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

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2
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1answer
243 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 ...
5
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0answers
176 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 ...
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0answers
55 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 ...
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0answers
105 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...