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

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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
324 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 ...
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2answers
724 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 ...
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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 ...
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3answers
500 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
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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 ...
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3answers
4k 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
5k 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
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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. ...
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8answers
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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
976 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 ...
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4answers
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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?
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3answers
873 views

Can avocado act as an egg replacement for vegan bread

Can avocado be used to replace the eggs to make a bread vegan. I have seen very little information regard avocado as an egg replacement and was hoping to find advice from anyone who has tried baking ...
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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 ...
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2answers
13k views

What is the purpose of sugar in baking plain bread?

My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon ...
7
votes
2answers
333 views

When is the best time to use my sourdough starter?

When I feed my sourdough starter and leave it out to make bread, it reaches max size in about 6 or 7 hours, then it begins to fall back. Is this the point at which I should make bread in order to get ...
5
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1answer
2k 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 ...
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4answers
11k views

What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?

Is there a significant difference between using a loaf pan made of this materials?
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3answers
1k views

Why does my dough never “fall” after its first rise?

My bread recipe (from Artisan Bread in Five Minutes a Day) calls for waiting for the dough to double, then "fall." It never falls, though I cover the dough as instructed (not airtight) either with a ...
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3answers
2k views

Can I follow recipes for bread-machine breads without bread machine?

I was browsing a recipe website to get some recipes for breads. There is a section marked with bread-machine breads.I am very new to bread making and after some search it seems that the machine is ...
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2answers
248 views

What would you use to wash pretzel hot dog buns?

I was inspired after seeing a hot dog with a pretzel bun. I have the recipe pretty close to where I want it, but I'm not sure what to use as a wash. I tried egg whites so far and wasn't very happy. ...
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5answers
3k views

How do I prevent burning the bottom of the bread when cooking over a campfire?

Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire ...
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1answer
1k views

What makes a torpedo roll unique

In New York I've had assorted sandwiches on "Torpedo rolls". They are quite unique in flavor and texture unto themselves. I am a hobbyist baker and can't seem to figure them out. Anyone know what ...
4
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1answer
307 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 ...
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1answer
3k views

What is the difference between a biscuit and a roll?

Most restaurants in the US bring either biscuits or rolls to the table with your meal. What is the difference between the two?
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2answers
4k views

Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?

Paratha: http://en.wikipedia.org/wiki/Paratha Flour: Wheat flour Dough ingredients: Water Salt Wheat flour I am planning to make this dough in the evening and keep it in the fridge for 8 hours to ...
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2answers
3k 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 ...
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4answers
6k views

Sticky and unmanagable sourdough

I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegraph. I've halved the recipe in the article ...
2
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1answer
392 views

Does using a sponge in a brioche make a difference?

I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
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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 ...
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2answers
2k views

Do breadcrumbs really act as a binder in meat preparations?

I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard ...
5
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2answers
371 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 ...
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4answers
22k 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?
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2answers
1k views

How do I keep dough moist while rising?

If I'm rising dough for a really long time (at home), what techniques are there for keeping the surface moist? What I'm finding is that the crumb comes out as I'd like (very aerated, mature), but ...
4
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2answers
426 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. ...
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3answers
3k views

What is the secret to baking bread with a very fine crumb?

I've noticed bread purchased from the local baker always has a very fine crumb. How is this achieved??
4
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1answer
713 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 ...
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2answers
926 views

Why is yeast used in bread making?

This question arose today at lunch, and we tried to explain it in various ways: It gives the soft (spongy) consistency; It improves the nutritional content; It makes bread more digestible; It ...
6
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1answer
2k views

Why is butter incorporated into the dough last when making Brioche?

I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is ...
5
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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 ...
6
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1answer
5k views

What makes bread mold grow; light, air or both?

I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infiltration but I don't know what is more ...
8
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3answers
17k views

Can I let my bread dough rise in the mixer bowl?

When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bowl and may inhibit rising. Would it be ...
2
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5answers
665 views

What are some alternative uses for bread heels?

I often buy bread loaves at the store and use them for sandwiches, french toast, etc. I don't particularly like using the heels for those purposes though, because of the texture and taste - heels ...
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1answer
2k 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 ...
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1answer
1k views

What takes over the functions of gluten in gluten-free bread mixes?

Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there: Provide elasticity, presumably because ...
10
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2answers
9k views

Are there any negative effects to kneading bread dough longer?

Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the beautiful gluten networks that create bread ...
5
votes
1answer
7k 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 ...
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1answer
705 views

Safety of room-temperature soaker from Reinhart's *Whole Grain Breads*

One of the “tricks” used in Peter Reinhart's Whole Grain Breads is to soak various whole grains in water, at room temperature, for 12–24 hours. For example, in his “Multigrain Stuan” formula, he calls ...
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5answers
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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. ...
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1answer
223 views

Bread - Liquid proportion in french toast

Torrijas are a Spanish version of French toast (as seen in Kramer vs Kramer). Very popular here during easter. The trick is to get the torrijas very moist without the bread falling apart. If they ...