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

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1answer
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Baking after rising

I have risen my dinner rolls a second time. Now they have plumped up in their baking pan. How quickly do I need to bake the bread once the bread has risen a second time?
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2answers
295 views

How can I achieve even browning on the bottom of baked buns?

I've taken to using my go-to Honey-Oat Pain de Mie recipe to make sandwich buns. I just separate the dough after the first rising into eight dough balls on a sheet pan. As a loaf, I always make this ...
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2answers
438 views

French bread falls after scoring, how can I achieve a tall loaf

My neighbor shared her delicious french bread recipe with me. Her loaves always turn out tall and fluffy. My loaves fall when I score them and the result is flat, saggy crisp crust bread. Things ...
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1answer
143 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
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2answers
373 views

How does sourdough (wild yeast) starter differ from location to location?

I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change the flavor and type of the starter? What ...
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1answer
245 views

What happens with bread at >= 94˚C/201˚F? Or: Is temperature a reliable indicator of doneness?

So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not fully rely on the time and temperature ...
4
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3answers
452 views

Cause for Popovers not Rising in Oven?

Today, I was inspired to make popovers. I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour. As for the rest of the directions, I carefully ...
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3answers
189 views

can I use flavored beer in beer bread?

Im making beer bread and only have blue moon or leineys lemon shandy. Would these work without a fruity flavor overpowering the bread?
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3answers
119 views

Bread Making - Ideal times [closed]

I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubts. For a Ideal bread making (In general) How much time ...
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3answers
6k views

How do I get crispy but thin bread crust?

On a handful of occasions I've had bread in a restaurant where the crust is thin but very crispy, almost as if it had a couple layers. It looks crackly and gives easily to pressure. It's not a thick ...
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0answers
20 views

What is the difference between how yeast, baking powder, and baking soda work as leavening agents? [duplicate]

I know that yeast works as a leavening agent because as the yeast bacteria wake up and start eating sugar, they give off gas. How do baking soda and baking powder work differently, as leavening ...
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2answers
3k views

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
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1answer
66 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 ...
3
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1answer
99 views

Should a sourdough starter be left open/ajar after feeding?

I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...
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3answers
413 views

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
580 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
9k 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
206 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
805 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 ...
3
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2answers
235 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
611 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
2k 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
73 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 ...
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1answer
95 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
925 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
492 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 ...
5
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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
233 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
102 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 ...
4
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2answers
484 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
276 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 ...
5
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1answer
572 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
302 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
861 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
789 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
8k 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. ...
6
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3answers
2k 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 ...
2
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1answer
315 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
183 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
144 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 ...