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

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4
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2answers
7k views

Toasting sandwich bread before packing a lunch - when is it appropriate?

When I make a sandwich to eat fresh, I pretty much always toast the bread. When I pack a sandwich to eat later, however, I don't. I've always thought that eating cold toast would be gross. Recently ...
4
votes
2answers
642 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 ...
4
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2answers
2k views

Does resting kneaded dough for few hours change the taste/texture/softness of parathas?

We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outcome? P.S. After kneading the dough, all ...
4
votes
2answers
8k 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 ...
4
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2answers
483 views

What kind of homemade sandwich bread or wrap lasts longest?

I want to prepare a homemade bread, wrap, pita, or tortilla-like food, something to make in advance on weekends, to later fill with typical sandwich fillings, such mayonnaise, cheese, sliced meat, and ...
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4answers
14k views

Are there any yeast-less breads that can be used as sandwich bread?

My son cannot eat anything that contains yeast. Are there any types of yeast-less bread that can be used as a sandwich bread?
4
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2answers
671 views

How do I make sprouted bread myself?

There are a few companies out there that offer sprouted bread (e.g. Food for Life). I am interesting in making bread myself. I have purchased some sprouting containers. Once sprouted the grain ...
4
votes
3answers
6k 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. ...
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3answers
3k views

How do I keep my bread pudding from collapsing?

I'm using my mom's bread pudding recipe which is: 2 1/2 Cups of Bread Bits 2 Eggs 1 Cup of Milk 1 Tsp of Vanilla 1 Tsp of Cinnamon 1/2 Cup of Sugar I doubled the recipe and put it into two pans ...
4
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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 ...
4
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5answers
3k views

Bagels: Alternative to cornmeal on the baking sheet?

I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. The instructions say to sprinkle cornmeal on the baking sheets. Is there ...
4
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2answers
566 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 ...
4
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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 ...
4
votes
3answers
1k views

Can I use my dehydrator to raise bread?

I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if ...
4
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7answers
7k views

How can I make my banana bread more moist?

I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the store and buy it it's always dark and ...
4
votes
2answers
249 views

What is the puffy bread shown in Chitty Chitty Bang Bang?

My son is infatuated with the movie "Chitty Chitty Bang Bang," and there's a delicious looking bread shown in a breakfast scene. It looks like a giant popover about the size of Dick Van Dyke's head ...
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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% ...
4
votes
1answer
246 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 ...
4
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2answers
274 views

What is the lesser evil, degassing too early or too late?

Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will be back sometime between t+120 and t+150. ...
4
votes
1answer
881 views

Why didn't my 100% whole wheat bread proof?

After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately ...
4
votes
3answers
359 views

delaying moldy bread

I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process? I've tried the fridge with some success (extra day or two), but I don't ...
4
votes
2answers
34k 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 ...
4
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4answers
480 views

How to prepare Spanish Migas?

Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How can the bread be cut with the least ...
4
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2answers
1k views

How do I cook toast on an Aga?

I've an "Aga toaster", which is like a couple of disks of 2cm wire mesh joined together with a handle: But no matter what I try, most of the time the toast sticks. Any ideas?
4
votes
1answer
132 views

Why isn't my bread machine making any bread?

I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not sell any bread machine mixes. I tried ...
4
votes
1answer
797 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 ...
4
votes
1answer
563 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!?
4
votes
1answer
1k views

Does adding oil and fats affect bread crust development?

I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc. I ...
4
votes
1answer
684 views

Making black bread in a microwave oven

I have received a few packs of dough mixture for German black bread from a friend (Vollkornbrot, black rye bread). All I have available to make it is a bread maker and a microwave oven (probably known ...
4
votes
1answer
177 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 ...
4
votes
2answers
89 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 ...
4
votes
3answers
447 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 ...
4
votes
1answer
511 views

How do I fix my flat sourdough loaf?

I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them. I have found that when the dough ...
4
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2answers
2k views

How do I make bread more firm?

So I have now successfully repeated a bread recipe twice. Both times it came out with a very tight grain and very spongy. The bread itself squishes easily and bounces back. I would like to make it ...
4
votes
1answer
974 views

Toasting bread in a gas oven

I am trying to toast bread in a gas oven on a rack about 8 inches from bottom, but all the toast in the centre part of the rack are burnt and the ones to the sides are perfect, is this a normal thing ...
4
votes
1answer
384 views

Can I make my own malt?

The malt that I found in the store is barley malt. I have a bread recipe that calls for rye malt. I have whole rye grain. What do I have to do to make rye malt? Would it be the same with any malted ...
4
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2answers
4k views

How do I make authentic Russian black bread?

I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, ...
4
votes
1answer
788 views

How can I reduce the amount of hooch my sourdough starter is making?

Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never been able to isolate what causes this. ...
4
votes
1answer
1k views

How can I modify corn bread recipes to accomodate a wet filling?

I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn ...
4
votes
1answer
241 views

What's the best approach to baking bread with whole grains?

I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it possible to use these in bread (yeast, ...
4
votes
3answers
79 views

Adding/substituting non-flour ingredients in bread

I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry milk 2 tsp salt 4 tbsp vital wheat ...
4
votes
2answers
440 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 ...
4
votes
1answer
548 views

Why proof a baguette seam side up

Why do i need to proof the bread seam up if i pinch the fold? Most of the recipes say to do this on the couche and then roll over and slash . I don't see any difference in the finished bread. As long ...
4
votes
3answers
419 views

Can I use the juice from pickles to make bread?

I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to just pour it down the drain. I thought ...
4
votes
1answer
644 views

How do I get Nooks and Crannies in my English muffins?

I have tried making English muffins a few times. Each time the flavor was good but I didn't end up with the open interior texture that I expect from storebought English muffins. I let them proof for ...
4
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2answers
246 views

Maximum time for rising in a breadmaker

I have a Panasonic SD253 breadmaker. The function chart shows 2hr 55min - 4hr 10min rising times available for the French Bake program. How do I make sure it rises for the full 4hr 10 mins?
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0answers
435 views

What are alternate uses for leftover buttermilk? [closed]

Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda ...
3
votes
3answers
221 views

Preheat the Dutch oven (and the oven itself) for No-Knead Bread? (experiment results)

I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the ...
3
votes
3answers
278 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
4answers
455 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 ...