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

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1answer
155 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 ...
1
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1answer
49 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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0answers
65 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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0answers
90 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 ...
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0answers
21 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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34 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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85 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 ...
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22 views

How to troubleshoot bulky and flavorless quickly risen yeast bread?

We have used an online recipe today called "Quick Yeast Bread" to try as a special toasted accompaniment but found that the loaves were too bulky and also lacking in flavour. Could any amateur cooks ...