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

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2answers
93 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
2
votes
1answer
473 views

active dry yeast vs instant yeast

This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? Mediterranean Style Breakfast Buns ...
5
votes
1answer
653 views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or ...
2
votes
2answers
143 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
0
votes
3answers
133 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
15
votes
7answers
8k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
2
votes
3answers
139 views

Thinned yogurt instead of milk

A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup ...
2
votes
3answers
755 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
0
votes
1answer
474 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
0
votes
1answer
476 views

What difference does it make if I substitute low-fat milk for water in bread recipes?

I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I ...
7
votes
4answers
474 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 ...
2
votes
2answers
591 views

Leaving buttermilk out overnight, recipe for food poisoning?

In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup) in the buttermilk (2 cups). Cover and ...
3
votes
4answers
584 views

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would ...
4
votes
3answers
207 views

Adding/substituting non-flour ingredients in bread

I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry milk 2 tsp salt 4 tbsp vital wheat ...
1
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2answers
267 views

Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads

While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, you want a parisienne or a pita bread but ...
2
votes
2answers
340 views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
1
vote
1answer
108 views

How do you prolong buns/rolls/scone/crumpet softness?

I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several translations for subject but I feel this ...
1
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2answers
285 views

What herbs to use when baking bread, rusks and scones?

since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the amazing chef and brilliant baker. She ...
2
votes
2answers
161 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...
2
votes
1answer
157 views

How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?

When I bake a bread in my oven, I sprinkle some flour on the pan. But when it's half the baking time, the bottom of burger buns or baguettes become far too brown when the bread itself is not done yet. ...
0
votes
1answer
117 views

Is it okay to add extra sugar to a specific brioche recipe?

A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups flour 2 teaspoons instant yeast ...
2
votes
3answers
6k 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?
5
votes
3answers
188 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
-3
votes
1answer
232 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
-1
votes
1answer
40 views

Mixing both gluten production and milk

I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flour and water, plus oil and salt. I'm ...
1
vote
1answer
58 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
2
votes
3answers
438 views

Long chilling of brioche dough?

What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without deflating) for one hour, deflating, ...
5
votes
2answers
259 views

Is there a reason to NOT use no-stick spray (Pam) for handling dough?

I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too ...
3
votes
1answer
148 views

Why does my bread have a dip in the center?

I made some white bread this evening and was quite happy with it except for the dip in the center: I suspect maybe I left it to prove too long? it seems like the air holes are too big and it has ...
1
vote
2answers
141 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...
2
votes
2answers
97 views

Search terms for potatoes inside of a bun

So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small potato wrapped in bread dough which is ...
1
vote
2answers
331 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
5answers
376 views

How can I make proper sandwich slices of home-made bread?

I like baking my own bread and do it quite often, yet to fill our family lunch boxes we still resort to professional baked bread. The main and maybe the only reason is that we can't seem to slice our ...
2
votes
1answer
143 views

Bread-machine recipes: are liquid ingredients fungible?

I've noticed that the recipes that came with my bread machine all have about the same ratio of liquid ingredients to flour: for a 1.5-pound loaf, 3 cups of flour is accompanied by 1 cup of water +2T ...
1
vote
1answer
160 views

How is it that brioche rises so high?

I just made this brioche and I'm very pleased with it. I'm puzzled though. Where did all of this lift come from? The dough shaped in the pan for the final proof was tiny. The formed loaf was less ...
5
votes
4answers
530 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
5
votes
1answer
631 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 ...
2
votes
3answers
120 views

How do I clean off bread stuck to a non-flat / patterened cast iron pan?

If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no flat spots, just a lot of grooves and ...
5
votes
4answers
862 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 ...
6
votes
1answer
226 views

Can I add butter to yeast dough which has already risen?

I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter after it has risen or can I make something ...
2
votes
2answers
499 views

Why does the “almost no knead bread” recipe use beer? Can it be replaced?

In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? And can it be replaced by something else ...
2
votes
3answers
328 views

Bread Proving Time in Warm Climates

I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
2
votes
1answer
383 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
1
vote
3answers
164 views

Is there a trick to turn old bread into almost-new bread?

Whenever I buy bread, it's flavor and texture is amazing in the first day. The bread is humid and soft. In 2 or 3 days, it gets hard. Is there some trick to renew the bread to a nicer state?
2
votes
1answer
204 views

How to slash bread to let steam out

I'm trying to make loaf bread with filling swirled into it.... I had issues with the chestnut paste because it had butter so it left gaping holes...the redbean paste held up better..but it was really ...
1
vote
1answer
120 views

Please help me to fix my bread to be more soft and smaller hole [duplicate]

This is what happen last time how to make dense texture bread? I follow what rumtscho said and went a bit out of the track. and this is my result: the hole is quite big which is not what I want. ...
0
votes
1answer
151 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
121 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
vote
1answer
139 views

Make pate easier to spread

When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have tried other pates that are much softer and spread ...
0
votes
3answers
2k views

how to make dense texture bread?

I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I also want it to be chewy, not just soft. ...