votes
2answers
201 views

How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
0
votes
1answer
78 views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
4
votes
2answers
193 views

Adding flavorings & fillings to bread dough

I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings. My question is, are there general ...
2
votes
1answer
119 views

How do different techniques impact sourdough bread?

I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% ...
2
votes
2answers
156 views

Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?

I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for fresh milk to substitute for dry milk ...
2
votes
2answers
113 views

Gluten free bread in breadmaker looks weird and doesn't rise

I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kneading) and doesn't cook very well inside ...
1
vote
2answers
83 views

How to make store bought whole multi grain bread softer?

I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is soft and smooth When I tried whole ...
5
votes
1answer
101 views

Do I have to adjust anything to add seeds to bread?

I have a go-to recipe for Honey-Oat Pain de Mie. I'd like to add about 1/2 cup total of combined sunflower and pumpkin seeds. Since I do bake it in a Pain de Mie pan, I'll pull a small dinner roll's ...
3
votes
3answers
141 views

Soft dinner rolls always taste bland or flat

I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...
0
votes
2answers
80 views

Adding 'swirls' to savoury bread dough

I'd like to make a mustard bread that I can get at my local coffee shop: It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or ...
2
votes
1answer
55 views

How can I make my almond buns rise evenly?

I make small almond flour buns using silicone molds shaped like half a ball, my problem is that I need them to rise evenly so that I can get a perfect mini-bun shape. What should I do?
5
votes
2answers
125 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
3
votes
1answer
188 views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-...