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

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Rehydrating Dried Rosemary for Bread?

I love the flavor of rosemary but I don't like its prickliness. It's worse dried, but I don't even like that particular quality in fresh rosemary. I'm experimenting with a yeast bread that will ...
4
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2answers
523 views

Why isn't a Sourdough starter unsanitary?

Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathogens, but reading around this doesn't seem ...
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2answers
3k views

How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?

I have to ask this question as I really tried hard to achieve a soft crust for sandwich bread but couldn't succeed. I have tried lots of techniques and different recipes but I really couldn't make a ...
4
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2answers
7k views

Why is milk powder used in bread machine recipes?

In a bread machine bread recipe, why is milk powder included? And is milk powder needed? I have baked several loaves without milk powder. When the bread is baking sometimes the loaf ...
3
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1answer
199 views

What is the white swirl in my bread and is it safe?

I just bought a loaf of wheat bread and in an attempt to use it I noticed that there are thick white "swirls" throughout the whole loaf. I thought it might be that it was not mixed properly but I ...
4
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1answer
763 views

How does a sourdough sponge work?

I'm trying to learn more about sponges in breadmaking. Most recipes that I've found for sourdough bread don't use a sponge. What does it add? Also, what's a general rule of thumb for how to make ...
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2answers
225 views

Help with sourdough bread

I've been experimenting with whole wheat sourdough bread for a few weeks now. My starter uses T110 wheat flour at 100% hydration, and bubbles nicely. I make the bread using: 1.5c T150 wheat flour, ...
3
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2answers
532 views

Milk instead of water for sourdough?

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
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2answers
152 views

Is there a term for the differentiating effects on loaves of bread?

Say you make several loaves of bread which look very similar. You can put oatmeal on the white whole wheat, sesame seeds on plain white, poppy seeds on gluten free and cross hatches on rye. Is there a ...
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4answers
1k views

How to get a sourdough like effect without the hassle of a real sourdough starter?

I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much ...
3
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1answer
72 views

How far ahead of time can I make or bake a bread with fruit and honey in it?

I want to make several loaves of a honey-apple challah for Jewish friends for Rosh Hashanah. However I am going to be out if town for Labor Day weekend. If I bake some on Saturday night and seal in ...
3
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1answer
93 views

Baking wheat and dairy-free bread with only dry yeast

I am going to try and cook my own wheat and dairy free bread. It says use dry and fresh yeast. Can I use only dry yeast, and if so how much more do I have to use?
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2answers
849 views

How to mix ingredients in bread machine?

Following the catalog instruction I simply put ingredients into bread machine. However, when I got the dough, it contained particles of yeast. Then, I decided to dissolve the yeast into water (as an ...
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3answers
2k views

How do you emphasize the yeast flavor out in bread?

How do you amplify the yeast flavor in bread?
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2answers
469 views

Bacon Buns: How to make them softer

Recently I tried using this recipe to make bacon buns: Bacon Buns Recipe - Lithuanian Lasineciai The buns flavor turned out fantastic, however they were too hard and dry. How would you go about ...
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2answers
2k views

When making bread, should I add salt early or late? Pros and cons

A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough. I had learned to first just mix flour, yeast and water evenly. Let them sit ...
4
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2answers
1k views

Could I use beer instead of/as well as water in my sourdough?

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
2
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1answer
227 views

How to avoid collapse of yeast-raised dough?

I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating. The dough ...
3
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1answer
98 views

Salt stick dough and shaping

Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks. Basic outline: make a slightly enriched dough ('medium ...
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2answers
474 views

What kind of homemade sandwich bread or wrap lasts longest?

I want to prepare a homemade bread, wrap, pita, or tortilla-like food, something to make in advance on weekends, to later fill with typical sandwich fillings, such mayonnaise, cheese, sliced meat, and ...
3
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1answer
257 views

Is sterilized milk safe to use with a breadmaker's timer function?

I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have ...
4
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1answer
541 views

Can soda bread be successfully frozen, either baked or in dough form?

I have to cook for one and soda bread is better for my diet. Can it be frozen once baked, or in dough form so that I don't feel I have to pig out!?
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1answer
275 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
3
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1answer
794 views

What went wrong with my sourdough?

I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that was eatable. I followed Paul ...
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1answer
117 views

Uses for dry bread [closed]

Currently I have a lot of bread. It's not bad, only dry because it's a bit old. I don't want to throw it out. What can I do with it?
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3answers
741 views

bread flour strength?

ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant? or if not will that ...
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4answers
7k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
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3answers
1k views

Is bread that can go mouldy better than that which does not?

I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
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1answer
303 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
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1answer
2k views

How do you make whole-wheat bread less crumbly? — (Without adding gluten)

I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it. I have heard of adding ...
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2answers
1k views

Why does soda bread preserve less well than sourdough or yeast based bread?

Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or similar. This is not the case for most ...
2
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2answers
161 views

Is it possible to make breads using cake techniques?

Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
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1answer
180 views

Stronger bread, how could I achieve that?

I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
2
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1answer
5k views

What combination of flours can be used as a substitution to a bread flour?

Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice flour What can be the combination of ...
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2answers
1k views

Why did my French bread neither rise nor bake properly?

Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread ...
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1answer
143 views

What does karate chop in a french bread dough mean?

http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
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3answers
4k 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 ...
2
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3answers
337 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 ...
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2answers
679 views

What are the breads with big holes and small holes called?

What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this: For smaller holed breads is the name "sandwich bread" sufficient for ...
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3answers
2k views

Why and what kind of breads should be scored?

Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen if we don't score the breads?
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3answers
571 views

How can I score wet bread dough more easily?

I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
7
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1answer
189 views

Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?

So I am just beginning on my bread making adventures and have been studying the concept of water to flour proportions for baking bread. My question is about experimenting with other types of ...
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2answers
1k views

How to prevent bread sticking to cast iron pan?

I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
7
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4answers
54k views

How do I make my bread/buns super soft?

I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns. I have tried a different recipe each time, but none of them have even ...
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3answers
1k views

Does beer in bread retard the yeast?

I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% ...
5
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2answers
846 views

How can I make the exterior of my croissants less hard and more flaky?

My croissants look good and they taste fine but they have an extremely flaky/hard exterior, it is like a biscuit even though they are light in weight and have the bee caves inside as supposed. I would ...
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3answers
3k views

What is “pizza crust yeast”?

Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
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1answer
98 views

What is a good bread recipe for light bread, but able to be shaped?

I've started this thing for Easter where I bake bread and mold it into the shape of a bunny. Last year the bread turned out really hard and was hard to eat. How can I be able to shape it but have the ...
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6answers
1k views

What is the ingredient in bakery Italian bread that give it that great taste

I have looked in many different recipes and tried different things ie, brown sugar, diastatic malt etc and have gotten pretty good at breadmaking but I can't duplicate that taste of a bakery made ...
7
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1answer
453 views

How to ship bread or bread dough?

I've been thinking about starting a boutique mail order dinner roll business. Dough While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...