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

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6
votes
4answers
1k views

How do I feed a sourdough starter?

The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think ...
5
votes
3answers
693 views

How can I score wet bread dough more easily?

I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
5
votes
2answers
4k views

How can you know that your bread is done?

Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and I don't think the toothpick trick works ...
4
votes
4answers
531 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 ...
3
votes
4answers
451 views

What edible solution can I cover bread in to make it waterproof?

My partner and I are working an entrepreneurial project for school, and we decided to make a sort of edible water bottle. We decided we would make it out of bread, which we would cover in some ...
3
votes
1answer
2k views

Topping bread with poppy seeds or sesame seeds

Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be used to stick them to the dough? ...
2
votes
4answers
5k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
2
votes
4answers
3k views

Is there a way to bring a loaf of bread that's gone dry, back to life?

It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to restore some of the life back into them?
14
votes
8answers
10k views

Why does leftover pizza dough make terrible bread?

I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
10
votes
4answers
5k views

Sourdough in Bread Maker?

Are there any bread machines that would allow making a sourdough rye bread? If not, could a bread maker simplify the process of making a sourdough loaf?
10
votes
6answers
11k views

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it ...
10
votes
1answer
4k views

When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?

I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, ...
9
votes
5answers
5k views

What is “pizza crust yeast”?

Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
9
votes
3answers
3k views

What are good techniques for getting gluten free bread to rise?

I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
8
votes
2answers
1k views

My grandmothers “brown” bread

I grew up in Nova Scotia, Canada and my grandmother used to make what she called "brown" bread she used to make it every time she would make homemade baked beans. She is no longer with us and I'm ...
8
votes
1answer
723 views

Uses for Old bread dough

I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
7
votes
4answers
421 views

I want to duplicate my bread mistake!

I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rolled oats (not quick oats) 1 1/2 ...
7
votes
1answer
621 views

How to ship bread or bread dough?

I've been thinking about starting a boutique mail order dinner roll business. Dough While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...
7
votes
6answers
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
6
votes
2answers
2k views

How accurate is the window pane test? (breadmaking)

I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
6
votes
2answers
7k views

Dry milk in bread: purpose, and substitutions

I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 ...
6
votes
2answers
8k views

Why add malt to bread?

Several bread recipes that I have been looking at recently call for rye malt. I know that malt is sweet but what other effect will malt have on a bread recipe?
6
votes
3answers
9k views

How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?

I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leave it on the counter uncovered overnight? ...
6
votes
2answers
608 views

How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe calls for one sachet, my pizza dough ...
5
votes
1answer
407 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 ...
5
votes
2answers
299 views

Making Malt-Free Bread

The bread I make has been inconsistent in how it turns out each time. I follow the "Artisan Bread in 5 Minutes a Day" method for making bread. Sometimes it rises really nice, other times it barely ...
4
votes
2answers
2k views

Can I freeze my selfmade focaccia?

In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it into the freezer. Will that work or will ...
4
votes
2answers
3k views

Does resting kneaded dough for few hours change the taste/texture/softness of parathas?

We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outcome? P.S. After kneading the dough, all ...
4
votes
1answer
289 views

Amount of salt in bread

I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread. On the other hand, the health ...
4
votes
0answers
440 views

What are alternate uses for leftover buttermilk? [closed]

Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda ...
3
votes
1answer
181 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 ...
3
votes
1answer
1k views

What went wrong with my sourdough?

I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that was eatable. I followed Paul ...
3
votes
1answer
370 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
3
votes
1answer
152 views

Does the direction matter in the Stretch and Fold method?

I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough is the "Stretch and Fold" method. ...
2
votes
3answers
466 views

Can I store bread dough overnight?

I would like to bake bread as soon as I get up. Would it be possible to store bread dough overnight, perhaps in the fridge? For how long could I store it? Would it need to rise again next morning?
2
votes
1answer
1k views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
2
votes
1answer
27k views

How long can I keep bread dough in the refrigerator?

If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well ...
2
votes
3answers
446 views

How to build steam in the oven for getting an oven spring? [duplicate]

From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses expand with heat, so it will also help ...
2
votes
4answers
483 views

What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?

I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare brown/multigrain breads which need whole ...
2
votes
4answers
8k views

Egg replacer for bread dough?

I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
2
votes
2answers
254 views

What Sampling Bread to use for Pulled Pork, open faced?

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
1
vote
2answers
221 views

Can I rest my Ciabatta dough overight? (experiment results)

I'm making Ciabatta for the first time Recipe (sorry, paywalled). My biga is fermenting as I type this, I'll mix the dough tomorrow. By then the biga will have had about a 16 hour ferment. The dough ...
0
votes
1answer
120 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
94 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
votes
1answer
70 views

Bread Book Suggestions [closed]

I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been researching this for a few days, but as usual, there is a ...