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

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4
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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 ...
3
votes
1answer
1k views

Topping bread with poppy seeds or sesame seeds

Should the seeds be sprinkled over the dough before baking, or will they burn? Should they be soaked first to prevent burning? Should a wash (cornstarch?) be used to stick them to the dough? ...
1
vote
1answer
470 views

Does stollen dough keep overnight?

I am making stollen for the first time, and discovered I don't have time tonight to bake the dough. It is on its first rise right now. Can I keep the dough refrigerated overnight and complete the ...
7
votes
1answer
4k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
3
votes
2answers
7k views

What does 'turn out' mean in bread baking?

An instruction in this recipe says: Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. I am confused by the use of the words "turn out". Does this ...
5
votes
2answers
799 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. ...
4
votes
4answers
460 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 ...
10
votes
3answers
562 views

Bread for the very beginner

First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called ...
6
votes
9answers
12k views

In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?

I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop. So the first thing I tried was using the mixer ...
5
votes
1answer
156 views

are there any appliances that can automate feeding of sourdough starter?

I am a pretty busy person, and the last two times I've started a sourdough starter, I've ended up forgetting to feed it, and it went bad. I never got anything good out of it, but there were times ...
5
votes
1answer
398 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 ...
2
votes
3answers
436 views

Sourdough starter - will it set off my allergies?

I'm very allergic to mold, among other things (all airborne, no food allergies). I also adore sourdough bread. If I were to make my own sourdough starter so I could bake sourdough regularly, would it ...
4
votes
2answers
5k 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 ...
5
votes
1answer
639 views

Why do crisp bread rolls have more water than soft bread rolls?

I was wondering why my recipe for crisp bread rolls needed more water than soft bread rolls.
2
votes
1answer
824 views

Oil/Fat substitutes in bread

I have a bread machine and make bread using margarine (I need to avoid all dairy). The problem is the margarine doesn't always mix properly and sometimes ends up on the outside of the dough, leaving ...
3
votes
4answers
6k 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 ...
5
votes
1answer
662 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 ...
1
vote
3answers
409 views

Whole wheat bread recipe not turning out

I have a 100% whole wheat recipe. I am new to bread baking. I have had this recipe turn out only once. My question is how would i know if my recipe is correct with "normal" ratio's of the ingredients. ...
5
votes
2answers
2k 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 ...
3
votes
1answer
485 views

Butter alternative for making breads

I'm interested in making dairy-free Banana nut bread. What can I use as an alternative to butter? I'm aware that there is soy and coconut milk as alternatives to cow's milk, but I'm not immediately ...
1
vote
5answers
2k views

How to make a Jim Lahey's No-Knead Bread in time for breakfast

The problem with Jim Lahey's No-Knead Bread is that it almost takes 3 hours to complete. So unless I get up very early in the morning, I cant make it in time for breakfast. Is it possible to freeze ...
3
votes
2answers
616 views

Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?

I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the ...
3
votes
1answer
2k views

Temperature of tandoor for making naan

What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use. Update: ...
5
votes
4answers
478 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. ...
2
votes
2answers
246 views

What Sampling Bread to use for Pulled Pork, open faced?

I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
3
votes
3answers
2k views

Converting kneading times from machine kneading to hand kneading

I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in ...
1
vote
1answer
350 views

Trying to adjust a recipe to recreate Peruvian “Tres Puntas” rolls

Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points. After baking, it puffs up and a ...
7
votes
4answers
4k views

Sourdough in Bread Maker?

Are there any bread machines that would allow making a sourdough rye bread? If not, could a bread maker simplify the process of making a sourdough loaf?
1
vote
4answers
543 views

what to make with a very high hydration dough?

I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some "no-kneed" bread, so ...
4
votes
5answers
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 ...
6
votes
6answers
2k views

Where can I buy American style bread flour in Europe

I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as "hardwheat flour" (Hartweizenmehl), and that's about it. But ...
14
votes
1answer
4k views

Why don't dry bread crumbs spoil, when bread does?

Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
1
vote
1answer
351 views

Can I make this bread recipe gluten free?

My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone ...
7
votes
5answers
8k views

What is the ideal hydration for bread dough?

I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration. The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. ...
2
votes
2answers
4k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
5
votes
1answer
2k views

bread sticky after baking

I hope someone has an answer. Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 ...
1
vote
3answers
414 views

how to get a ciabatta with a more uniform shape

My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so ...
3
votes
1answer
240 views

Amount of salt in bread

I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread. On the other hand, the health ...
1
vote
1answer
360 views

What are the most common uses of piri piri sauce (other than with chicken)?

I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What ...
4
votes
3answers
2k 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 ...
2
votes
1answer
470 views

How to adapt recipes to hard wheat flour

Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for ...
10
votes
2answers
5k views

How much warm is warm water?

I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough? ...
32
votes
3answers
1k views

Theoretical: why there's no gradient of doneness in bread?

I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the ...
8
votes
5answers
5k views

My sourdough starter is bubbling but not rising, suggestions?

I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once and it seems to be bubbling nicely ...
3
votes
2answers
2k views

How can low-carb bread rise?

As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
6
votes
3answers
7k 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? ...
2
votes
3answers
10k views

Which baking dish is best to bake a banana bread?

When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its height or less and I set my oven to 350F. I ...
5
votes
2answers
840 views

No-Knead Bread: How long should I raise the dough in different tempratures?

The famous No-Knead Bread recipe said: Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees (21 Celsius degrees). But I don't have the ideal 21 ...
2
votes
1answer
207 views

What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)

Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm currently using the very basic 1 egg/3 ...
9
votes
2answers
476 views

Do bakeries generally knead dough for bread by hand or use a machine?

Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!