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

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1answer
184 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 ...
0
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1answer
146 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
373 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 ...
2
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2answers
741 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
593 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
200 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 ...
2
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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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5answers
60k 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 ...
4
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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
921 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
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5answers
4k 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
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1answer
101 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
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
487 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
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3answers
690 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
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5answers
5k 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
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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 ...
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3answers
562 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
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3answers
281 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
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3answers
799 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 ...
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2answers
442 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
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1answer
234 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
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1answer
189 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
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6answers
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
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2answers
358 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 ...
3
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4answers
467 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
418 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
654 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
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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
450 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
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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
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1answer
445 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
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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
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4answers
413 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
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3answers
669 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 ...
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2answers
250 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
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2answers
582 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
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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
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2answers
325 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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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
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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 ...
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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 ...
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4answers
5k 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
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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 ...
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5answers
681 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
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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?