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

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4answers
846 views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
3
votes
1answer
261 views

How long should I knead bread dough by hand?

Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claims, I am kneading the dough for a minimum ...
1
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2answers
92 views

What water should be used in baking bread?

Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from Poland Spring to Nestle Pure Life ...
0
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1answer
71 views

yeastless bread help!

My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I ...
5
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3answers
324 views

What temperature of water will kill yeast?

In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use active dry yeast and I just add it to the other ingredients and knead it in.
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2answers
287 views

How to rise and bake a sourdough loaf in the least amount of time?

Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bread within the next three hours when ...
3
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2answers
463 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
7
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1answer
459 views

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. ...
2
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1answer
8k views

How does tangzhong (water roux) make bread softer?

As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to ...
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2answers
522 views

Baking yeast breads in gas oven?

There are only 3 rack settings in my gas oven. I have baked on the top rack and my bread is raw. Which one should I use to cook at 350f for 35-40 min.
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4answers
1k views

Pizza Dough Seasoning

King Arthur sells pizza dough flavoring on their website. I'm looking to try to homemake some since my dough is a little bland. The ingredients listed include cheese (maybe Parmesan or Romano,) garlic ...
2
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1answer
488 views

Should I use olive oil in in baking?

Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is ...
2
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2answers
101 views

Stuffing bread for the next day

Can you make your dough and stuff it/roll it with meat or whatever you choose, then place it in fridge overnight to be cooked the next day? What I mean is, do everything like you are about to bake ...
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3answers
3k views

Adding too much flour to bread dough in Kitchenaid Stand Mixer?

I own a Kitchenaid Artisan Stand Mixer and everytime I try to use the dough hooks to make bread, I always end up using WAYY more flour than the recipe calls for. For example, I was trying to make ...
2
votes
1answer
999 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 ...
3
votes
3answers
885 views

How can I make whole wheat bread and biscuits with out the bitter taste?

When I use the command recipe to make biscuits using an organic whole wheat flour it has that bitter brown wheat flavor. how can I change it, or what can I add tot he recipe to make it taste better, ...
3
votes
1answer
78 views

How can I convert a muffin recipe to make crumpets?

If I have a recipe that I like for muffins (in the original English sense of the word, i.e. a fat disc of bread that's made from cooking a yeasted batter on a griddle in crumpet rings), what do I have ...
2
votes
1answer
18k views

How long can I keep bread dough in the refrigerator?

If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well ...
3
votes
3answers
390 views

What edible solution can I cover bread in to make it waterproof?

My partner and I are working an entrepreneurial project for school, and we decided to make a sort of edible water bottle. We decided we would make it out of bread, which we would cover in some ...
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0answers
37 views

How can I make milk bread loaf with very soft crust? [duplicate]

Okay this is the problem I encounter everytime I bake breads. Even though I make bread or buns with right amount of ingredients, they turn out quite hard from outside. I like crusty bread but it is ...
8
votes
2answers
747 views

How does hydration of a sourdough affect baking features?

Looking at different recipes for sourdough starters, there's everything from a mix as dry as cookie dough to as wet as gruel. In this (danish) recipe from the acclaimed chef Claus Meyer of a pretty ...
1
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1answer
92 views

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?
2
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2answers
346 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
521 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 ...
2
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1answer
147 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
2
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2answers
427 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 ...
7
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1answer
255 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
576 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 ...
3
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3answers
201 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?
0
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3answers
123 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 ...
2
votes
3answers
8k 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 ...
0
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0answers
21 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 ...
2
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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
68 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
votes
1answer
103 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 - ...
1
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3answers
437 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
votes
2answers
710 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 ...
1
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2answers
4k 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
votes
2answers
11k 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
223 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
votes
1answer
870 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
votes
2answers
262 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
votes
2answers
755 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. ...
5
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2answers
153 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 ...
5
votes
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
votes
1answer
79 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
99 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?
3
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2answers
1k 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 ...
2
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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
505 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 ...