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

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1
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2answers
72 views

Does dried milk powder retard yeast growth in bread making

I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten. Is this ...
1
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3answers
228 views

Preserving cheese sandwich

I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alternatives but it's not really clear ...
0
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0answers
43 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
3
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1answer
473 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?
25
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9answers
52k 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 ...
-2
votes
0answers
55 views

flexibility of a doughBun (brioche)

i'm working on an excel file wich could calculate a " brioche dough" . is that somebody could tell me how to get the most flexibility and softness with less fat and sugar ? Juggling several fat : ...
4
votes
5answers
6k views

What can I do to keep high hydration dough from sticking to my hands?

Whenever I try to knead (by hand) or move after kneading, a high hydration dough like ciabatta, it sticks to my hands terribly and often seems ruin any shaping I try. I've tried flour on my hands, ...
2
votes
3answers
392 views

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

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 ...
2
votes
1answer
63 views

What's the difference between tangzhong and levain?

I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve given results.
4
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5answers
13k 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 ...
0
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2answers
122 views

Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk ...
15
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4answers
17k 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 ...
0
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2answers
86 views

What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
7
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2answers
154 views

Bread from the machine always too soft, can't be buttered

My bread machine (Panasonic SD-2501) makes good bread. The loaves rise every time and it has a great golden crust. However, the bread is always too soft. The recipe: 1 tsp dry yeast 440gm baker's ...
2
votes
1answer
85 views

Why does ice form mostly on one side of frozen sliced bread?

I keep my store-bought bread in the freezer and I've noticed that after it's frozen, every slice has a lot of small ice crystals on one side, but almost none on the other. I was wondering if it had to ...
1
vote
1answer
47 views

Can I replace sugar with cane syrup in sourdough recipe

I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I thought about replacing it with cane ...
2
votes
3answers
2k views

Adding sugar and honey to sourdough culture

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
0
votes
1answer
70 views

Looking For A Soy Flour Substitution

I have found what looks like a wonderful recipe for a low carb yeast bread that I really want to make. It only has 3.4g of net carbs/slice, which is gonna be pretty hard to beat! Especially if this is ...
3
votes
1answer
2k views

Moldy bread smell but no mold?

I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. They taste strange too. This I know ...
1
vote
1answer
33 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
1
vote
2answers
189 views

Does handling a lot of flour cause fingernails to break?

I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my finger nails. They've have been peeling, ...
2
votes
1answer
173 views

Are the white things on a bread normal?

I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator. Are they normal and safe to eat? Will ...
5
votes
1answer
369 views

Can I halve the Amish Friendship Bread recipe?

If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you add one cup of milk, one cup of flour, ...
5
votes
2answers
1k views

Would honey and molasses be liquids or sugars in a bread formula?

If 60-85% is the percentage range for the liquid amount in a bread formula, and 0-10% for the sugar amount, my question would be if you are using honey and molasses in the formula would they be ...
14
votes
1answer
9k views

Why don't dry bread crumbs spoil, when bread does?

Why don't store-bought bread crumbs spoil? Can you make your own bread crumbs and save them for later use? Will homemade breadcrumbs mold?
0
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1answer
92 views

Why is bread dough recovery important? [closed]

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be ...
2
votes
1answer
60 views

What can I substitute for rye flour?

I am trying to make marbled rye bread, but around here I can't find rye flour. All I can find is all-purpose flour, bread flour, and maybe cake flour. Is there some way I can substitute stuff to ...
2
votes
2answers
71 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
-1
votes
1answer
68 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
16
votes
18answers
47k 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
3answers
244 views

Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)

Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United States's grocery stores.
2
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1answer
112 views

Why are there caraway seeds in rye bread?

I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
0
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3answers
2k 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 ...
5
votes
2answers
173 views

How many risings for bread?

The background: I baked bread a couple of days ago, and I was out of yeast, so I borrowed a couple of packets of Fleischmann's Instant Yeast from a neighbor. I'm used to dry active yeast, which ...
5
votes
2answers
119 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
1
vote
3answers
155 views

What type of bread buns do premium burger restaurants use? [closed]

If you have a hamburger at a fancy deli they'll often have a very fancy bun. However, I have never seen these buns for sale at bakeries or grocery stores. What kind of different buns exist for "high ...
31
votes
10answers
105k 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 ...
2
votes
3answers
11k 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
1answer
75 views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
5
votes
9answers
25k 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 ...
4
votes
2answers
148 views

Adding flavorings & fillings to bread dough

I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings. My question is, are there general ...
2
votes
1answer
1k views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
2
votes
2answers
92 views

Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?

I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for fresh milk to substitute for dry milk ...
1
vote
0answers
82 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
3
votes
5answers
16k 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 ...
2
votes
1answer
84 views

How do different techniques impact sourdough bread?

I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% ...
5
votes
2answers
374 views

How much calcium propionate should I use as a bread preservative?

Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is a safe preservative, but don't have any ...
2
votes
3answers
5k views

When making bread, should I add salt early or late? Pros and cons

A friend and I was to make bread together. We quickly found that we had been taught differently on how to make the dough. I had learned to first just mix flour, yeast and water evenly. Let them sit ...
6
votes
2answers
19k views

Dry milk in bread: purpose, and substitutions

I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 ...
9
votes
14answers
29k 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 ...