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

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6
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2answers
155 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 ...
6
votes
2answers
2k views

How accurate is the window pane test? (breadmaking)

I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
6
votes
2answers
7k views

Dry milk in bread: purpose, and substitutions

I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 ...
6
votes
1answer
855 views

Why does baking bread in a closed pot make a good crust?

I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?) Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven ...
6
votes
3answers
2k views

How do I keep the paddle of a bread machine from damaging the bread upon removal?

I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the ...
6
votes
3answers
9k views

How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?

I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leave it on the counter uncovered overnight? ...
6
votes
3answers
669 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, ...
6
votes
1answer
149 views

Can I add butter to yeast dough which has already risen?

I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter after it has risen or can I make something ...
6
votes
2answers
8k 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?
6
votes
2answers
605 views

How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe calls for one sachet, my pizza dough ...
6
votes
2answers
2k views

What grains (and in what ratios) go into a nine-grain flour?

Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it to make our flour to make the bread.
6
votes
5answers
15k views

What's the secret to making good turkish bread? (pide)

I mean the flat but thick bread you get at turkish restaurants. I've tried it twice now, with two difference recipes, and each time it's come out hard and crunchy, more like a thick pizza crust. ...
5
votes
4answers
575 views

How do I diagnose and adjust my bread recipe?

Our family has maintained a sourdough start for several decades. It has great flavor, but we use it mostly for pancakes. I've tried making bread with it several times, but never get good results. ...
5
votes
4answers
4k views

Why does my bread keep 'blowing out'?

Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a loaf that leans to one side, doesn't rise ...
5
votes
7answers
2k views

Can I make sourdough starter with raw potatoes?

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
5
votes
3answers
6k 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 ...
5
votes
3answers
14k views

My hand mixer came with dough hooks, can I knead dough with it?

I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I thought dough was too heavy for a hand ...
5
votes
2answers
139 views

Is sourdough more resistant to mold than other breads?

My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which means any leftover bread on Saturday ...
5
votes
2answers
299 views

Making Malt-Free Bread

The bread I make has been inconsistent in how it turns out each time. I follow the "Artisan Bread in 5 Minutes a Day" method for making bread. Sometimes it rises really nice, other times it barely ...
5
votes
3answers
843 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.
5
votes
2answers
2k 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 ...
5
votes
2answers
1k views

What is the easiest way to measure bread's rising?

How can I easily measure the volume of my bread as it rises? I usually eyeball it or test for feel, but this isn't very accurate, and definitely isn't getting the full rising potential out of it. ...
5
votes
1answer
754 views

Would honey and molasses be liquids or sugars in a bread formula?

If 60-85% is the percentage range for the liquid amount in a bread formula, and 0-10% for the sugar amount, my question would be if you are using honey and molasses in the formula would they be ...
5
votes
2answers
3k views

Bread dough only rises once

I'm new at baking bread but had a very experienced coach. The dough rises well one time but very little the 2nd time. If I put the dough into the baking pan to rise I get a good result, meaning it at ...
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 ...
5
votes
8answers
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 ...
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 ...
5
votes
3answers
7k views

How much “alternative” flour can I substitute for white wheat flour?

Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, flaxseed, and buckwheat) into the recipes. ...
5
votes
2answers
2k views

How much dough will I need in order to fill a loaf tin?

I'm going to be making a loaf of bread in a 900 g tin (11" x 4.5" x 4" deep). What is the total weight of the dough I will need (when mixed) for a tin this size?
5
votes
4answers
3k views

Can I make my own bread-machine flour?

The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I used to for it, but don't want to ...
5
votes
4answers
463 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
5
votes
3answers
691 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 ...
5
votes
3answers
4k views

Why did mold develop on the top of my sourdough?

I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
5
votes
2answers
194 views

Is there a reason to NOT use no-stick spray (Pam) for handling dough?

I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too ...
5
votes
1answer
398 views

When should I knead with oil and when with flour?

I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and yeast based loaves and oil with pastry ...
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 ...
5
votes
1answer
3k views

Is there such a thing as pumpernickel flour?

I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour, but I'm unable to find this. The recipes ...
5
votes
1answer
346 views

Safety of Egg Yolk Glaze

Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I ...
5
votes
2answers
38k views

How can I prepare bread dough to be cooked the next day?

I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough tonight so that I could just throw it in ...
5
votes
1answer
768 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!?
5
votes
1answer
536 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
1answer
5k views

How can you tell whether bread dough is ready for baking?

I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise correctly in the oven, even after ...
5
votes
2answers
4k views

How can you know that your bread is done?

Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and I don't think the toothpick trick works ...
5
votes
2answers
450 views

Why do some recipes recommend a short rest after mixing but before kneading the bread?

Some recipes I see for bread dough recommend a short rest between the mixing (just enough to make the ingredients homogeneous) and kneading stage - often 10 to 30 minutes. The dough seems to be a ...
5
votes
3answers
2k views

Why baste bread with cornstarch?

In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that work? I usually see such a slurry used to ...
5
votes
2answers
2k views

How can I bake bread using a mother culture?

If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
5
votes
1answer
242 views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or ...
5
votes
3answers
128 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
5
votes
2answers
2k views

Why didn't my brioche rise?

This weekend I attempted to make this recipe for brioche. I did the first step and combined the the milk, yeast, 1 egg and 1 cup of flour which caused very big clumps and then I added the sugar. I ...
5
votes
1answer
435 views

How to modify a quick bread recipe to add spice / tea flavors?

I have a trusty pumpkin bread that I make countless loaves of every year. My wife and I love Chai Tea and I was curious how one could go about adapting the linked recipe above to include Chai spices ...