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

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3
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2answers
44k views

How long can I keep bread dough in the refrigerator?

If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are there any types of bread it won't work well ...
2
votes
1answer
76 views

why does toast smell and taste different than bread?

Besides the obvious fact that toast has less moisture due the toasting process, how is it different than regular bread? Why does bread taste different in toasted form than it regularly does?
8
votes
6answers
4k views

What additions can I make to my basic white bread recipe to increase its fiber content?

These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry yeast I'd like to add an ingredient that ...
0
votes
1answer
68 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
3
votes
1answer
176 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?
11
votes
3answers
16k 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 ...
0
votes
0answers
20 views

I was asking a question but I accidently did it under Answers, how can I rectify? [migrated]

Earlier today I found your website but asked a question before I knew how it worked. See my title
2
votes
1answer
85 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
0
votes
0answers
61 views

What is Balkan bread?

A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It reminded me a little of a focaccia in ...
1
vote
2answers
66 views

Bread and using a proofer

I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for basic Sourdough Starter, and if so, what ...
2
votes
1answer
57 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
1
vote
2answers
47 views

Using fresh compressed cake yeast in bread machine

While using compressed cake yeast in bread machine it rises well for the first rise but on the second rise it does not rise well and I get a deep concave surface , I typically add 3x the dry yeast ...
1
vote
1answer
73 views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
3
votes
3answers
216 views

Bread has tough, crunchy crust but is underbaked in the middle - how to fix?

I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in her sleep, when she wrote down ...
0
votes
2answers
63 views

Malt used in bread

Good day 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 ...
2
votes
5answers
391 views

How can I make proper sandwich slices of home-made bread?

I like baking my own bread and do it quite often, yet to fill our family lunch boxes we still resort to professional baked bread. The main and maybe the only reason is that we can't seem to slice our ...
4
votes
3answers
261 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 ...
6
votes
2answers
177 views

How can I make a super-thin, yet strong, calzone crust?

I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin crusts. My standard recipe for a ...
4
votes
1answer
201 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, ...
2
votes
1answer
68 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?
2
votes
2answers
61 views

When should I add proofed yeast to a bread machine?

I like to use proofed yeast when making bread. I want to use a bread machine but all the recipes call for adding dry yeast to the dry ingredients before adding the liquid. Since proofed yeast is ...
5
votes
3answers
191 views

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...
2
votes
2answers
60 views

Baking focaccia

I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering what effect the lack of salt in the dough ...
2
votes
4answers
13k views

How do I get crispy but thin bread crust?

On a handful of occasions I've had bread in a restaurant where the crust is thin but very crispy, almost as if it had a couple layers. It looks crackly and gives easily to pressure. It's not a thick ...
6
votes
3answers
2k 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 ...
3
votes
2answers
143 views

Idiomatic combinations of peanut butter, jelly, and bread

Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typically eat either peanut butter OR jelly, not ...
3
votes
3answers
95 views

Maintaining Sourdough Starter - Are potato flakes/water necessary?

I just got some sourdough starter going with the Oregon Trail, and it seems to be doing quite well. However, the guide calls for using potato flakes or potato water to feed it- having neither, I hoped ...
5
votes
3answers
3k views

Why baste bread with cornstarch?

In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that work? I usually see such a slurry used to ...
1
vote
2answers
254 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 ...
3
votes
2answers
129 views

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The ...
0
votes
0answers
47 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
3
votes
4answers
242 views

What causes the crown of the bread to crack during baking?

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
12
votes
9answers
64k 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 ...
0
votes
3answers
60 views

Excess flour in banneton after proofing

I finally got around to buying bannetons for my bread baking and just used one for the first time. Worked great! However, I used rice flour to coat the interior and, after releasing the dough, there ...
4
votes
5answers
538 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 ...
2
votes
1answer
71 views

Can I make Irish Brown Bread using a covered loaf pan?

Have a recipe for Irish Brown Bread that says to use a shortening pan & mentions the lid. Would a loaf pan with foil over the top work the same way?
3
votes
2answers
142 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
1
vote
1answer
79 views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
4
votes
2answers
140 views

Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?

Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it ...
3
votes
2answers
98 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 ...
2
votes
1answer
124 views

How is King Arthur bread flour made?

I checked out their website and other sources but could not find any details as to what their bread flour is actually composed of. Does it include both the bran and germ or is the bran removed? And if ...
3
votes
3answers
151 views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
4
votes
1answer
110 views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
2
votes
2answers
7k 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 ...
1
vote
1answer
57 views

How to make Barley bread?

I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten. So is there a recipe for bread with ...
1
vote
1answer
48 views

Maintaining Sourdough Starter

Given the time of year and my home's shoddy heating, I opted to put my starter on top of the clothes dryer to keep it warm. With five people in my family it gets regular use, especially towards the ...
0
votes
0answers
25 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
2answers
151 views

Can you make bread with the yeast in beer?

I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ...
13
votes
5answers
5k views

How to make hot dog buns or sandwich rolls with a soft crust?

Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...
4
votes
1answer
10k views

How does tangzhong (water roux) make bread softer?

As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a roux, before being cooled and added to ...