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

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0
votes
2answers
75 views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
2
votes
2answers
57 views

How can I achieve large bubbles in my bread? [duplicate]

No matter what I do, my recipe produces bread that is pretty dense, I get none of those nice huge holes in the crumb. My recipe goes like this: 500g flour (300g wheat, 200g rye) 350ml water 2 tbsp ...
3
votes
3answers
196 views

Can you make sourdough starter without throwing any away?

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...
17
votes
6answers
522 views

How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?

My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm ...
3
votes
1answer
57 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
3
votes
2answers
98 views

How to get uniform bubbles in simple dutch oven bread?

I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of the bubbles. Here's my loaf: For ...
3
votes
1answer
111 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?
3
votes
5answers
388 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 ...
1
vote
3answers
2k views

Why does my bread smell like vinegar?

I have some bread that should still be good for few days that now smells like vinegar. There is no mold, ect. on it that makes it look bad. It is store bought whole grain bread with some oatmeal, if ...
2
votes
0answers
48 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
2
votes
2answers
6k 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 ...
2
votes
1answer
97 views

My french bread dough did not rise on the second rise after forming the loaves

My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fully, I went ahead and baked them. The ...
2
votes
1answer
32 views

Do I cover a fermenting a bread starter

do I need to cover the jar that the fermenting bread starter is in? If so, cover with what?
2
votes
1answer
2k views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
3
votes
2answers
4k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
13
votes
5answers
81k 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 ...
12
votes
3answers
607 views

Do bakeries generally knead dough for bread by hand or use a machine?

Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
4
votes
3answers
947 views

What would be the effect of doubling the egg in this bread?

A lot of my bread recipes are for two loaves, I never want two loaves, I usually barely make it through one. I like this recipe a lot: • 3/4 cups warm water (170g) (110 degrees) • 1.875 cups ...
3
votes
1answer
126 views

My flatbreads are still doughy inside after cooking?

So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15. I then rolled them out really thin and cooked on a super hot griddle, ...
2
votes
1answer
146 views

What can I do to prevent big holes in the bottom of bread loaves?

Can you give me any ideas to control this type of hole in bread?
5
votes
8answers
2k views

Can I make sourdough starter with raw potatoes?

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
3
votes
2answers
88 views

Does preferment add sourness to taste of bread?

I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What other flavors can we expect? What can I ...
7
votes
2answers
9k views

Why do you need to refrigerate bread dough overnight?

I'm making a no-knead bread (actually my very first time making bread!) and right after mixing the dry ingredients with water, it's supposed to sit for a couple hours to rise and then be placed in the ...
12
votes
8answers
59k 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 ...
8
votes
4answers
16k 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 ...
6
votes
4answers
3k views

Can I make my own bread-machine flour?

The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I used to for it, but don't want to ...
2
votes
3answers
80 views

Does injera require a starter?

I want to make Ethiopian injera bread at home, but the recipes I've seen are inconsistent about whether a bread starter is needed. Do I need to use a sourdough starter? Can I use baker's yeast, or ...
8
votes
3answers
427 views

What characteristics should a bread peel have?

A peel is the utensil used to transfer loaves into the oven: Image source: Wikipedia I've done a couple of them using some wood boards I had on hand. I made them for a home electric oven. But now I'm ...
4
votes
1answer
124 views

When you try to “catch” yeast from the air: is it normal for the flour and water to split

I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over the top. It's been between 45 and 70 ...
0
votes
0answers
26 views

Moldy Home Made Bread [duplicate]

I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a ...
3
votes
2answers
144 views

Will my results differ when using a sourdough starter vs poolish for pizza dough?

I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a sourdough starter as part of the ...
1
vote
1answer
88 views

Is this yeast classed as instant yeast?

I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yeast 50g/1¾oz unsalted butter, softened, ...
12
votes
4answers
280 views

Low Hassle, Knead-Free Doughs

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...
3
votes
2answers
551 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
24
votes
13answers
13k 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 ...
2
votes
2answers
102 views

Adding things to sourdough starter 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 ...
3
votes
2answers
181 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
3
votes
4answers
591 views

Bread with no salt

I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside from perhaps some flavor) the purpose is ...
2
votes
1answer
63 views

Adding Pulses (Legumes) in Powder Form to Bread

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Will fermenting the powdered pulse (with ...
0
votes
2answers
136 views

Why is my bread dough sticky?

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...
5
votes
3answers
238 views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
0
votes
0answers
42 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
3
votes
1answer
134 views

What are the advantages of “bathed” bread?

There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for the first proofing. When it floats up, ...
15
votes
13answers
29k 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
85 views

Using Jaggery as Substitute for Sugar

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
1
vote
1answer
59 views

Culturing Yeast in Dough

Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time? In this situation will the ...
1
vote
2answers
42 views

Yeast and Flour for Panasonic Bread Maker

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There ...
6
votes
2answers
4k views

Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
3
votes
1answer
324 views

Should ciabatta sandwich rolls be dry and dense?

I found a recipe calling for ciabatta sandwich rolls. My supermarket sells these, baked in their bakery, however, I found this bread dry and dense, which I do not find appealing. Should this kind of ...
5
votes
1answer
214 views

Is my biga supposed to be liquid?

I'm trying my hand at Ciabatta bread and have just made the biga in preparation for making the bread tomorrow. I followed this recipe, which calls for the following proportion of ingredients for ...