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

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How does halving a bread recipe impact rising time?

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
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does bread have alcohol in it?

According to wikipedia, the byproducts of yeast fermenting (like done in baking it says) are carbon dioxide and alcohol (not necessarily ethanol -- the kind you can get drunk on). If that's the case, ...
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How can I create steam in a normal oven to promote bread oven spring?

Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this high humidity environment in my home ...
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2answers
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What happens during a cold fermentation that makes bread taste so good?

Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor. What do the enzymes do and why don't ...
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3answers
677 views

What can I do with a failed bread?

So I attempted my first loaf of bread tonight and I blew it. It's flat and way wide (I tried a free pan loaf). It's about 2 inches tall and very spongy. It has roughly the consistency of a corn ...
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345 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
952 views

How do you get 'ears' when baking bread?

When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up? Most of the time they open up, but just end up flush with the rest of the crust.
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Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
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449 views

Can I make ciabatta with corn flour?

This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter Set aside covered at least 8 hours Heat ...
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1answer
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What is the difference between a poolish and a biga?

Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some direction: are there differences in making ...
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3answers
500 views

What characteristics should a bread peel have?

A peel is the utensil used to transfer loaves into the oven: Image source: Wikipedia I've done a couple of them using some wood boards I had on hand. I made them for a home electric oven. But now I'm ...
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5answers
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What is the ideal hydration for bread dough?

I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration. The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. ...
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How do I eliminate Corn Meal “grittiness”?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
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4answers
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Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
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2answers
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Why do you need to refrigerate bread dough overnight?

I'm making a no-knead bread (actually my very first time making bread!) and right after mixing the dry ingredients with water, it's supposed to sit for a couple hours to rise and then be placed in the ...
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6answers
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Baking naan without an oven?

Is it possible to make eggless naan without an oven?
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5answers
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How can I rescue overproofed bread?

If I make a loaf and slow proof it in the refrigerator, I find that sometimes it will collapse in the middle. I know this is happening because there is a large air pocket in the cling film above the ...
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2answers
664 views

Baker's Math Formula System - Why Isn't the Flour Mass in Corn Bread Formula 100%?

I am currently in the middle of a challenge to bake every formula in the Bread Baker's Apprentice book (BBA). This book describes a principal called the Baker's Math Formula System where all ...
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6answers
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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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5answers
861 views

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
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Why does commercial brown (whole wheat) bread taste bitter?

I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the commercial whole wheat bread made of this ...
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3answers
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What is the secret to baking bread with a very fine crumb?

I've noticed bread purchased from the local baker always has a very fine crumb. How is this achieved??
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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
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Why does bread with filling separate and how do I prevent it?

Sometimes when I make sausage kolaches or cinnamon rolls the bread layers pull away from the sausage or the filling and leave an open space inside. The separation is cosmetically unattractive, and can ...
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4answers
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Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
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How should I clean, or care for, a banneton (brotform, proofing basket)?

How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest ...
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2answers
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How careful do you have to be with adding flour for kneading?

When you're working a dough (kneading or rolling out), instructions often say to flour the surface you're working on and your rolling pin or hands. This helps the dough to stick less. However, I ...
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2answers
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Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. ...
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2answers
11k views

Why add malt to bread?

Several bread recipes that I have been looking at recently call for rye malt. I know that malt is sweet but what other effect will malt have on a bread recipe?
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719 views

Baking bread with spelt flour, without using a bread pan

I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than when using wheat flour, and when baked, ...
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1answer
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Kneading before or after rising?

I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
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3answers
2k views

What defines a bread as 'artisan'?

'Artisan' is a term thrown around a lot right now in the bread world. What defines something as an 'artisan' bread? Is it a function of the recipe, the technique, or the person? Note, I'm not ...
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2answers
333 views

When is the best time to use my sourdough starter?

When I feed my sourdough starter and leave it out to make bread, it reaches max size in about 6 or 7 hours, then it begins to fall back. Is this the point at which I should make bread in order to get ...
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2answers
574 views

How can I make this very low hydration bread more home baker friendly?

The recipe is something like that: 400g of flour 180g of water 2g of yeast 7g of salt Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple. ...
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3answers
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What type of flour should I feed my starter with?

Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answer. Should I be using the flour I plan ...
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2answers
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yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
7
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1answer
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How do I modify sourdough recipes for use with my small starter?

I have a 125% hydration starter that I got from some chef friends of mine, but I've been instructed that if I care for it properly I should be using no more than 90g of starter from the base culture ...
7
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1answer
829 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 ...
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4answers
397 views

How should I incorporate oil into focaccia?

Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I ...
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4answers
522 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 ...
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5answers
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How can I put a hot dog in a bun without splitting the bun?

I have some store-bought, pre-slit hot dog buns. They are a little brittle, and if I open the slit wide enough to take the hot dog, the bun splits in two. I've tried using my toaster oven to warm the ...
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3answers
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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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5answers
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How do I prevent burning the bottom of the bread when cooking over a campfire?

Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire ...
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5answers
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How to get uniform slices from bread?

We make bread for sandwiches a few times a week, but slicing them is always a pain. The pieces just don't come out uniform. I end up with angled pieces as the knife doesn't end up going straight ...
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3answers
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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 ...
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2answers
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Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
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3answers
559 views

What's the difference in baking bread in a loaf pan vs. in a Dutch oven?

When I bake bread, I always use my loaf pan (something like this). Recently, I've seen some people who bake bread in a Dutch oven (or something similar). Why is this? What are the differences between ...
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Toast bread slices in a convection microwave?

Does a convection microwave make decent toast, as a toaster oven would or a bone fide oven set to broil? I have read far and wide on the internet and in operating manuals for Sharp, Bosch, etc. ...
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521 views

How do I make my sourdough bread dough stretchy and not have it tear?

I've been trying to make chewy sourdough bread and it's not going as planned. I read somewhere that if you mix and knead the bread a lot and avoid adding a lot of sugar and use a lot of water that ...
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3answers
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Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...