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

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15
votes
10answers
51k 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 ...
2
votes
1answer
83 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
1
vote
0answers
64 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
2
votes
1answer
276 views

Pitas are paper thin on one side

My problem is when the pittas do puff up, one side is paper thin, and tears easily when you try to put anything on it. Any tips?
6
votes
6answers
19k views

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. ...
6
votes
1answer
4k 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 ...
5
votes
4answers
1k 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 ...
4
votes
2answers
681 views

I added more water to my ciabatta dough by accident

I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s been rising for a bit over 4 hours and there ...
2
votes
3answers
701 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
0
votes
1answer
136 views

Can I use amaranth flour or another flour as a substitute for white flour?

I am trying to make a healthier tortilla, which I have always made with all-purpose white flour. Is there another grain flour I can use that will produce a tastier and healthier tortilla, and still ...
1
vote
1answer
46 views

New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?

I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out ...
1
vote
3answers
665 views

Difference between Organic Bread and Fresh Bread

Please, what is the difference organic bread and fresh bread. People are getting me confused.
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 ...
16
votes
15answers
35k 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 ...
1
vote
4answers
4k views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
1
vote
1answer
69 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
1
vote
5answers
19k 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?
5
votes
1answer
77 views

Why did my chocolate chip banana bread split?

Usually, I mix the butter and sugar first, then add the banana mashed with a little milk, and I put dry ingredients in last. But this time I put the baking powder with the butter and sugar and egg ...
1
vote
1answer
41 views

How to bake low carb bread in a Zojirushi bread machine model #BBCC-x20

In a Zojirushi bread machine model BBCC-x20, what cycle would I bake a low carb recipe on as it does not have a low carb setting? Also, where would I find low carb recipes for low carb bread ...
3
votes
0answers
40 views

Could B.Subtilis ssp. mesentericus develop in proofing stage?

My last breads suffer from B.Subtilis ssp. mesentericus infection - the bread became sticky in hours and apparently ill. I exchanged the flour, performed cleaning and cleansing but still the disease ...
24
votes
10answers
18k views

What are the pros and cons of storing bread in various locations?

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
3
votes
2answers
215 views

How do I make dosas smooth and shiny?

I tried my hand at making dosas for the first time this weekend. I was following this recipe for the dosa batter. I soaked the dal and fenugreek seeds together and the rice by itself. The rice and ...
0
votes
0answers
40 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
8
votes
4answers
20k views

What to do about yeast that doesn't work?

I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes - I check the temperature using a ...
4
votes
1answer
118 views

Is it important to knead biga/poolish?

I've never read a biga/poolish bread recipe that specifically mentions whether or not to knead the starter dough. Is it helpful to knead it, or is it not worth doing?
1
vote
2answers
192 views

Difference between french bread and japanese bread

I live in japan for 1 year now, but i cannot find french bread - Baguette - in tokyo as we have in france They're bread is not crunchy nor crispy at all, and it's chewy, I kind of feel like i am ...
17
votes
6answers
28k 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 ...
2
votes
3answers
8k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
5
votes
4answers
6k views

Why does my bread keep 'blowing out'?

Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a loaf that leans to one side, doesn't rise ...
3
votes
2answers
108 views

How does the Croatian system of flour categorization correspond to the systems of Western Europe and USA?

1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black), however when I googled this I didn't ...
25
votes
13answers
16k 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 ...
0
votes
1answer
59 views

A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and ...
4
votes
1answer
57 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
4
votes
3answers
149 views

Can I substitute almond meal for breadcrumbs in meatballs?

I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If not what would be a good substitute? I ...
3
votes
3answers
2k views

Milk instead of water for sourdough?

I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
0
votes
0answers
40 views

how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
0
votes
1answer
304 views

“Acetone” smell on bread

I sometimes buy a brand of multi-grain salt-free bread *. After 2-3 days, it gets a very distinct smell of acetone, like paint stripper or nail polish remover. If I toast the bread, the smell goes ...
2
votes
2answers
153 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
8
votes
5answers
17k views

does bread have alcohol in it?

According to wikipedia, the byproducts of yeast fermenting (like done in baking it says) are carbon dioxide and alcohol (not necessarily ethanol -- the kind you can get drunk on). If that's the case, ...
2
votes
3answers
242 views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
0
votes
1answer
109 views

Baking bread in smaller pans bake time question

I usually bake my bread in loaf pan size 7/3.5 depth 2"and bake for 60 Min. I have to make a large number of loaves so will use pan size 5 3/4 x3 x 2 1/8 so how do I adjust for the cooking time or ...
3
votes
1answer
108 views

Can you mix Red Onion chutney into bread?

I was thinking about making some bread today, and I have some leftover red onion chutney. I was wondering if it would be nice to mix the chutney into the bread dough, and then bake it. If so, would I ...
0
votes
2answers
122 views

Could malt used in bread show up as dark brown “grains” in the finished loaf?

I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of rice in ...
8
votes
3answers
688 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 ...
8
votes
3answers
11k views

What is the purpose of oil or butter in bread?

Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect there is some background chemical ...
6
votes
2answers
508 views

How to modify a quick bread recipe to add spice / tea flavors?

I have a trusty pumpkin bread that I make countless loaves of every year. My wife and I love Chai Tea and I was curious how one could go about adapting the linked recipe above to include Chai spices ...
0
votes
2answers
217 views

How to fry tortillas for poori?

Whenever I deep fry tortillas to use as poori (as in halwa poori) it becomes very crispy and hard. I want to know how can I keep ot soft? I use uncooked tortillas. Thanks
8
votes
3answers
44k 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 ...
4
votes
6answers
849 views

Hard dry crusts on frozen bread

I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
3
votes
2answers
228 views

Effects of elevated storage temperature on bread quality

It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry it out and accelerate chemical reactions ...