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

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3
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3answers
168 views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
3
votes
1answer
54 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
2
votes
0answers
48 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
0
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2answers
65 views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
2
votes
1answer
32 views

Do I cover a fermenting a bread starter

do I need to cover the jar that the fermenting bread starter is in? If so, cover with what?
3
votes
2answers
97 views

How to get uniform bubbles in simple dutch oven bread?

I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of the bubbles. Here's my loaf: For ...
3
votes
2answers
88 views

Does preferment add sourness to taste of bread?

I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What other flavors can we expect? What can I ...
2
votes
3answers
78 views

Does injera require a starter?

I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough starter? Can I use baker's yeast, or ...
2
votes
1answer
145 views

What can I do to prevent big holes in the bottom of bread loaves?

Can you give me any ideas to control this type of hole in bread?
4
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1answer
124 views

When you try to “catch” yeast from the air: is it normal for the flour and water to split

I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over the top. It's been between 45 and 70 ...
0
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0answers
26 views

Moldy Home Made Bread [duplicate]

I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a ...
1
vote
1answer
88 views

Is this yeast classed as instant yeast?

I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yeast 50g/1¾oz unsalted butter, softened, ...
2
votes
2answers
101 views

Adding things to sourdough starter culture,

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
0
votes
0answers
41 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
0
votes
2answers
135 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
5
votes
3answers
237 views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
2
votes
1answer
62 views

Adding Pulses (Legumes) in Powder Form to Bread

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Will fermenting the powdered pulse (with ...
3
votes
1answer
83 views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
3
votes
1answer
125 views

My flatbreads are still doughy inside after cooking?

So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really thin and cooked on a super hot griddle, ...
1
vote
1answer
59 views

Culturing Yeast in Dough

Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time? In this situation will the ...
1
vote
2answers
41 views

Yeast and Flour for Panasonic Bread Maker

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There ...
6
votes
1answer
132 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
3
votes
2answers
142 views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
5
votes
1answer
214 views

Is my biga supposed to be liquid?

I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the following proportion of ingredients for ...
2
votes
1answer
427 views

Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning
3
votes
1answer
134 views

What are the advantages of “bathed” bread?

There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for the first proofing. When it floats up, ...
2
votes
1answer
96 views

My french bread dough did not rise on the second rise after forming the loaves

My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fully, I went ahead and baked them. The ...
6
votes
3answers
284 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
59 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
99 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
82 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 ...
4
votes
2answers
92 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
136 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
280 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
159 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
162 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 ...
3
votes
1answer
110 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
62 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
96 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
91 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
791 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 ...
2
votes
1answer
814 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
89 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
79 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
337 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
2answers
545 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
706 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 ...
5
votes
1answer
403 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
191 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
314 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 ...