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

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11
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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
731 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
832 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
241 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
562 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
1k 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
6k 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
412 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
814 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 ...
5
votes
5answers
1k 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
315 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
326 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 ...
8
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
493 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
2answers
13k 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 ...
10
votes
3answers
11k 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 ...
11
votes
5answers
6k views

Crusty french bread

The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
4
votes
2answers
2k views

How do I make bread more firm?

So I have now successfully repeated a bread recipe twice. Both times it came out with a very tight grain and very spongy. The bread itself squishes easily and bounces back. I would like to make it ...
11
votes
4answers
5k views

How to make hot dog buns or sandwich rolls with a soft crust?

Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...
16
votes
3answers
7k views

How long will a sourdough starter last between feedings?

I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It's been working fairly well for me and I ...
12
votes
2answers
3k views

Cookbook says to store dough in fridge overnight, why can't I just bake it already?

I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and ...
7
votes
6answers
5k views

What can I do with extra sourdough starter?

I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter. Instead of throwing it away I'd like to use it, and then once it gets down ...
4
votes
3answers
360 views

delaying moldy bread

I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process? I've tried the fridge with some success (extra day or two), but I don't ...
2
votes
3answers
967 views

Bread Dough Dried out in Fridge

Last night, I mixed and worked some dough and put it in the fridge overnight. I didn't account for enough rise, and it rose out of the bowl and out from under the plastic wrap covering it. The edges ...
12
votes
4answers
68k views

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
2
votes
1answer
539 views

Is it possible to use casserole dish to make no-knead bread?

I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?
9
votes
3answers
2k views

What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?

I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts ...
4
votes
2answers
34k views

How can I prepare bread dough to be cooked the next day?

I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough tonight so that I could just throw it in ...
3
votes
3answers
7k views

Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...
20
votes
8answers
21k views

How warm must dough be in order to rise?

While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm ...
9
votes
2answers
658 views

Storing hard crusted bread

I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it ...
7
votes
2answers
3k views

Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. ...
9
votes
3answers
1k views

How to achieve great baguette crusts

I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this: 13 dl wheat flour 5 dl clean, cold water salt, some olive oil ...
10
votes
6answers
10k views

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it ...
7
votes
1answer
531 views

What can I do with a failed bread?

So I attempted my first loaf of bread tonight and I blew it. It's flat and way wide (I tried a free pan loaf). It's about 2 inches tall and very spongy. It has roughly the consistency of a corn ...
9
votes
4answers
2k views

My bread is tasteless

I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery. I'm getting closer and closer to a perfect texture on the inside and out, but I have yet ...
9
votes
1answer
4k views

How can I get a takeaway style pizza base?

I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy. Domino's and Papa Johns are examples of the kind of base, ...
7
votes
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
26k 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
4k 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
4k 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
978 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
28k 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
728 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
5k 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 ...