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

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2
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1answer
87 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
1
vote
0answers
64 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
4
votes
2answers
684 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
2
votes
3answers
704 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
1
vote
1answer
48 views

New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?

I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out ...
1
vote
1answer
69 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
1
vote
1answer
41 views

How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20

In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low carb recipes for low carb bread ...
3
votes
0answers
40 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
5
votes
1answer
78 views

Why did my chocolate chip banana bread split?

Usually, I mix the butter and sugar first, then add the banana mashed with a little milk, and I put dry ingredients in last. But this time I put the baking powder with the butter and sugar and egg ...
0
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0answers
40 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
3
votes
2answers
112 views

How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?

1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
1
vote
2answers
193 views

Difference between french bread and japanese bread

I live in japan for 1 year now, but i cannot find french bread - Baguette - in tokyo as we have in france They're bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like i am ...
0
votes
1answer
60 views

A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and ...
4
votes
3answers
154 views

Can I substitute almond meal for breadcrumbs in meatballs?

I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I ...
4
votes
1answer
57 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
0
votes
0answers
40 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
0
votes
1answer
335 views

“Acetone” smell on bread

I sometimes buy a brand of multi-grain salt-free bread *. After 2-3 days, it gets a very distinct smell of acetone, like paint stripper or nail polish remover. If I toast the bread, the smell goes ...
2
votes
2answers
153 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
2
votes
3answers
263 views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
3
votes
1answer
108 views

Can you mix Red Onion chutney into bread?

I was thinking about making some bread today, and I have some leftover red onion chutney. I was wondering if it would be nice to mix the chutney into the bread dough, and then bake it. If so, would I ...
0
votes
1answer
140 views

Can I use amaranth flour or another flour as a substitute for white flour?

I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tastier and healthier tortilla, and still ...
1
vote
1answer
80 views

Quick-cooking vs. regular oats for bread

I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?
5
votes
1answer
594 views

Difference between fermentation and leavening?

What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one substance converting to another, which ...
3
votes
2answers
70 views

Whole Wheat Breads Dough Conditioner

I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I ...
-3
votes
1answer
151 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
0
votes
2answers
66 views

Using Italian Bread for French Toast?

Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
3
votes
2answers
232 views

Effects of elevated storage temperature on bread quality

It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions ...
2
votes
2answers
188 views

Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?

I've been looking for a recipe online to replicate the rolls you'd find at a 'Ryans' or 'Golden Corral'. I've tried several that sound promising, only to have them turn out tasting like another type ...
2
votes
1answer
193 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
0
votes
2answers
224 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
3
votes
2answers
150 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
1
vote
0answers
93 views

What is Balkan bread?

A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in ...
2
votes
1answer
95 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
1
vote
1answer
2k views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
0
votes
2answers
122 views

Could malt used in bread show up as dark brown “grains” in the finished loaf?

I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of rice in ...
5
votes
4answers
419 views

Bread has tough, crunchy crust but is underbaked in the middle - how to fix?

I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in her sleep, when she wrote down ...
4
votes
1answer
118 views

Is it important to knead biga/poolish?

I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not worth doing?
2
votes
2answers
94 views

When should I add proofed yeast to a bread machine?

I like to use proofed yeast when making bread. I want to use a bread machine but all the recipes call for adding dry yeast to the dry ingredients before adding the liquid. Since proofed yeast is ...
2
votes
2answers
80 views

Baking focaccia

I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering what effect the lack of salt in the dough ...
5
votes
3answers
269 views

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...
0
votes
0answers
59 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
3
votes
2answers
176 views

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The ...
3
votes
2answers
211 views

Idiomatic combinations of peanut butter, jelly, and bread

Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typically eat either peanut butter OR jelly, not ...
3
votes
2answers
224 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
1
vote
1answer
136 views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
2
votes
3answers
184 views

Bread and using a proofer

I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for basic Sourdough Starter, and if so, what ...
1
vote
2answers
145 views

Using fresh compressed cake yeast in bread machine

While using compressed cake yeast in bread machine it rises well for the first rise but on the second rise it does not rise well and I get a deep concave surface , I typically add 3x the dry yeast ...
2
votes
1answer
162 views

How is King Arthur bread flour made?

I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if ...
0
votes
3answers
88 views

Excess flour in banneton after proofing

I finally got around to buying bannetons for my bread baking and just used one for the first time. Worked great! However, I used rice flour to coat the interior and, after releasing the dough, there ...
1
vote
1answer
78 views

Maintaining Sourdough Starter

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...