Questions about kneading, baking, storing, and culinary use of any kind of bread.
30
votes
3answers
800 views
Theoretical: why there's no gradient of doneness in bread?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example:
This one was made in the baking form, it has a thin visible crust, but after that the ...
22
votes
4answers
2k views
Does resting the dough for a long time reduce the need to knead the bread?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable substitute? I've tried the recipe and ...
20
votes
7answers
1k 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 ...
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?
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 ...
16
votes
5answers
357 views
How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm ...
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?
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 ...
16
votes
8answers
1k views
Naan without tandoor?
I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips ...
16
votes
3answers
3k views
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat.
What job does the ...
15
votes
5answers
5k 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 ...
15
votes
2answers
907 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 ...
15
votes
1answer
904 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 ...
14
votes
4answers
5k 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 ...
14
votes
1answer
2k 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?
13
votes
6answers
2k views
Is it important to warm the flour before making bread?
When I was taught to bake bread one of the tips I was given was to warm the flour first.
It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I ...
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 ...
13
votes
8answers
6k views
Why does leftover pizza dough make terrible bread?
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning. It never turns ...
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 ...
13
votes
2answers
580 views
Storing bread dough before baking
I'm looking to make a start in the world of baking bread, and have a quick question:
Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
12
votes
10answers
8k views
How do you raise your dough in cold seasons?
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
12
votes
12answers
781 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, ...
12
votes
8answers
2k views
Baking bread … without crust?
My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make ...
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 ...
12
votes
6answers
11k 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 ...
12
votes
4answers
3k views
why is my bread too tough?
trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough.
I am doing my best to understand the science as ...
12
votes
2answers
2k views
Cookbook says to store dough in fridge overnight, why can't I just bake it already?
I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and ...
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?
12
votes
4answers
23k views
baking bread with all-purpose flour
I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour.
If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
12
votes
3answers
939 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?
12
votes
4answers
586 views
How to get threads in a yeast dough?
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
11
votes
5answers
3k views
Crusty french bread
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
11
votes
2answers
500 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 ...
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?
11
votes
1answer
902 views
What kind of beer for beer bread?
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little ...
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 ...
11
votes
2answers
347 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 ...
11
votes
1answer
464 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 ...
10
votes
4answers
3k views
How to make hot dog buns or sandwich rolls with a soft crust?
Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...
10
votes
2answers
2k views
How much warm is warm water?
I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough?
...
10
votes
2answers
2k views
Why should I let bread cool before slicing and eating?
Many recipes for bread and such suggest that bread should be fully cooled (like 2 hours or so) before eating. It's sooooo tasty right out of the oven - why wait? Does something important happen in ...
10
votes
2answers
3k 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 ...
10
votes
4answers
1k views
How to tell if it is real sourdough?
I have a very simple question, but difficult for me..
How to tell if a sourdough is a real / traditional Sourdough? A lot of times I wonder if the sourdough I have in cafes or those ones I buy from ...
10
votes
3answers
512 views
Bread for the very beginner
First of all, thank you for reading this absolute beginner topic :)
I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread:
It's called ...
10
votes
3answers
551 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 ...
10
votes
2answers
500 views
What effect do different slash patterns have on bread oven spring?
Slashes in bread loaves are designed to promote oven spring but there are many different patterns. Some running the length of a loaf, some in a checkered pattern. I've been told this is to promote ...
10
votes
2answers
546 views
How to stuff bread puffs (Gougeres)
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, ...
10
votes
1answer
3k views
When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, ...
9
votes
2answers
366 views
Do bakeries generally knead dough for bread by hand or use a machine?
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
9
votes
3answers
534 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
...
