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

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1answer
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What is crusty loaf bread?

I have a recipe for garlic crack bread (pull apart bread) that calls for a crusty loaf, preferably sourdough or Vienna. I have looked in the bakery sections and can not find. Is there possibly a ...
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1answer
85 views

How to make Barley bread?

I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten. So is there a recipe for bread with ...
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2answers
196 views

Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?

Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it ...
4
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1answer
213 views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
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4answers
666 views

What causes the crown of the bread to crack during baking?

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
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2answers
141 views

*Cannot* get that “Oven Spring”

I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nicely, but it just won't rise more in the ...
4
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2answers
307 views

How to bake large batches of bread

I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the ...
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2answers
343 views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
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4answers
453 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 ...
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2answers
127 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 ...
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0answers
93 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 ...
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2answers
226 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. ...
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1answer
40 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?
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2answers
173 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
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2answers
140 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
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3answers
151 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
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1answer
176 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
140 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 ...
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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 ...
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1answer
105 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, ...
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2answers
276 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 ...
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0answers
46 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
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2answers
480 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 ...
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3answers
1k 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
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1answer
108 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
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1answer
194 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 ...
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1answer
224 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, ...
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1answer
73 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 ...
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2answers
93 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
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2answers
223 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 ...
5
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3answers
443 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
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1answer
243 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
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1answer
435 views

Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning
4
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1answer
239 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
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1answer
163 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
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3answers
519 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 ...
3
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2answers
160 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
114 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
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2answers
159 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
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1answer
446 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
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4answers
287 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 ...
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1answer
162 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
252 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 ...
2
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1answer
258 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
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0answers
76 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
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1answer
104 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
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1answer
103 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
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2answers
1k 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
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1answer
5k 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 ...
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1answer
113 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 ...