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

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What Makes Bread Gray?

I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of flour. For the last year or so, the ...
5
votes
3answers
106 views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
0
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1answer
48 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
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2answers
84 views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
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4answers
6k 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 ...
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6answers
2k 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
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1answer
300 views

When should food colouring be added to part of a batch of bread dough?

I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in the same loaf to give an interesting ...
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11answers
10k 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
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1answer
74 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
5
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3answers
305 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
9
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5answers
3k 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 ...
2
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3answers
92 views

How do I clean off bread stuck to a non-flat / patterened cast iron pan?

If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no flat spots, just a lot of grooves and ...
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2answers
154 views

Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads

While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, you want a parisienne or a pita bread but ...
4
votes
1answer
136 views

Why isn't my bread machine making any bread?

I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not sell any bread machine mixes. I tried ...
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vote
2answers
82 views

What method yields best result for washing breads?

I've seen many bread recipes and they used different combination as egg-wash. Egg white plus water, egg yolk plus milk, beaten egg plus milk or water, and I myself sometimes give it a sprinkle of ...
4
votes
1answer
178 views

Effect of potato water on bread (early experiment results)

Inspired by another question here, I am going to make potato bread. I am using the King Arthur Flour recipe. (For 2 loaves) 1 tablespoon instant yeast 99g sugar 283g to 340g lukewarm water or ...
2
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1answer
68 views

active dry yeast vs instant yeast

This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? Mediterranean Style Breakfast Buns ...
5
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2answers
1k views

Could I use beer instead of/as well as water in my sourdough?

The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
0
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3answers
98 views

Should I use a base to offset the sour in overripe sourdough starter?

My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's ...
6
votes
4answers
336 views

I want to duplicate my bread mistake!

I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rolled oats (not quick oats) 1 1/2 ...
7
votes
5answers
58k 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 ...
1
vote
2answers
57 views

Making whole wheat bread in a bread machine? What kind of flour?

Disclaimer: I may not know what I'm talking about, feel free to correct me if you think I'm making a fundamental error. I just got a bread machine and I love it. It's so easy! But I'm ...
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7answers
7k views

How did people make bread before sugar was 'discovered'

Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many of its qualities. It hit me the other ...
2
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3answers
81 views

Thinned yogurt instead of milk

A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt 1/2 tsp Oil 2 tbsp Warm milk 3/4 cup ...
11
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7answers
44k 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 ...
2
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3answers
88 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
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3answers
7k views

What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?

Is there a significant difference between using a loaf pan made of this materials?
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4answers
8k 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. ...
14
votes
10answers
32k 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 ...
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vote
2answers
159 views

Can I rest my Ciabatta dough overight? (experiment results)

I'm making Ciabatta for the first time Recipe (sorry, paywalled). My biga is fermenting as I type this, I'll mix the dough tomorrow. By then the biga will have had about a 16 hour ferment. The dough ...
2
votes
3answers
171 views

airy bread rolls done in bread machine

What are some techniques for making bread and/or kaiser style rolls that are very airy with large holes inside, kneaded in a bread machine then baked in an oven? I have tried a few recipes but none ...
22
votes
10answers
3k views

How do I make soft chapattis?

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
0
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1answer
76 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
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2answers
1k views

Do breadcrumbs really act as a binder in meat preparations?

I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling apart. On the other hand, I have heard ...
3
votes
4answers
206 views

How to make bread mould resistant?

With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually consumed and by the 6th week, it would ...
2
votes
2answers
138 views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
0
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1answer
93 views

What difference does it make if I substitute low-fat milk for water in bread recipes?

I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I ...
2
votes
2answers
98 views

Leaving buttermilk out overnight, recipe for food poisoning?

In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup) in the buttermilk (2 cups). Cover and ...
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6answers
5k 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 ...
4
votes
3answers
81 views

Adding/substituting non-flour ingredients in bread

I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry milk 2 tsp salt 4 tbsp vital wheat ...
2
votes
3answers
123 views

Bread Proving Time in Warm Climates

I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
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8answers
21k 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 ...
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3answers
188 views

can I use flavored beer in beer bread?

Im making beer bread and only have blue moon or leineys lemon shandy. Would these work without a fruity flavor overpowering the bread?
5
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4answers
402 views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
8
votes
10answers
14k 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 ...
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vote
1answer
59 views

How do you prolong buns/rolls/scone/crumpet softness?

I thought this community is appropriate for this question so I want to know how to keep buns/rolls/scone/crumpet softness longer. In English I see several translations for subject but I feel this ...
2
votes
1answer
145 views

How to slash bread to let steam out

I'm trying to make loaf bread with filling swirled into it.... I had issues with the chestnut paste because it had butter so it left gaping holes...the redbean paste held up better..but it was really ...
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2answers
98 views

What herbs to use when baking bread, rusks and scones?

since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the amazing chef and brilliant baker. She ...
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votes
3answers
11k 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 ...
2
votes
2answers
125 views

Substituting honey for sugar in bread

I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce ...