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

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5
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2answers
861 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 ...
9
votes
4answers
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 ...
2
votes
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 ...
3
votes
6answers
2k 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
votes
1answer
460 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 ...
3
votes
3answers
666 views

What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?

I'm trying to rise bread overnight in the fridge and sometime it collapses. What changes could I try in the recipe to try to stop this from happening? I think I need to retard the yeast action (I'm ...
6
votes
5answers
4k views

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 ...
5
votes
1answer
2k views

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 ...
1
vote
3answers
552 views

Why is commercial sandwich bread so popular in the US and UK?

Why is commercial, sliced, sandwich style bread so popular in the US and UK, as opposed to more traditional European loaves (like this Slovakian bread)?
3
votes
3answers
274 views

Can I bake bread in pieces?

Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly. Assuming I don't care about the shape, does it make sense to cut the bread dough into small pieces ...
3
votes
3answers
783 views

How do I substitute proofed dried active yeast for fresh yeast?

I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried ...
4
votes
2answers
438 views

When I bake a 2lb loaf, the very Centre of it lacks structure

Am I over proving my bread, or might there be some other issue? I'm using a fairly standard baker's mix. 750g flour, 450g water, salt, quick blend yeast (Doves). I bulk prove for 40 minutes, then ...
2
votes
1answer
222 views

Amount of Brioche dough in a Brioche mould?

I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche ...
0
votes
1answer
188 views

Is there a releaseable mold/pan for bread?

I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my ...
7
votes
6answers
1k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
-2
votes
2answers
351 views

must I toast bread over a flame or are HOT toasters still made somewhere? [closed]

I am tired of waiting and getting only dehydrated bread with a hint of color. Toasters these days just don't get hot enough! My sister has the family GE model we grew up with and having toast at her ...
2
votes
4answers
442 views

Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?

Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that the dough is not in liquid form, so it ...
2
votes
4answers
409 views

What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?

I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare brown/multigrain breads which need whole ...
4
votes
2answers
634 views

What is the purpose of making a preferment for yeast doughs?

I have found a number of bread recipes that call to prepare first a preferment - a very simple dough with half the flour, water, sometimes sugar, and the yeast to be used. This is left to rise for an ...
7
votes
5answers
2k views

Techniques for making sourdough starter in cold/altitude

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
2
votes
2answers
433 views

What hole size to prefer in the bread for what reasons?

I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread? Why would someone like big holes and the other person small holes? ...
8
votes
1answer
6k views

What ensures big holes in my bread?

Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
5
votes
1answer
418 views

Prebaking bread, which internal temperature would you go for?

I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal temperature. The yeast should be dead by then, ...
5
votes
3answers
5k views

How to keep a high hydration bread loaf from becoming flat

Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at ...
2
votes
4answers
396 views

How to shape dough

I have so much trouble getting a rectangle the right size when making multiple loaves of bread. It's always too long or wide for my bread pans. What's the trick?
3
votes
3answers
621 views

What Garlic to use for Garlic Bagels

I have had great success making seeded bagels; I boil the bagels in water with baking soda and a little sugar, and any kind of seed sticks to the outside and bakes to perfection. My problem is trying ...
1
vote
2answers
240 views

How to prevent burning when frying bread?

I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
1
vote
2answers
568 views

sourdough bread making-without bakers yeast

I have the book by Jessie Hawkins, The Vintage Remedies Guide to Bread, in which she describes the benefits of the ancient method of sourdough bread making. The bread described in the book needs to ...
4
votes
2answers
1k views

How to store homemade bread?

I made a bigger batch of bread than I was initially planning on, and I don't want it to go bad before I get a chance to eat it. Having it go stale isn't an issue (french toast, bread pudding), but ...
7
votes
2answers
319 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 ...
0
votes
2answers
8k views

Where can I find a recipe for less-dense coconut bread?

I was looking for a recipe for coconut flour bread. I found several like this Amazing Paleo recipe. However, all of them are rather flat and seem very dense. I found another site that sells coconut ...
4
votes
2answers
2k views

Can I freeze my selfmade focaccia?

In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it into the freezer. Will that work or will ...
6
votes
2answers
3k views

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 ...
2
votes
4answers
4k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
7
votes
5answers
3k views

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 ...
-2
votes
5answers
663 views

What is the minimum ingredient to bake a bread?

I have the following recipe to make 1 -1/2 pound bread: 3/4 cup warm water (110 degrees F/45 degrees C) 1 cup sourdough starter 1 1/2 teaspoons salt 1/4 teaspoons sugar 2 2/3 cups bread flour 1 1/2 ...
16
votes
3answers
6k views

What makes a bread either close or open crumbed/textured?

What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
2
votes
3answers
562 views

Can avocado act as an egg replacement for vegan bread

Can avocado be used to replace the eggs to make a bread vegan. I have seen very little information regard avocado as an egg replacement and was hoping to find advice from anyone who has tried baking ...
4
votes
2answers
1k views

What is sourdough bread?

I'm intrigued by all the questions about creating and 'feeding' sourdough starter. But I am unfamiliar with the bread itself. What is sourdough bread? how is it different than 'regular' bread. Is it ...
15
votes
2answers
6k views

What is the purpose of sugar in baking plain bread?

My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon ...
7
votes
2answers
223 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 ...
5
votes
1answer
1k views

Azuki Bean Substitute for Anpan

I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there another bean that I can use as a ...
3
votes
3answers
7k views

What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?

Is there a significant difference between using a loaf pan made of this materials?
1
vote
3answers
880 views

Why does my dough never “fall” after its first rise?

My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as instructed (not airtight) either with a ...
3
votes
3answers
1k views

Can I follow recipes for bread-machine breads without bread machine?

I was browsing a recipe website to get some recipes for breads. There is a section marked with bread-machine breads.I am very new to bread making and after some search it seems that the machine is ...
1
vote
2answers
208 views

What would you use to wash pretzel hot dog buns?

I was inspired after seeing a hot dog with a pretzel bun. I have the recipe pretty close to where I want it, but I'm not sure what to use as a wash. I tried egg whites so far and wasn't very happy. ...
6
votes
5answers
2k views

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 ...
3
votes
1answer
798 views

What makes a torpedo roll unique

In New York I've had assorted sandwiches on "Torpedo rolls". They are quite unique in flavor and texture unto themselves. I am a hobbyist baker and can't seem to figure them out. Anyone know what ...
4
votes
1answer
245 views

Why punch down knead free bread?

on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't ...
2
votes
1answer
1k views

What is the difference between a biscuit and a roll?

Most restaurants in the US bring either biscuits or rolls to the table with your meal. What is the difference between the two?