Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
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How do I follow a recipe if my oven doesn't go as high as the recipe states?
I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
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Unpleasant crust on bread
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread.
The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
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Not feeding sourdough starter enough?
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
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Substituting maple syrup for honey in bread
I've got the following recipe for a honey whole wheat bread-machine bread:
1-1/3 cups warm water
1/2 cup honey
3 tablespoons butter
2-2/3 cups whole wheat flour
1-1/3 cups bread flour
1-1/4 tsp salt
...
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Does teff flour destroy gluten, and what do do about it?
I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine.
Now I ...
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Are there home bread machines that can make baguettes or boules?
The bread machines I have used create a cube-shaped loaf with a hole in one end. Are there home bread machines that can make bread in other shapes, such as a long baguette or round boule shape, ...
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In bakeries, what are the factors that make breads become hard?
If breads are reheated in a bakery, will this cause the bread to become hard?
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Kneading dough by hand
I don't have a bread machine or a mixer.
Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
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Why does this recipe call for so much yeast?
Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.)
I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more ...
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What's the function of acerola powder in bread?
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C ...
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Ascorbic Acid, Calcium Propionate - Differences?
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
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Home-made Burger buns food safety [closed]
How can I make burger buns that I can keep for a long time?
I have tried making some, but fungus starts growing on them after just two days...
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Why is tin loaf bread not usually scored like other forms of bread?
Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is no scoring the gases will burst from a ...
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Why did flatbread dominate the Middle East but Europe adopted raised breads?
This may be a history question so please move it if appropriate.
Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising ...
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Problem with bread taste and smell
Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased, including hot dog and hamburger buns, have all not just had a moldy, wet, rotten smell, but also tasted ...
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Can I use cilantro instead of basil on a bruschetta? [closed]
Ran out of basil at the last moment, can substitute the basil for cilantro? I know people will notice the difference but would still be acceptable?
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Heating part baked baguettes in lid-covered pyrex
Short question (TL;DR)
Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
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Why do Injera recipes call for adding boiling water or cooking down tef with some water?
Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then mixing that into the batter. Can anyone ...
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Bread is too moist in a humid climate
I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking.
I've read on the internet to never keep bread in the ...
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Does room temperature affect rising time for bread dough? [duplicate]
I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follow the recipe, I can't seem to get the dough to rise in the ...
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Was "Pastry flour for bread" [duplicate]
I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flour and noticed that it says 4%. I looked at the AP flour, ...
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What is the difference between a wild yeast starter and a sourdough starter?
Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...
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Can I make bread/pizza dough with only cricket flour and no wheat flour
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with only cricket flour? Acceptable ...
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About ripe bananas for banana bread
I put mashed bananas in the fridge in a bowl for a couple days and they turned dark brown on the top. Are they still good after that?
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What are some pros/cons of restarting a bread machine mid-cycle?
The situation:
I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
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How do I make my bread heavy when baked?
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
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Is there a general algorithm for calculating the amount of yeast while making bread?
I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better to work with less yeast and wait for a ...
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When to apply a white egg wash on white wheat bread?
My go to bread is a much appreciated result of many tips from this site. It is a basic 75% hydration high-protein wheat bread that proofs in total for about 4.5-5.5 hours. I think it qualifies as a no ...
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Undercooked French Bread in Bread machine
I recently bought a Hamilton Beach 2 lbs Bread-maker. Today I used their provided recipe to make a 2lbs loaf of French bread. I followed the recipe but my bread turned out looking under-cooked on top ...
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Adding malt powder to a conventional brown bread machine recipe
I'm English by birth and miss the 'old fashioned' style Granary bread of my youth. I use a breadmaker and have 'fine-tuned' recipes to produce something approaching the bread I miss: I add small ...
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What is the English name for chleb bez maki?
Can't remember how I stumbled onto this but everything I google for chleb bez maki is in Polish. Can't find a Wikipedia article. Is this a traditional polish bread?
What is the English name for it? ...
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Will an IPA beer work properly for beer bread?
Is there any reason an IPA beer would be bad or not work for a beer bread dough?
Does it take longer, the same or short than a typical beer bread to rise?
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Bagels - Use of Barley Malt Syrup or Non-Diastatic Malt Powder
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference ...
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Working principle of a farinograph [closed]
I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures the torque at the blades and estimates the viscocity of ...
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No knead bread dough looking slimy after a week
I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it throughout the week. Sometimes, at about a ...
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What's the point of long/complex sourdough feeding techniques?
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've started to look at other recipes online ...
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Sun light on sour dough starter
I have left my sour dough starter on the North facing window during the day.(I live in Australia)
It has been exposed to warm, direct sunlight.
Have I killed my wild yeasts?
Should I start again?
I ...
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Making Easter Bread
I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise again. Have I screwed up my bread by doing ...
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Adding Instant Yeast to dry bread mix for later use
I am considering selling my bread mixes online to serve customers outside of my bakery's region.
I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
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Sourdough starter not buoyant
If my sourdough starter does not float in water, does that mean it is not ready?
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How can I remove a stuck babka from a stoneware baking bowl?
I just baked an Easter bread (Babka - Polish sweet bread) and allowed it to cool in a stoneware round bowl. Now I can not remove the bread from the bowl. Any suggestions?
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What are some ways to make caramel thin? [duplicate]
I'm kind of starting off with the culinary world and one of the dishes i'll be making soon is French toast with caramelized strawberries.
However i'd like to know how to make caramel thin, because i'...
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Artisan sourdough bread
We buy artisan white sourdough bread from a baker. when we first got it the loaves were lovely for sandwiches. Lately for a couple months now the loaves having been coming with large holes maybe in ...
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Preserving bread with vinegar
If you use vinegar to preserve a piece of bread by pouring it over, will the vinegar affect the bread's taste?
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Issue getting Atta bread right
I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta.
I have tried pre-packaged ones ...
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Sourdough starter hydration
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (the original directions called for 35g rye flour, ...
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Making sourdough bread with just flour and water (and no starter)
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
Recipe:
Mix 10 cups of flour with ...
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Baker’s ratio for crackers
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my ...
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Can I blend pasta and add water to make bread or pizza dough?
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza dough?
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