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

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5
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3answers
196 views

How do I make my sourdough bread dough stretchy and not have it tear?

I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot of sugar and use a lot of water that ...
0
votes
0answers
40 views

All my breads seem to taste and look the same

I have been working through a few different recipes from the bread bakers bible, and I can't seem to get the breads to differentiate. I am using the specified ingredients, and following the ...
3
votes
2answers
56 views

Challah rolls open up when baking in the oven

I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah roll comes rises in the oven and opens up ...
3
votes
1answer
67 views

What are “rye sours”?

Not the drink. I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's rye bread improver. This is how the King ...
3
votes
2answers
68 views

How do I make bread with LOTS of seeds?

A local bread shop cooks a loaf of bread that is packed with seeds, much more than a couple tablespoons. The seeds are mixed within the matrix of the bread, plus sprinkled on top and in the baking ...
8
votes
1answer
86 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
12
votes
4answers
214 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
1
vote
1answer
151 views

Why don't oyster crackers contain oysters?

I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a multitude of different variety of oyster ...
3
votes
1answer
80 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
2
votes
0answers
90 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
2
votes
0answers
53 views

How is bread handled, shipped, and stored [closed]

I am currently doing a project on the distribution of a product(mine being bread), and while I have almost completed the project I was in need of some help in figuring out this last question.
3
votes
1answer
89 views

Half and half bread, too salty and no salt?

In putting the ingredients into my bread machine the top came off of the salt. I scooped out as much as could but it still has too much salt. I started another batch with no salt. Do I thoroughly mix ...
2
votes
1answer
82 views

Bread going stale in enamel breadbasket

I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the air circulate. But bread stored in this ...
4
votes
2answers
589 views

Can I salvage an uncooked bread?

I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after), I cut into the first one and see that ...
1
vote
1answer
111 views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
0
votes
1answer
74 views

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used ...
1
vote
1answer
41 views

Mixed bread dough shelf life?

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way. ...
2
votes
3answers
214 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
3
votes
1answer
197 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
9
votes
1answer
541 views

How to make part bake baguettes and rolls?

I'm not sure if these are available everywhere but in the UK we buy these part baked bread rolls from the supermarket and after about 10mins in the oven, you essentially have fresh baked bread and ...
4
votes
1answer
243 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
2
votes
2answers
185 views

Worm in dry bread, what is it?

I was picking up some bread and I noticed something moving in the box. After some searching I found the thing and it turned out to be a worm or a larva. Any idea what it is and should I start throwing ...
3
votes
1answer
261 views

Should ciabatta sandwich rolls be dry and dense?

I found a recipe calling for ciabatta sandwich rolls. My supermarket sells these, baked in their bakery, however, I found this bread dry and dense, which I do not find appealing. Should this kind of ...
1
vote
3answers
74 views

Can you warm biga in a microwave?

This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it? I'm too impatient to just let the warm room take ...
3
votes
2answers
864 views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
3
votes
1answer
122 views

What is the minimum temperature yeast will be active?

We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature yeast can perform fermentation? As I ...
1
vote
1answer
152 views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
0
votes
1answer
94 views

Amish Friendship Bread starter with buttermilk

I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now required to continue to feed the starter ...
0
votes
1answer
119 views

Making Herman the German starter using brown sugar

I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to ...
1
vote
3answers
195 views

Bread breaks in the middle while in the oven

Would like to ask a question based on your experience in bread making. We have made in our house several loafs of bread in various shapes and sizes and with many different methods, manually, robot ...
2
votes
2answers
58 views

Which type of flour would be better to use in this case?

I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to use for that 50g shortage of flour? ...
3
votes
5answers
257 views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
5
votes
2answers
144 views

Is sourdough more resistant to mold than other breads?

My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which means any leftover bread on Saturday ...
1
vote
1answer
99 views

can shortening be used to replace lard in baking bread?

I have a bread recipe that calls for lard. Is it possible to replace it with shortening and still get the same soft texture in the bread.
3
votes
3answers
159 views

Short-term bread storage

I bought all kinds of bread today (Thursday morning), pitas, whole-wheat rolls, a kind of challa-looking thing. The best before is about five days time. They're for consumption on Friday night and ...
1
vote
2answers
2k views

Why does my bread smell like vinegar?

I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if ...
3
votes
1answer
272 views

What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
1
vote
1answer
132 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
0
votes
2answers
269 views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
6
votes
3answers
473 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
4
votes
1answer
201 views

Why isn't my bread machine making any bread?

I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not sell any bread machine mixes. I tried ...
1
vote
2answers
89 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
2
votes
1answer
247 views

active dry yeast vs instant yeast

This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? Mediterranean Style Breakfast Buns ...
5
votes
1answer
262 views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or ...
2
votes
2answers
101 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
0
votes
3answers
116 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
15
votes
7answers
7k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
2
votes
3answers
109 views

Thinned yogurt instead of milk

A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup ...
2
votes
3answers
369 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
0
votes
1answer
252 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...