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

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2
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3answers
255 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
2
votes
2answers
106 views

How can I improve the shape/appearance of this bread?

I've been making bread from this recipe: 550g flour 370 water 12g kosher salt 4g yeast Knead in the stand mixer, shape into an ovoid bâtard kind of deal, slash diagonally, and bake 45 min. at 450F/...
5
votes
1answer
211 views

Why add lupin flour to white bread?

We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in addition to wheat flour, it contains ...
1
vote
1answer
75 views

Creating ideal temperature for dough to rise

Are there machines that maintain optimal temperature for dough to rise?
3
votes
4answers
289 views

Breadmaker bread not remaining fresh long enough

I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This ...
14
votes
5answers
4k views

How many kilos of bread can I produce with one kilo of flour?

I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour? To make it simple, let's say generic ...
0
votes
2answers
92 views

Making bread on Stand Mixer

I am a novice at making bread from freshly milled flour. I have a kitchen aid mixer and am using the dough hook to knead bread. Do I need to: Knead it more by hand once I turn it out? how long Put ...
1
vote
3answers
234 views

Preserving cheese sandwich

I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alternatives but it's not really clear what'...
2
votes
1answer
49 views

Egg In My Bread

I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is no milk in it). I also use refined ...
1
vote
2answers
139 views

Dough whisk as a substitute to a mixer or wooden spoon

I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a dough whisk instead of a wooden spoon? ...
0
votes
0answers
57 views

Making Bread From Pizza Dough

My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little over an hour at 350. I let it rest and ...
0
votes
2answers
90 views

What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
3
votes
1answer
83 views

Water + Sugar Solution Preserves Bread?

I've heard that by coating bread with a solution of water and sugar can preserve it from mold. Is this true? If not, then my Science Fair Project will be a bust.
0
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0answers
89 views

Charcoal in bread baking, where to start?

I have been wanting to try baking with Charcoal for some time. Sourcing the powder is already a hurdle. Has anyone baked with it before and can offer advice? The best thing I have found so far is here ...
6
votes
3answers
309 views

Why is my bread falling flat?

I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then when it rises, instead of forming a ...
1
vote
1answer
103 views

Is there REALLY a difference in powdered milk brands for baking bread

I reading a new to me bread recipe it calls for a specific brand of nonfat dry milk powder (such as Alba). I wonder if there is a difference in brands/ makers or is there something special about this ...
5
votes
2answers
494 views

How much calcium propionate should I use as a bread preservative?

Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is a safe preservative, but don't have any ...
3
votes
3answers
296 views

Bread substitute for wheat allergic

What types of bread and bread substitutes are there for people who are allergic to wheat (and also soy), as a part of breakfast fare (sandwiches etc)? Unfortunately most of store-bought bread here in ...
3
votes
2answers
444 views

How to store bread dough in the fridge for proofing?

My bread book says that I can store the shaped loaves of white bread with sourdough starter and yeast in the fridge overnight instead of just leaving them to proof for two hours outside under a moist ...
1
vote
0answers
88 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
0
votes
0answers
19 views

How do I produce lots of steam in a plain household oven? [duplicate]

Professional bakery ovens produce steam which is needed for baking bread (developing the crust). In a plain electrical household oven: how do I produce enough steam to bake delicious bread?
7
votes
3answers
797 views

What is the difference between making French baguettes and US style baguettes?

I have noticed that there is a large difference between French baguettes with chewy crust and consistent airy and chewy inside. Baguettes in the US are a different type. I am referring to the ones I ...
8
votes
1answer
138 views

What is the name of this Ukrainian bread?

As part of a welcoming ceremony, Vice President Joe Biden ate a certain type of bread in a salt and bread ceremony put on by the very hospitable Ukrainians in July of 2009.. It was not your every day ...
5
votes
2answers
295 views

What is an 8.5 x 4.5in bread pan in UK lb based pan sizes?

An American relative has asked for an 8.5x4.5in bread pan for Christmas, but UK pan sizes are by weight: 1lb loaf, 2lb loaf, etc. How much dough would you put into an 8x4 (or 8.5x4.5) pan?
3
votes
1answer
511 views

Kneading Bread After Rising

Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
23
votes
5answers
6k views

Preventing my toast from becoming wet when I put it on the plate

Since I moved to my new flat, I have a problem when heating bread in any way. What happens is that if I put it on a plate, it gets very wet on the plate side. This is so acute that drops appear on the ...
18
votes
2answers
3k views

How was the usage of yeast for bread discovered?

From where did people get the yeast for their bread??
0
votes
5answers
498 views

Is there a bread you can mix in the evening, leave overnight, and bake in morning?

I'm afraid I know little about breadmaking. Is there a bread where you could: -- mix it and I guess knead it in the evening (say around 9pm), -- leaving it out overnight (perhaps to rise (?) etc.?) ...
1
vote
1answer
527 views

Refreezing thawed out bread dough

I have a bag of Bridgeford frozen rolls. Defrosted the whole bag and realized it's too much. Can I refreeze it before it rises? It's still in the refrigerator.
3
votes
1answer
214 views

Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?

I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states it can be baked up to 500 degrees, ...
4
votes
2answers
499 views

How can I keep the shape of my free-form bread dough when it is rising?

I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise ...
2
votes
2answers
419 views

Glazing bread pre-baking

I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a ...
1
vote
1answer
84 views

Bread bowls verus loaf of bread

I am making bread bowls for soup. I made extra dough for a loaf, do you think there is a difference making a loaf from a bread bowl recipe? The Bread Bowl recipe seems like a pretty standard bread ...
2
votes
2answers
733 views

What happens if bread is made with sparkling water?

I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what ...
2
votes
2answers
152 views

Can you make french toast without eggs and gluten?

I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy milk but it's not the same and doesn't ...
10
votes
2answers
409 views

Why do we dimple a focaccia?

When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I'm asking here: why do we make dimples ...
4
votes
4answers
6k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
2
votes
1answer
112 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
0
votes
2answers
98 views

Bread: Higher rise/coarser crumb [duplicate]

I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either way. I give the starter 10-12 hours, then rise the dough ...
2
votes
1answer
268 views

Can over proofed dough be harmful to breathe in?

I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day. It's a dough made from dry yeast. One night I ...
3
votes
1answer
328 views

Shelf Life of Homemade Panettone

I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential for them to spoil or go stale; but also,...
1
vote
0answers
140 views

How to make my sourdough sweet?

When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would sell it at work. I didn't know it was ...
1
vote
2answers
196 views

Sugar and yeast proportion while making sweet bread

Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? I understand that sugar (and by extension jaggery) helps yeast multiply at a ...
8
votes
5answers
2k views

Bread preservation

Every time I make bread and put it in a ziplock or plastic wrap it goes moldy in 3-4 days. Does anyone know what I can put in it to make it last as long as store bought bread?
4
votes
2answers
72 views

the yeast wont rise in my bread machine

I have a bread machine and when i follow the recipe putting boiling water, sugar, one packet of yeast, then let if foam for 15 minutes the yeast still isn't rising. What should do differently?
6
votes
1answer
86 views

Should the oven temperature be the same for smaller batch?

Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did that before and it would cook quickly. ...
-2
votes
2answers
138 views

Gluten-free alternative to commercial yeast when making gluten-free bread?

This link claims that yeast contains gluten, which is understandable. Yet today, a lot of people have a reaction to gluten that they are trying to avoid by becoming gluten-free. There are many brands ...
2
votes
2answers
187 views

I made white bread yesterday, and it smelled similar to sourdough…why would this happen?

I used plain white flour to make homemade bread. I followed the recipe from the 2011 cookbook titled "Blue Ribbon Recipes". I have been using this recipe since I bought the book in 2011, and have ...
3
votes
2answers
932 views

Measurement of ingredients for baking 400g of brown bread

I am not a professional baker, these days I have found love in baking brown breads at home. I want to bake a loaf of 400g, for that I take below measurements 300g of wheat flour 100g of water 2 ...
0
votes
1answer
138 views

What gives a good bagel its crust?

I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, crisp, blistery crust, which has eluded me ...