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7

This is a very common problem with challah (and any braided bread). As mentioned in comments, it seems likely that the splitting happened in the oven because the bread continued to expand too much after the crust had set. But the braids also complicate the reasons why this may have happened. Here are a few common things to try: Be sure not to braid too ...


7

Yeah, how about biscuit dough? That's a common way to do a quick and easy chicken pot pie. It might be a little tricky to actually enclose the curry in the biscuit dough, but it should be doable. For reference, here are a couple of "pot pie" recipes that use biscuit dough on top of the filling: Add a Pinch (from scratch) Bisquick (Using Bisquick brand) ...


6

Many filled doughs don't require long resting times (maybe 30min to an hour), but they generally do require a little bit if kneading to make sure they're sturdy enough to hold a filling. If you have a stand mixer or a food processor, you likely won't need to do any hand-kneading. I'd recommend looking at recipes for either empenadas or samosas. (Look for ...


5

Based on you mentioning curry and bread, have you thought about either chapatti or roti? Asides from them being Indian bread and so complementing your curry completely, they are quick and easy to make a little kneading but will take less time than making pastry or biscuit dough. Just make the dough, roll out into a few rounds, fill one half, then fold the ...


4

I agree with the "isn't wet enough" answer by Didgeridrew, but I don't think the problem is the recipe. You say I kneaded it for about 1/2 hour to 45 minutes. I tried to avoid adding too much flour to keep the water percentage up, but that's hard to do when you are kneading on a wooden board and the dough keeps sticking. That's your problem right ...


4

Your recipe is to blame. Your dough is stiff and tears because it isn't wet enough. While different types of flour do absorb different quantities of water, I think most of the issues you're experiencing are due to the ambiguousness of the recipe and instructions you're using. Most sourdough recipes yield dough around 80% hydration (the weight of water/the ...


4

I blame the acid. Sourdough starters can get very acidic and this breaks up the gluten and makes for very short dough, and dense bread. I've had a lot of success using less starter and let it rise in the fridge. You'll get all the flavor without letting to much acid break things up. In general, your expectations of sourdough should not be the same as for ...


3

The King Arthur website lists the ingredients for that item: http://www.kingarthurflour.com/shop-img/labels/1416587131567.pdf It looks like the "sour" flavor comes from several acids (acetic, lactic, and citric). I assume the recipe calls for "sour" flavor instead of being a sourdough recipe like a traditional rye bread would be. Pickle juice may be a good ...


3

Given that oyster crackers as we know them were first created in the northeastern United States, I think the most likely hypothesis is that they were intended to be served with oyster stews and clam chowder, which are traditional regional cuisines that would have been quite popular around the same time. Their size and shape make them easy to add to soups, ...


3

As jolenealaska pointed out in a comment, corn flour has no gluten, which is essential to the texture of most breads and many other baked goods. Unless you replace the gluten with vital wheat gluten or some kind of gluten substitute, your corn flour loaf would have a crumbly texture very uncharacteristic of ciabatta. rumtscho added: If by "corn flour" ...


2

This seems like a great use of frozen pie crust, the ones that come in a sheet not pre-formed in a tin. This would certainly reduce the time and effort on your side.


2

Using a large amounts of seeds will significantly influence the humidity of your dough and bread. Dry seeds will soak up quite a bit of water - either during resting time or afterwards. This is especially bad when this soaking happens after baking, as your bread will get very dry... Wholemeal tends to have the same effect. The best way to counteract this ...


1

It looks as though it baked unequally which could be caused by the dough not being uniformly mixed. Here are some things that I am sure that you already know. (please keep in mind I have never made Challah) Mix your dry ingredients and make sure they are well mixed Mix your wet ingredients and make sure they are well mixed add the wet ingredients to the ...


1

I have been experimenting with adding intact grains and nuts to my bread for a little while and have learned some things. Good gluten development is crucial. If my whole wheat bread is already dry or underdeveloped then additional grains will make it fall apart when I try and slice it. A tiny amount of xanthan gum also helps give sandwich bread extra ...


1

My solution: simply use more starter. Generally the starter is kept in the fridge in a jar. I take out the jar from the fridge, add around 150g of flour and 150ml water. After an hour or two, once there are bubbles on the surface, I just add around 300g of this mixture to the bread. The jar (with little starter left) goes back to the fridge. The


1

I use a coarse (polenta) grind cornmeal, and used to soak the cornmeal overnight like @Rob. Lately I've started pre-cooking the cornmeal instead. Mix the cornmeal 1-1 with boiling water, then microwave 3-4 minutes at 50%. Reduce any water/milk in the final recipe by 1/3.


1

Here is what I've learned so far about cornmeal - grinds -- there are three available that I know of: Fine Medium and Coarse. Bob's Red Mill makes all three. I think the above-mentioned 'corn flour' is one step finer than fine corn meal. Usually cornmeal is yellow, but can also be found as white cornmeal. I've only ever seen that in a find grind. ...



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