Questions about kneading, baking, storing, and culinary use of any kind of bread.
3
votes
2answers
873 views
How do I make my bread/buns super soft?
I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns.
I have tried a different recipe each time, but none of them have even ...
4
votes
2answers
125 views
How can I score wet bread dough more easily?
I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
6
votes
2answers
355 views
Is bread that can go mouldy better than that which does not?
I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) does not go mouldy. When left in the ...
1
vote
3answers
66 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
3
votes
2answers
142 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. ...
2
votes
1answer
57 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
3
votes
6answers
323 views
What is the ingredient in bakery Italian bread that give it that great taste
I have looked in many different recipes and tried different things ie, brown sugar, diastatic malt etc and have gotten pretty good at breadmaking but I can't duplicate that taste of a bakery made ...
2
votes
2answers
2k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
6
votes
5answers
14k 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. ...
1
vote
1answer
116 views
How do you make whole-wheat bread less crumbly? — (Without adding gluten)
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.
I have heard of adding ...
7
votes
6answers
511 views
2
votes
2answers
113 views
Why does soda bread preserve less well than sourdough or yeast based bread?
Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or similar. This is not the case for most ...
7
votes
4answers
3k 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 ...
2
votes
2answers
81 views
Is it possible to make breads using cake techniques?
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
3
votes
3answers
824 views
Converting kneading times from machine kneading to hand kneading
I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question). Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in ...
1
vote
1answer
96 views
Stronger bread, how could I achieve that?
I'm new to baking in general,
and I've been recently trying to make a simple pizza bread.
But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
2
votes
1answer
129 views
What combination of flours can be used as a substitution to a bread flour?
Following is the list of flours that I can get hold of in India easily:
Whole wheat flour
Semolina flour
Chickpea flour
Maida
Multi grain flour
Corn flour
Rice flour
What can be the combination of ...
0
votes
2answers
104 views
Why did my French bread neither rise nor bake properly?
Failed miserably at the first bread bake.
I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill
I tried this recipe: Baking the Perfect Loaf of French Bread
Instead of using 4 cups bread ...
1
vote
3answers
191 views
Why does my bread burn at the bottom before it is done?
I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done.
My oven doesn't have a thermometer, so I don't know exactly what ...
0
votes
1answer
106 views
What does karate chop in a french bread dough mean?
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html
Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
9
votes
2answers
4k 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 ...
7
votes
4answers
244 views
How should I incorporate oil into focaccia?
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese focaccia recipe modified for quick-rise (I ...
1
vote
2answers
258 views
Why is commercial sandwich bread so popular in the US and UK?
Why is commercial, sliced, sandwich style bread so popular in the US and UK, as opposed to more traditional European loaves (like this Slovakian bread)?
7
votes
3answers
165 views
Why and what kind of breads should be scored?
Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored?
What will happen if we don't score the breads?
12
votes
4answers
7k 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
3answers
2k views
What is the difference between quick bread and cake?
Quick breads, like banana or zucchini breads, seem to be assembled in an identical method and with similar ingredients as cake. Many recipes have comparable quantities of fat and sugar.
So what is ...
2
votes
2answers
139 views
How to prevent bread sticking to cast iron pan?
I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
3
votes
3answers
372 views
What kind of flour keeps bread dough from sticking in a proofing basket?
When proofing down in a bread basket (not just a smooth bowl), what kind of flour keeps the dough from actually sticking? Is there a technique that works? Normal wheat flour seems to be to readily ...
5
votes
5answers
3k 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. ...
1
vote
2answers
196 views
What are the breads with big holes and small holes called?
What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this:
For smaller holed breads is the name "sandwich bread" sufficient for ...
2
votes
1answer
108 views
How to build steam in the oven for getting an oven spring?
From: What makes a bread either close or open crumbed/textured?
Oven spring
Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses
expand with heat, so it will also help ...
11
votes
2answers
283 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 ...
12
votes
4answers
3k 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 ...
7
votes
1answer
84 views
Should any liquid, or liquid-like ingredient, be included in the water proportion calculations for bread?
So I am just beginning on my bread making adventures and have been studying the concept of water to flour proportions for baking bread.
My question is about experimenting with other types of ...
4
votes
3answers
161 views
Does beer in bread retard the yeast?
I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% ...
7
votes
3answers
245 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 ...
5
votes
2answers
183 views
How can I make the exterior of my croissants less hard and more flaky?
My croissants look good and they taste fine but they have an extremely flaky/hard exterior, it is like a biscuit even though they are light in weight and have the bee caves inside as supposed. I would ...
13
votes
3answers
4k 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 ...
13
votes
8answers
6k 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 ...
6
votes
2answers
643 views
How accurate is the window pane test? (breadmaking)
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
5
votes
1answer
385 views
Why does commercial brown (whole wheat) bread taste bitter?
I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour)
This is whole wheat flour. The parathas never tasted bitter.
Is the commercial whole wheat bread made of this ...
9
votes
2answers
231 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
1answer
79 views
What is a good bread recipe for light bread, but able to be shaped?
I've started this thing for Easter where I bake bread and mold it into the shape of a bunny. Last year the bread turned out really hard and was hard to eat.
How can I be able to shape it but have the ...
4
votes
2answers
161 views
When I bake a 2lb loaf, the very Centre of it lacks structure
Am I over proving my bread, or might there be some other issue? I'm using a fairly standard baker's mix. 750g flour, 450g water, salt, quick blend yeast (Doves).
I bulk prove for 40 minutes, then ...
8
votes
2answers
612 views
In reference to baking bread, what is a “mother culture”?
I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "mother culture" means?
7
votes
1answer
167 views
How to ship bread or bread dough?
I've been thinking about starting a boutique mail order dinner roll business.
Dough
While I'd really like to ship dough and allow customers to bake (per roll) at their leisure, I'm beginning to think ...
11
votes
1answer
906 views
What kind of beer for beer bread?
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little ...
3
votes
2answers
172 views
What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
I'm trying to rise bread overnight in the fridge and sometime it collapses.
What changes could I try in the recipe to try to stop this from happening? I think I need to retard the yeast action (I'm ...
6
votes
2answers
246 views
How can I rescue overproofed bread?
If I make a loaf and slow proof it in the refrigerator, I find that sometimes it will collapse in the middle. I know this is happening because there is a large air pocket in the cling film above the ...
17
votes
5answers
24k 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 ...
