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

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1
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2answers
91 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 ...
0
votes
1answer
64 views

Under-watered bread dough: specific effect?

I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked ...
8
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4answers
3k views

How do I keep the paddle of a bread machine from damaging the bread upon removal?

I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded in the bread and it will break the ...
3
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1answer
60 views

Is it possible to bake bread or the like using a stovetop tagine?

I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on using it in an oven - something that is ...
2
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2answers
3k views

Why does frozen bread sort of taste different?

If I buy a packet of bread: And put it in the freezer, in it's packet, when I take it out to defrost it tastes different, sometimes drier as well. Why is this? I would of thought moisture would ...
1
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1answer
87 views

Which bread keeps the longest?

I want to buy the type of bread which last longest. It should be toastable, so no zwieback and other dry types. Which is the best bread for this purpose? Is the standard toast slices or loaf of bread ...
3
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1answer
477 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?
0
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1answer
38 views

Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread ...
7
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3answers
733 views

What's the difference in baking bread in a loaf pan vs. in a Dutch oven?

When I bake bread, I always use my loaf pan. Recently, I've seen some people who bake bread in a Dutch oven (or something similar). Why is this? What are the differences between the two?
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0answers
55 views

Use foil as dutch oven lid for loaf pan

Can I lay foil over the dough in a loaf pan, to contain moisture like a dutch oven? I've practiced using cast iron dutch oven baking, but this time I would like to use a loaf pan, so I can cut the ...
8
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6answers
5k views

How do I prevent burning the bottom of the bread when cooking over a campfire?

Over the weekend I took my dutch oven and tried to bake bread over the campfire. I had two problems, one was getting enough heat. That is really my problem and I just lowered the grate over the fire ...
2
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3answers
3k views

How long can rye bread last?

A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, water, yeast, salt The bread was also ...
6
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3answers
126 views

Surfaces for bread making

I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95% hydration) that stick to the surfaces ...
2
votes
2answers
733 views

What happens if bread is made with sparkling water?

I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what ...
2
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4answers
6k views
1
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1answer
100 views

I don't have a large cutting board, but I do have a large table with a wood top

So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are there any consequences(negative ones of ...
0
votes
0answers
18 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
0
votes
1answer
81 views

Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?

So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic ...
4
votes
2answers
499 views

How can I keep the shape of my free-form bread dough when it is rising?

I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise ...
2
votes
1answer
118 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 ...
6
votes
2answers
3k views

Why is butter incorporated into the dough last when making Brioche?

I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the butter until the very end when the dough is ...
0
votes
0answers
16 views

What's the intrinsic advantage of using a dutch oven? [duplicate]

I'm currently developing a no-knead, straight-to-the-oven technique for bread making. The style of my bread is a plain boule, formed and proofed over an oven tray, sprinkled with a bit of water, and ...
32
votes
11answers
107k 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
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5answers
167 views

Bread crusty outside and super soft inside

I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
4
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1answer
70 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
3
votes
2answers
99 views

What should I do with my leftover bench flour?

I make bread/pizza quite often, up to a few times per week. I work on a wooden surface for forming the dough and use a flour dredge to spread about 1 cup of flour per session on my surface. I would ...
1
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3answers
234 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 what'...
0
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0answers
50 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 ...
25
votes
9answers
53k 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 ...
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
405 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
67 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
votes
5answers
14k 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
132 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
votes
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 and,...
0
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2answers
90 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
176 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 ...
1
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1answer
52 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
76 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
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1answer
37 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
193 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
206 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
372 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
98 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
68 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 ...
3
votes
2answers
77 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 ...