Questions about kneading, baking, storing, and culinary use of any kind of bread.
16
votes
7answers
7k views
Techniques to get a nice golden-brown crust on bread
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
18
votes
8answers
4k views
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
16
votes
5answers
4k 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 ...
12
votes
3answers
980 views
What makes a bread either close or open crumbed/textured?
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
17
votes
5answers
24k 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 ...
11
votes
1answer
1k views
How can I grow my own yeast (sourdough starter)?
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
12
votes
12answers
782 views
Uses for stale bread?
Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this list:
Panzanella salad (with tomatoes, ...
6
votes
3answers
2k views
How can I create steam in a normal oven to promote bread oven spring?
Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this high humidity environment in my home ...
7
votes
2answers
220 views
What qualities should I be looking for when making the best French Toast?
Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?
15
votes
1answer
912 views
How much salt can I safely add to bread dough?
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make ...
6
votes
2answers
1k views
Techniques for mixing bread dough with stand mixer
Can anyone tell me what the best technique is for using a stand mixer to make bread dough?
I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. ...
13
votes
3answers
2k views
How does commercial whole grain bread stay fresh for so long?
Every recipe I have tried the bread turns very hard within an hour of baking, and I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread ...
12
votes
2answers
4k views
Is it safe to eat mouldy bread?
Is it safe to eat mouldy bread, even after cutting away the moulded parts?
And how can you tell if the mould is harmless or toxic?
8
votes
2answers
611 views
In reference to baking bread, what is a “mother culture”?
I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "mother culture" means?
7
votes
2answers
1k views
Why does soda bread call for buttermilk?
I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's ...
5
votes
3answers
11k views
How to convert a recipe calling for active dry yeast into rapid rise yeast?
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
4
votes
2answers
1k views
How can I bake bread using a mother culture?
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
11
votes
2answers
283 views
Good breads for evening cooking?
Are there good bread styles or techniques for baking bread in the evening after a day at work?
Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of ...
13
votes
3answers
4k views
How long will a sourdough starter last between feedings?
I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It's been working fairly well for me and I ...
11
votes
2answers
502 views
Devising a first-scratch bread recipe
I have some cracked wheat, some bran flakes, wheat germ, bread flour, and whole wheat flour (among other various things). How could I, using those ingredients and whatever basic principles (what I'm ...
8
votes
3answers
1k views
What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts ...
6
votes
3answers
7k 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 ...
9
votes
2answers
3k views
Does active dry yeast really need proofing?
Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread ...
8
votes
3answers
173 views
What are convenient and reliable ways to make the starter for rye bread?
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?
5
votes
3answers
853 views
What is the secret to baking bread with a very fine crumb?
I've noticed bread purchased from the local baker always has a very fine crumb. How is this achieved??
15
votes
2answers
938 views
What is the purpose of sugar in baking plain bread?
My recipe says 1 tablespoon of sugar per loaf.
This seems like too small an amount for flavor.
The recipe is as follows:
3 cups flour
1 teaspoon salt
2 teaspoons active-dry yeast
1 tablespoon ...
11
votes
1answer
472 views
What takes over the functions of gluten in gluten-free bread mixes?
Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there:
Provide elasticity, presumably because ...
11
votes
2answers
350 views
How can I make whole grains stick to the top of bread?
I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top.
I have tried just pressing them to the top but they fall off during or shortly after ...
10
votes
3answers
555 views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
9
votes
2answers
231 views
how to break up a bread recipe?
I found this recipe for a pull apart cheesy bread that I love. It turned out ok the first time, and I'd like to try it again for a dinner I'm having this week.
However, I don't have a lot of time to ...
9
votes
3answers
541 views
How to achieve great baguette crusts
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:
13 dl wheat flour
5 dl clean, cold water
salt, some olive oil
...
8
votes
1answer
471 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 ...
7
votes
5answers
14k 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 ...
7
votes
3answers
2k views
Can I successfully bake previously-frozen bread dough?
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
5
votes
5answers
3k views
What is the ideal hydration for bread dough?
I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration.
The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. ...
5
votes
4answers
958 views
How do I feed a sourdough starter?
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think ...
4
votes
2answers
125 views
How can I score wet bread dough more easily?
I've noticed that it is dramatically easier to score firm bread dough than wet bread dough. But, sometimes it's good to work with a wet dough for other reasons. Any tips on how to score wet bread ...
3
votes
1answer
443 views
Topping bread with poppy seeds or sesame seeds
Should the seeds be sprinkled over the dough before baking, or will they burn?
Should they be soaked first to prevent burning?
Should a wash (cornstarch?) be used to stick them to the dough?
...
2
votes
4answers
641 views
Is there a way to bring a loaf of bread that's gone dry, back to life?
It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to restore some of the life back into them?
12
votes
4answers
7k views
What's the purpose of a bread box?
For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see ...
9
votes
3answers
1k views
Why stretch and fold vs traditional kneading of bread dough?
Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here? It sure seems to work, but I'm not ...
9
votes
6answers
5k views
Why is there vinegar in the bread recipe?
Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it ...
9
votes
3answers
2k views
What are good techniques for getting gluten free bread to rise?
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
8
votes
2answers
801 views
My grandmothers “brown” bread
I grew up in Nova Scotia, Canada and my grandmother used to make what she called "brown" bread she used to make it every time she would make homemade baked beans. She is no longer with us and I'm ...
8
votes
1answer
542 views
Uses for Old bread dough
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this ...
7
votes
6answers
511 views
7
votes
3answers
1k views
Why does bread with filling separate and how do I prevent it?
Sometimes when I make sausage kolaches or cinnamon rolls the bread layers pull away from the sausage or the filling and leave an open space inside. The separation is cosmetically unattractive, and can ...
6
votes
2answers
643 views
How accurate is the window pane test? (breadmaking)
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
6
votes
3answers
2k views
Sourdough in Bread Maker?
Are there any bread machines that would allow making a sourdough rye bread?
If not, could a bread maker simplify the process of making a sourdough loaf?
6
votes
3answers
4k views
How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?
I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leave it on the counter uncovered overnight? ...
