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

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2
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3answers
427 views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
2
votes
3answers
4k 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
2k 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
3answers
553 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
547 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
10k 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
257 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
313 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 ...
1
vote
3answers
6k views

Why does my bread burn at the bottom before it is done?

I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a thermometer, so I don't know exactly what ...
0
votes
1answer
148 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
114 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, ...
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votes
1answer
73 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 ...