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

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5
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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 ...
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 ...
13
votes
1answer
5k 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?
2
votes
1answer
374 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
11k 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
3k 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
567 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 ...
4
votes
1answer
289 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
413 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
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 ...
2
votes
1answer
554 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
8k 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? ...
31
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
6answers
6k 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
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? ...
2
votes
3answers
12k 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
972 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
223 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 ...
10
votes
2answers
551 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!
12
votes
3answers
487 views

Good breads for evening cooking?

Are there good bread styles or techniques for baking bread in the evening after a day at work? Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of ...
15
votes
5answers
1k views

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
10
votes
4answers
45k views

Calories in toast vs bread

Does toasting bread change the amount of calories in the bread? i.e Does a slice of toast have more/less calories that a slice of bread? I know that some moisture is lost in the toasting process but ...
9
votes
2answers
295 views

how to break up a bread recipe?

I found this recipe for a pull apart cheesy bread that I love. It turned out ok the first time, and I'd like to try it again for a dinner I'm having this week. However, I don't have a lot of time to ...
2
votes
0answers
405 views

How do store bought bread keep so soft? [duplicate]

Possible Duplicate: How does commercial whole grain bread stay fresh for so long? Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a ...
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, ...
1
vote
5answers
12k views

Making bread dough in the bread maker and baking it in the oven

I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you recommend baking the bread?
9
votes
3answers
2k views

Why does bread taste raw if you stop baking it and continue after it has cooled?

Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if you stop baking a loaf of bread for some ...
4
votes
0answers
440 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 ...
11
votes
2answers
3k views

Why does soda bread call for buttermilk?

I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's ...
3
votes
1answer
783 views

Lightening Bread

Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads, etc.
2
votes
2answers
918 views

Is it possible to make vegetarian 'prawn' toast?

As a vegetarian for over 15 years the only food I continue to miss is prawn toast. Does anybody whether it would be possible to make a vegetarian version and what alternatives to prawn could be used?
4
votes
1answer
247 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, ...
12
votes
2answers
571 views

Devising a first-scratch bread recipe

I have some cracked wheat, some bran flakes, wheat germ, bread flour, and whole wheat flour (among other various things). How could I, using those ingredients and whatever basic principles (what I'm ...
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.
9
votes
2answers
7k views

Does active dry yeast really need proofing?

Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread ...
2
votes
1answer
443 views

Are there guidelines for choosing bread for a sandwich?

I'm trying to figure out if there's a sort of "etiquette" to it, like there is with wine. Obviously, some sandwiches just "go" with a certain bread, like cream cheese and salmon on a bagel. I'm ...
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
5answers
2k views

How can I put a hot dog in a bun without splitting the bun?

I have some store-bought, pre-slit hot dog buns. They are a little brittle, and if I open the slit wide enough to take the hot dog, the bun splits in two. I've tried using my toaster oven to warm the ...
3
votes
1answer
335 views

Making corn bread pudding from corn bread

I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ...
5
votes
1answer
345 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 ...
9
votes
2answers
3k views

Why does bread soften after heating it up?

Usually when bread or other dough stuff gets harder after few days, I use microwave to heat it up and it softens. Why is that so? The taste is not that good anymore, but better then eating it hard. ...
14
votes
8answers
10k views

Why does leftover pizza dough make terrible bread?

I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
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?
7
votes
2answers
524 views

How can I make this very low hydration bread more home baker friendly?

The recipe is something like that: 400g of flour 180g of water 2g of yeast 7g of salt Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple. ...
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 ...
11
votes
3answers
12k views

What is 'Bread Improver'?

I purchased a bread maker years ago and am happy with the bread I make with it. I was at a cooking supply store and saw Bread Improver for sale in a jar, apparently for bread makers. What is it? Does ...
2
votes
2answers
2k views

Why does frozen bread sort of taste different?

If I buy a packet of bread: And put it in the freezer, in it's packet, when I take it out to defrost it tastes different, sometimes drier as well. Why is this? I would of thought moisture would ...
8
votes
2answers
1k views

My grandmothers “brown” bread

I grew up in Nova Scotia, Canada and my grandmother used to make what she called "brown" bread she used to make it every time she would make homemade baked beans. She is no longer with us and I'm ...