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

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4
votes
3answers
293 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread: http://www.bbcgoodfood.com/recipes/7568/classic-white-loaf I found that the dough was really messy and ...
3
votes
1answer
80 views

When should I knead with oil and when with flour?

I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
0
votes
0answers
25 views

Temperature adjustment for bread baking

My aunt gave me a recipe for Easter bread. You are to bake it at 275 degrees for 15-20 mins.then lower to 250 degrees til golden brown. This is a yeast bread recipe from probably the 1920's. What ...
1
vote
1answer
57 views

How do I clean off bread stuck to a non-flat / patterened cast iron pan?

If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no flat spots, just a lot of grooves and ...
3
votes
3answers
130 views

Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)

I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the ...
-2
votes
0answers
42 views

How to troubleshoot bulky and flavorless quickly risen yeast bread?

We have used an online recipe today called "Quick Yeast Bread" to try as a special toasted accompaniment but found that the loaves were too bulky and also lacking in flavour. Can any amateur or ...
6
votes
1answer
84 views

Can I add butter to yeast dough which has already risen?

I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter after it has risen or can I make something ...
2
votes
2answers
200 views

Why does the “almost no knead bread” recipe use beer? Can it be replaced?

In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? And can it be replaced by something else ...
0
votes
0answers
39 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
1
vote
1answer
52 views

Bread Proving Time in Warm Climates

I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
2
votes
1answer
42 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
0
votes
3answers
135 views

Is there a trick to turn old bread into almost-new bread?

Whenever I buy bread, it's flavor and texture is amazing in the first day. The bread is humid and soft. In 2 or 3 days, it gets hard. Is there some trick to renew the bread to a nicer state?
2
votes
0answers
74 views

How to slash bread to let steam out

I'm trying to make loaf bread with filling swirled into it.... I had issues with the chestnut paste because it had butter so it left gaping holes...the redbean paste held up better..but it was really ...
1
vote
1answer
54 views

Please help me to fix my bread to be more soft and smaller hole [duplicate]

This is what happen last time how to make dense texture bread? I follow what rumtscho said and went a bit out of the track. and this is my result: the hole is quite big which is not what I want. ...
0
votes
1answer
62 views

Adjusting a brioche burger bun recipe

In my question to create the perfect burger from scratch, I want to create my own brioche bun. The first recipe I followed was far too cakey (as well as the wrong shape, see here), and too heavy. My ...
0
votes
1answer
46 views

Prevent brioche buns from spreading during rise

I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that the buns spread wide during the rise, ...
1
vote
1answer
68 views

Make pate easier to spread

When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have tried other pates that are much softer and spread ...
0
votes
3answers
163 views

how to make dense texture bread?

I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I also want it to be chewy, not just soft. ...
0
votes
0answers
89 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...
2
votes
2answers
242 views

How to keep fresh-made soft pretzels from getting soggy or stale?

I've recently learned how to make fresh pretzels and they are quite good. However, they start to get hard and chewy after about four hours. If I store them in a plastic container before that then they ...
1
vote
3answers
241 views

Difference between Organic Bread and Fresh Bread

Please, what is the difference organic bread and fresh bread. People are getting me confused.
2
votes
1answer
79 views

How can I translate my bread machine recipe to using a stand mixer instead?

I really like the whole wheat bread recipe I've been using in my bread machine, but the machine dying on me. How can I use my stand mixer instead? Do I need to add liquids with the yeast and let it ...
2
votes
1answer
73 views

Meaning of the term 'tack' in bread making?

I have a recipe for oat and honey bread and it mentions the word 'tack'. Please can you tell me what this means? It says the following; "It should start coming together and getting more tack and less ...
1
vote
2answers
88 views

Making sourdough bread in a warm and humid climate

I live in a warm and humid climate - average temp is mid 80's. I have been making sourdough and like the flavor, but the loaves are flat, very dense texture and crunchy crust. Even when I bake in a ...
2
votes
2answers
250 views

Oven Spring when first stage of recipe includes a ten hour first rise

I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to ten hours. Does this exhaust the ...
0
votes
2answers
72 views

Heating bread in the microwave oven and wetting

I have a problem when heating bread in the microwave oven. I place it on the glassy rotated bed of the oven, it get heated very well, but there is a lot of moisture are formed at the bottom of the ...
3
votes
1answer
90 views

Old bread becomes sticky

Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. The taste also becomes odd. Does anyone understand what ...
1
vote
2answers
622 views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
0
votes
1answer
94 views

Delaying Fermentation in Refrigerator

Yesterday, I was on the cusp of baking my bread (I had just begun the final shaping process of the dough, putting it in banettons to rest at room temp. for 3-4 hours) when I had to leave for work. I ...
0
votes
2answers
89 views

How long to bake bread? [closed]

I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the ...
4
votes
2answers
231 views

What is the puffy bread shown in Chitty Chitty Bang Bang?

My son is infatuated with the movie "Chitty Chitty Bang Bang," and there's a delicious looking bread shown in a breakfast scene. It looks like a giant popover about the size of Dick Van Dyke's head ...
0
votes
1answer
72 views

My yeast recipies seem to harden somewhat after baking

I am using a kichen Aid dough hook machine. I made some great cinnamon rolls, but after they cool they become somewhat hard to the touch. I can reheat in the microwave for about 15 seconds and they ...
3
votes
2answers
88 views

changing single loaf bread into two smaller

I am wishing to bake smaller loafs of bread. Do I need to decrease time or temperature if dividing single loaf recipe into two smaller loafs?
0
votes
2answers
80 views

Leftover Dough Made to Bread

My question is this: Can you reuse the left over scone dough to make a loaf of bread? And how would you go about doing so?
0
votes
1answer
81 views

Searching for a “Dry Goods Starter Mix”

Friend of mine had a dry goods mix that included things like flour, salt, sugar... it kept indefinitely and could be used in proper portions for any number of bread type items - muffins, pancakes, and ...
1
vote
1answer
64 views

What would happen if I add wine to yeast bread?

Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor. I was thinking about trying to make a loaf but use wine for some of the liquid because ...
1
vote
0answers
92 views

airy bread rolls done in bread machine

What are some techniques for making bread and/or kaiser style rolls that are very airy with large holes inside, kneaded in a bread machine then baked in an oven? I have tried a few recipes but none ...
3
votes
3answers
203 views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
0
votes
2answers
109 views

Challah bread — too crusty?

Just made my first loaf of Challah (traditional Jewish braided bread). Bread came out great but the outside was a little crustier than I was expecting. The recipe called for an egg wash (also a first ...
4
votes
2answers
244 views

Crispy Lembas Bread Recipe

I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A common recipe I see linked in various blogs ...
1
vote
4answers
209 views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
3
votes
1answer
100 views

How long should I knead bread dough by hand?

Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claims, I am kneading the dough for a minimum ...
1
vote
2answers
87 views

What water should be used in baking bread?

Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from Poland Spring to Nestle Pure Life ...
0
votes
1answer
58 views

yeastless bread help!

My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I ...
5
votes
3answers
168 views

What temperature of water will kill yeast?

In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use active dry yeast and I just add it to the other ingredients and knead it in.
1
vote
2answers
170 views

How to rise and bake a sourdough loaf in the least amount of time?

Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bread within the next three hours when ...
2
votes
1answer
167 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
7
votes
1answer
205 views

How does halving a bread recipe impact rising time?

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
1
vote
1answer
4k views

How does tangzhong (water roux) make bread softer?

As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to ...
0
votes
2answers
253 views

Baking yeast breads in gas oven?

There are only 3 rack settings in my gas oven. I have baked on the top rack and my bread is raw. Which one should I use to cook at 350f for 35-40 min.