2
votes
2answers
135 views

Kneading dough - significance of warm hands

I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mother kneads dough using the same recipe, ...
2
votes
3answers
120 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 ...
0
votes
2answers
98 views

How long to bake bread? [closed]

I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the ...
5
votes
3answers
211 views

What temperature of water will kill yeast?

In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use active dry yeast and I just add it to the other ingredients and knead it in.
7
votes
1answer
242 views

What happens with bread at >= 94˚C/201˚F? Or: Is temperature a reliable indicator of doneness?

So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not fully rely on the time and temperature ...
2
votes
2answers
3k views

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
-1
votes
1answer
299 views

Bread/Pizza Dough Techniques [closed]

Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast, oven temperature (high vs low), water vs milk, egg vs no ...
3
votes
2answers
361 views

How can I warm bread making ingredients to room temperature?

My room temperature is 65°F (18°C). The recipe calls for the ingredients (milk, egg, butter, etc.) to be at room temperature, 75-90°F (24-32°C). How should I warm them? Can I use the microwave, or ...
3
votes
1answer
3k views

Temperature of tandoor for making naan

What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use. Update: ...
10
votes
2answers
6k 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? ...
32
votes
3answers
1k 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 ...