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

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0answers
113 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
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2answers
102 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
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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
70 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
84 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
106 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
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2answers
162 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 ...
2
votes
2answers
549 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
136 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 ...
3
votes
2answers
1k views

What ingredient or method causes a mixture to be a bread versus cake?

Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to premixed boxed cakes) and while the taste ...
3
votes
1answer
621 views

Moldy bread smell but no mold?

I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. They taste strange too. This I know ...
1
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0answers
55 views

Why is my bread not mixing and cooking properly

When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doesn't join together again like my ...
2
votes
1answer
235 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
1
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0answers
84 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
4
votes
2answers
741 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
2
votes
3answers
791 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
1
vote
1answer
110 views

New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?

I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out ...
1
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1answer
80 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
1
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1answer
115 views

How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20

In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low carb recipes for low carb bread ...
3
votes
0answers
54 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
5
votes
1answer
114 views

Why did my chocolate chip banana bread split?

Usually, I mix the butter and sugar first, then add the banana mashed with a little milk, and I put dry ingredients in last. But this time I put the baking powder with the butter and sugar and egg ...
2
votes
1answer
84 views

Can zucchini be increased in zucchini bread recipes?

I would like to increase the amount of zucchini in my zucchini bread recipe. Can I? How much? Does increasing the amount of zucchini make other changes necessary?
3
votes
2answers
216 views

How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?

1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
1
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2answers
270 views

Difference between french bread and japanese bread

I live in japan for 1 year now, but i cannot find french bread - Baguette - in tokyo as we have in france They're bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like i am ...
0
votes
1answer
72 views

A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and ...
4
votes
3answers
2k views

Can I substitute almond meal for breadcrumbs in meatballs?

I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I ...
4
votes
1answer
105 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
0
votes
0answers
45 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
1
vote
1answer
2k views

“Acetone” smell on bread

I sometimes buy a brand of multi-grain salt-free bread *. After 2-3 days, it gets a very distinct smell of acetone, like paint stripper or nail polish remover. If I toast the bread, the smell goes ...
4
votes
3answers
283 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
2
votes
3answers
2k views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
3
votes
1answer
136 views

Can you mix Red Onion chutney into bread?

I was thinking about making some bread today, and I have some leftover red onion chutney. I was wondering if it would be nice to mix the chutney into the bread dough, and then bake it. If so, would I ...
0
votes
2answers
296 views

Can I use amaranth flour or another flour as a substitute for white flour?

I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tastier and healthier tortilla, and still ...
1
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1answer
124 views

Quick-cooking vs. regular oats for bread

I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?
5
votes
1answer
873 views

Difference between fermentation and leavening?

What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one substance converting to another, which ...
3
votes
2answers
91 views

Whole Wheat Breads Dough Conditioner

I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas are never flexible, even when I ...
0
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2answers
90 views

Using Italian Bread for French Toast?

Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
3
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2answers
430 views

Effects of elevated storage temperature on bread quality

It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions ...
2
votes
2answers
865 views

Are the rolls at 'Ryans' or 'Golden Corral' a style of bread?

I've been looking for a recipe online to replicate the rolls you'd find at a 'Ryans' or 'Golden Corral'. I've tried several that sound promising, only to have them turn out tasting like another type ...
2
votes
1answer
348 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
0
votes
3answers
453 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
3
votes
2answers
170 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
2
votes
1answer
152 views

What is Balkan bread?

A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in ...
2
votes
1answer
139 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
1
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1answer
14k views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
0
votes
2answers
132 views

Could malt used in bread show up as dark brown “grains” in the finished loaf?

I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of rice in ...
5
votes
4answers
945 views

Bread has tough, crunchy crust but is underbaked in the middle - how to fix?

I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in her sleep, when she wrote down ...
4
votes
1answer
146 views

Is it important to knead biga/poolish?

I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not worth doing?
2
votes
2answers
177 views

When should I add proofed yeast to a bread machine?

I like to use proofed yeast when making bread. I want to use a bread machine but all the recipes call for adding dry yeast to the dry ingredients before adding the liquid. Since proofed yeast is ...
2
votes
2answers
108 views

Baking focaccia

I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering what effect the lack of salt in the dough ...