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

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7
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2answers
3k views

yeast subtitution in a recipe with no water

I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
6
votes
3answers
24k views

How to convert a recipe calling for active dry yeast into rapid rise yeast?

I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
13
votes
8answers
3k views

Baking bread … without crust?

My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make ...
5
votes
3answers
3k views

Why did mold develop on the top of my sourdough?

I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
4
votes
1answer
914 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 ...
6
votes
5answers
25k views

Toast bread slices in a convection microwave?

Does a convection microwave make decent toast, as a toaster oven would or a bone fide oven set to broil? I have read far and wide on the internet and in operating manuals for Sharp, Bosch, etc. ...
7
votes
5answers
708 views

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
12
votes
1answer
5k views

Why do microwave ovens make bread rubbery?

Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
12
votes
4answers
4k views

why is my bread too tough?

trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough. I am doing my best to understand the science as ...
10
votes
3answers
3k views

How to tell if it is real sourdough?

I have a very simple question, but difficult for me.. How to tell if a sourdough is a real / traditional Sourdough? A lot of times I wonder if the sourdough I have in cafes or those ones I buy from ...
19
votes
5answers
47k views

Why let dough rise twice?

I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do ...
8
votes
1answer
639 views

Uses for Old bread dough

I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
4
votes
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 ...
14
votes
8answers
2k views

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I ...
6
votes
2answers
560 views

How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?

I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ). My bread recipe calls for one sachet, my pizza dough ...
4
votes
1answer
670 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 ...
8
votes
3answers
3k views

What is a poolish starter?

I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying "a poolish starter". I've never heard of this before, so what is it?
8
votes
2answers
244 views

What qualities should I be looking for when making the best French Toast?

Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?
7
votes
1answer
2k views

Kneading before or after rising?

I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
20
votes
10answers
8k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
7
votes
2answers
19k views

Why doesn't my bread rise in the oven? (Not first rise)

I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going ...
7
votes
8answers
1k views

What are other techniques to make garlic bread?

I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own?
3
votes
3answers
724 views

pita bread crust too hard

I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/ingredients restrictions, in particular: ...
9
votes
1answer
366 views

How to store bagels?

I've seen conflicting advice on how to store bagels. I make 6 at a time, for use over the course of a week (or less). Should I store the ones I'm planning on eating tomorrow and the day after ...
10
votes
2answers
698 views

How to stuff bread puffs (Gougeres)

The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, ...
7
votes
1answer
118 views

How do I modify sourdough recipes for use with my small starter?

I have a 125% hydration starter that I got from some chef friends of mine, but I've been instructed that if I care for it properly I should be using no more than 90g of starter from the base culture ...
9
votes
2answers
7k views

Why does dough break when kneading, and how to prevent/ameliorate it?

I'm very new to bread-making in general; don't assume I'm necessarily doing anything right. During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and ...
9
votes
4answers
67k views

Powdered milk in bread recipe

I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
10
votes
1answer
4k views

When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?

I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, ...
2
votes
4answers
2k views

Is there a way to bring a loaf of bread that's gone dry, back to life?

It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to restore some of the life back into them?
12
votes
1answer
2k views

How can I grow my own yeast (sourdough starter)?

I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
4
votes
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 ...
8
votes
8answers
7k views

Do I need a bread maker?

I'd like to try my hand at baking my own bread. Do I need a bread maker to get decent bread? Are there any advantages to using a bread maker vs. my normal oven?
13
votes
12answers
927 views

Uses for stale bread?

Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this list: Panzanella salad (with tomatoes, ...
4
votes
2answers
660 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 ...
13
votes
5answers
14k views

What's the purpose of a bread box?

For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see ...
7
votes
4answers
2k views

Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
8
votes
6answers
3k views

What additions can I make to my basic white bread recipe to increase its fiber content?

These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry yeast I'd like to add an ingredient that ...
4
votes
4answers
1k views

Suggestions for Brie + Bread + Preserves

I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is ...
4
votes
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?
17
votes
8answers
1k views

Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
8
votes
5answers
2k views

Bread used for containing soup

So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow ...
17
votes
3answers
5k views

What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?

I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. What job does the ...
8
votes
3answers
3k views

Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
17
votes
5answers
422 views

How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?

My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm ...
14
votes
2answers
10k views

Is it safe to eat mouldy bread?

Is it safe to eat mouldy bread, even after cutting away the moulded parts? And how can you tell if the mould is harmless or toxic?
15
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11answers
19k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
11
votes
3answers
740 views

Thick, moist, fluffy, flavorful pitas

Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
22
votes
9answers
2k views

How do I make soft chapattis?

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
14
votes
4answers
9k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard ...