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

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8
votes
4answers
3k views

What is “pizza crust yeast”?

Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed, and that it's "NOT recommended for ...
0
votes
1answer
46 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
15
votes
7answers
7k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
2
votes
3answers
76 views

Thinned yogurt instead of milk

A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup ...
11
votes
7answers
42k views

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
2
votes
3answers
71 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
2
votes
1answer
262 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
3
votes
3answers
7k 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?
3
votes
4answers
7k views

What are the authentic traditional ingredients for Naan bread?

I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the cooking method are not always the same. ...
14
votes
10answers
31k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
1
vote
2answers
140 views

Can I rest my Ciabatta dough overight? (experiment results)

I'm making Ciabatta for the first time Recipe (sorry, paywalled). My biga is fermenting as I type this, I'll mix the dough tomorrow. By then the biga will have had about a 16 hour ferment. The dough ...
2
votes
3answers
165 views

airy bread rolls done in bread machine

What are some techniques for making bread and/or kaiser style rolls that are very airy with large holes inside, kneaded in a bread machine then baked in an oven? I have tried a few recipes but none ...
22
votes
10answers
3k 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 ...
0
votes
1answer
54 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
8
votes
2answers
1k 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 ...
3
votes
4answers
190 views

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would ...
2
votes
2answers
125 views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
5
votes
0answers
203 views

I want to duplicate my bread mistake!

I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rolled oats (not quick oats) 1 1/2 ...
0
votes
1answer
74 views

What difference does it make if I substitute low-fat milk for water in bread recipes?

I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I ...
2
votes
2answers
77 views

Leaving buttermilk out overnight, recipe for food poisoning?

In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup) in the buttermilk (2 cups). Cover and ...
8
votes
6answers
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 ...
4
votes
3answers
76 views

Adding/substituting non-flour ingredients in bread

I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry milk 2 tsp salt 4 tbsp vital wheat ...
2
votes
3answers
118 views

Bread Proving Time in Warm Climates

I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
20
votes
8answers
20k 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 ...
1
vote
1answer
107 views

Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads

While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, you want a parisienne or a pita bread but ...
3
votes
3answers
176 views

can I use flavored beer in beer bread?

Im making beer bread and only have blue moon or leineys lemon shandy. Would these work without a fruity flavor overpowering the bread?
5
votes
4answers
383 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
7
votes
10answers
14k 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 ...
1
vote
1answer
52 views

How do you prolong buns/rolls/scone/crumpet softness?

I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several translations for subject but I feel this ...
2
votes
1answer
138 views

How to slash bread to let steam out

I'm trying to make loaf bread with filling swirled into it.... I had issues with the chestnut paste because it had butter so it left gaping holes...the redbean paste held up better..but it was really ...
4
votes
2answers
83 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
1
vote
2answers
93 views

What herbs to use when baking bread, rusks and scones?

since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the amazing chef and brilliant baker. She ...
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
112 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...
3
votes
3answers
621 views

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 ...
19
votes
9answers
17k views

Techniques to get a nice golden-brown crust on bread

How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
0
votes
1answer
52 views

Is it okay to add extra sugar to a specific brioche recipe?

A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups flour 2 teaspoons instant yeast ...
1
vote
1answer
104 views

How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?

When I bake a bread in my oven, I sprinkle some flour on the pan. But when it's half the baking time, the bottom of burger buns or baguettes become far too brown when the bread itself is not done yet. ...
1
vote
3answers
83 views

Can I store bread dough overnight?

I would like to bake bread as soon as I get up. Would it be possible to store bread dough overnight, perhaps in the fridge? For how long could I store it? Would it need to rise again next morning?
4
votes
7answers
7k 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 ...
-3
votes
1answer
182 views

Why do bread companies add sugar to bread? [duplicate]

I have a client who is on a sugar detox/diet. She can't eat any bread because all the bread companies added sugar. Why do bread companies add sugar to their breads?
5
votes
2answers
148 views

Is there a reason to NOT use no-stick spray (Pam) for handling dough?

I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordination in my hands. To avoid using too ...
1
vote
1answer
93 views

How is it that brioche rises so high?

I just made this brioche and I'm very pleased with it. I'm puzzled though. Where did all of this lift come from? The dough shaped in the pan for the final proof was tiny. The formed loaf was less ...
-1
votes
1answer
33 views

Mixing both gluten production and milk

I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flour and water, plus oil and salt. I'm ...
1
vote
1answer
44 views

Rolling out after or before the leavening process?

Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think that part of the problem is the fact that ...
2
votes
3answers
93 views

Long chilling of brioche dough?

What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without deflating) for one hour, deflating, ...
21
votes
5answers
52k 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 ...
15
votes
12answers
21k 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 ...
3
votes
1answer
94 views

Why does my bread have a dip in the center?

I made some white bread this evening and was quite happy with it except for the dip in the center: I suspect maybe I left it to prove too long? it seems like the air holes are too big and it has ...
1
vote
2answers
83 views

The role of the gluten in an acid environment

When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if your flour has a good strength . Now ...