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

learn more… | top users | synonyms (1)

3
votes
1answer
415 views

Is sterilized milk safe to use with a breadmaker's timer function?

I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have ...
5
votes
1answer
1k 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!?
-1
votes
1answer
792 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
3
votes
1answer
2k views

What went wrong with my sourdough?

I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that was eatable. I followed Paul ...
0
votes
1answer
121 views

Uses for dry bread [closed]

Currently I have a lot of bread. It's not bad, only dry because it's a bit old. I don't want to throw it out. What can I do with it?
2
votes
3answers
1k views

bread flour strength?

I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread flour strength. I have strong bread ...
3
votes
5answers
16k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
6
votes
3answers
2k views

Is bread that can go mouldy better than that which does not?

I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
3
votes
1answer
450 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
1
vote
1answer
4k views

How do you make whole-wheat bread less crumbly? — (Without adding gluten)

I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it. I have heard of adding ...
2
votes
2answers
2k views

Why does soda bread preserve less well than sourdough or yeast based bread?

Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or similar. This is not the case for most ...
2
votes
2answers
192 views

Is it possible to make breads using cake techniques?

Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
1
vote
2answers
272 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
votes
2answers
8k 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 ...
0
votes
2answers
2k 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
votes
1answer
169 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 ...
1
vote
3answers
7k 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
votes
3answers
657 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
votes
2answers
1k 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 ...
7
votes
3answers
4k 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?
5
votes
3answers
964 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 ...
8
votes
1answer
347 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
votes
2answers
2k 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
votes
6answers
106k 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
votes
3answers
2k 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
votes
2answers
1k 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
5answers
8k 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 ...
3
votes
1answer
109 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 ...
6
votes
8answers
4k 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
830 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
1k 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 ...
7
votes
5answers
13k 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 ...
7
votes
2answers
3k 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
649 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
370 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
1k 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
544 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
378 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
241 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
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
-2
votes
2answers
421 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
votes
4answers
645 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
646 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
894 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 ...
8
votes
5answers
4k 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
603 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
2answers
12k 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
675 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
10k 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
551 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?