Questions tagged [baking]

Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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2answers
186 views

Baking juicier chicken breast without brining?

Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been: Season the chicken (mostly ...
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1answer
98 views

using bread machine as toaster oven

Can I bake/heat some frozen spring roll in my bread machine since it has bake function and would this damage my machine? Seems like a good toaster replacement.
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1answer
73 views

Is there a way predict proving times of dough (without experience)?

I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own ...
2
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1answer
64 views

Yeast in Poolish

I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp. Which amount should I use to make artisan ...
3
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1answer
156 views

Is there a way to get bacon crispy if you wrap it around potatoes and stick it in the oven?

I wanted to try and make the “Gotcha Pork” dish from anime series Food Wars. It requires you wrap bacon around mashed potatoes and put it in the oven. Is there a way to bake it so the bacon comes out ...
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2answers
6k views

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them “fresh”?

This is inspired by those bake-it-yourself items I see in shops which are e.g. quite pale baguettes they expect me to throw into the oven for 10 minutes to end up with a "freshly baked" good....
2
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1answer
67 views

When downsizing a recipe for bread, do you need to cut down every ingredient equally for it to come out well?

I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller, meaning the ingredient amounts end up ...
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2answers
86 views

When does baking soda make a dough taste bitter?

There are times when I have accidentally mixed up baking powder and baking soda in a recipe resulting in a bitter, almost metallic tasting dough. However, my signature pancake recipe uses a mix of ...
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1answer
118 views

What should be added to brownies when reducing cocoa powder and vanilla extract?

I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
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2answers
2k views

Am I calculating bread dough hydration correctly?

I know this seems like it should be obvious; calculating bread dough hydration isn't rocket science. My recipe is 600 g of flour, 270 g of water, 57 g of butter, 46 g of honey, 1.5 tsp of salt, 2 tsp ...
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1answer
130 views

Is cake donut mix the same as all purpose flour?

Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn't find a definitive if this cake mix ...
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1answer
1k views

Is it a good idea to add salt to egg whites before beating them?

It seems to be conventional wisdom to add a pinch of salt before beating the eggs. However, this website gives a scientific explanation of why it's a very bad idea. Could you tell me who is correct? ...
11
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1answer
660 views

Bourboning up a ganache

I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note though. I'd like to add some bourbon to ...
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1answer
190 views

Is there any difference between US convection ovens to ovens used in other parts of the world

Coming again after you guys helped me with my previous issue A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burned but the top and interior were not ...
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1answer
59 views

Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
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2answers
138 views

Can one make a pourable custard by baking in an oven?

Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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0answers
97 views

Left over whipped cream

I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to toss out the rest of it.
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1answer
117 views

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
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1answer
107 views

How much oil can flour absorb?

I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
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3answers
969 views

Leaving cake's dry ingredients together for later quicker preparation?

Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
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0answers
66 views

High Altitude Rye Bread

New bread maker here. I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
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3answers
2k views

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
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3answers
322 views

Oven is at the correct temperature but things are baking consistently slower than recipes suggest

I have a weird issue I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temperature is correct however, anything I ...
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2answers
133 views

What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray?

According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in ...
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1answer
152 views

Storing cast iron in the oven

We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with ...
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3answers
901 views

How to Adjust Biscotti Recipe When Using Salted Pistachios

I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given ...
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0answers
115 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
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0answers
71 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
2
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2answers
103 views

Why do I sometimes “cream” and “beat until smooth”, and sometimes not?

I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat all other liquids until smooth before adding the ...
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6answers
9k views

I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not?

I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet because ...
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0answers
50 views

It will take a few minutes to cook the steak through [duplicate]

It will take a few minutes to cook the steak through How long do I need to bake it for and at what temperature?
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2answers
76 views

Making how much batter will result in over-mixing?

This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to fluffy) cake. Is it correct? Could you ...
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2answers
167 views

Bread Machine Loaf does not Dome

When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top, it looks like this: I've tried: More ...
2
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2answers
384 views

Sourdough Starter: Very fast rise (doubles in an hour)

I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(...
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3answers
75 views

Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques

I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www....
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1answer
584 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
4
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1answer
104 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
4
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1answer
136 views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...
2
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1answer
67 views

Why adding soda without vinegar to the cake batter?

I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are 175g self-raising flour 1 tsp bicarbonate of soda My understanding is that soda is needed ...
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1answer
129 views

Danish rye bread (rugbrød) gone wrong?

A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast and buttermilk which ...
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0answers
71 views

Emeril 360 Oven. How do i disable timer when baking?

With the Emeril 360 oven, is it possible to use with out timer running? Can you turm off timer when baking?
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1answer
224 views

How to avoid excessive steam build up in oven

When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door. I think this leads to a lack of ...
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2answers
64 views

Shortening substitute that can prevent gluten growth?

Is there a shortening substitute that can also prevent gluten growth?
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1answer
314 views

What could the dough of this cookie be made of?

After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out to gather ideas. This is the cookie, ...
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2answers
1k views

Can pumpkin pie be made apple pie way?

If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?
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3answers
89 views

Bread: Hydration change for making Wholewheat bread with oats

I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I replaced 50% whole wheat with oats and made ...
3
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1answer
226 views

Does boiling water deactivate malt enzymes?

Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combination of malt+regular flour with boiling water in a 1:...
3
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1answer
147 views

Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it ...
2
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3answers
84 views

Substitute clarified butter with sunflower spread

Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo pastry before baking. My problem When ...
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1answer
75 views

Can I use liquid-form sugar to replace powdered-form sugar in meringue or sponge cake?

Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I make often and I always put less sugar ...

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