Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,368
questions
11
votes
3answers
916 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 ...
1
vote
0answers
49 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 ...
6
votes
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, ...
3
votes
3answers
278 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 ...
0
votes
2answers
126 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 ...
1
vote
1answer
134 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 ...
3
votes
3answers
892 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 ...
0
votes
0answers
111 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.
2
votes
0answers
65 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
votes
2answers
99 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 ...
19
votes
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 ...
0
votes
0answers
49 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?
0
votes
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 ...
1
vote
2answers
103 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
votes
2answers
361 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(...
1
vote
3answers
73 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....
3
votes
1answer
579 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
votes
1answer
99 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
votes
1answer
126 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
votes
1answer
65 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 ...
1
vote
1answer
125 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 ...
0
votes
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?
0
votes
0answers
49 views
What is the mechanism of action of the Tangzhong? [duplicate]
Is the Tangzhong in Japanese Milk Bread used to just greater net hydration, or is there another mechanism of action (inhibition of crystallization for example)? Would normal gelatin water cubes get ...
0
votes
1answer
155 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 ...
1
vote
2answers
62 views
Shortening substitute that can prevent gluten growth?
Is there a shortening substitute that can also prevent gluten growth?
2
votes
1answer
307 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, ...
9
votes
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?
1
vote
3answers
70 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
votes
1answer
211 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
votes
1answer
135 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
votes
3answers
80 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 ...
1
vote
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 ...
5
votes
2answers
1k views
safety of using chamotte stone from hardware supplies store for baking
Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone.
I didn't want to buy a dedicated Baking ...
0
votes
1answer
226 views
Using both whipped egg whites and egg yolks vs whipped egg whites only?
Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipped egg whites only, and would it make a ...
2
votes
0answers
57 views
Cocoa butter crystals in chocolate frosting
We have been making a chocolate frosting recipe for 15+ years. At it's best it is creamy, smooth, fudgy, and stays a beautiful, spreadable consistency at room temperature. We make it in a batch that ...
4
votes
1answer
72 views
Using muffin/cupcake pan for basque burnt cheesecake
I've seen images of regular cheesecake (crust + filling) baked in muffin tins,
Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan?
Here's the pan I'd like to use, each ...
0
votes
1answer
115 views
Why is my cupcake brownie like?
I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but when I tried to alter it to chocolate I got a very ...
0
votes
3answers
225 views
My oven seems to cook the outside faster than the inside
I'm not in any way any kind of good cook, I just eat a lot of chicken breasts.
I used to have a bargain basement janky gas oven that I would run on full heat, and I would put a Costco precooked frozen ...
2
votes
2answers
119 views
How do I best cut florentines from a finished (baked) baking tray?
I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it.
I know recipes say to cut the pastry when it'...
1
vote
2answers
100 views
help understanding this recipe gluten free and vegan
The recipe is:
75g nut flour
55g rice flour
1g xantham gum
100g water
120g coconut sugar
30g coconut oil
20g cacao
1g salt
6g cake yeast
10g vinegar
125g sweet potato
I don't understand how this ...
5
votes
1answer
266 views
Adding fresh fruit to a non fruited banana bread
I have a banana bread recipe that I love. I want to add other fresh fruit and nuts or chocolate to it. Do I need to adjust the other ingredients to take into account these additions?
0
votes
1answer
192 views
How to lower the melting point of a specific chocolate?
I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I attempted to use them to make chocolatines ...
5
votes
2answers
1k views
What should I do if I forgot to dry fries before baking?
What should I do if I forgot to dry off my fries before putting them in to bake?
And now they're seasoned and oiled up.
-1
votes
2answers
74 views
How to convert Ring Cake to Square Cake
I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
-1
votes
1answer
133 views
Fresh ground chorizo
If I am using ground fresh chorizo in an oven baked dish with chicken, do I need to brown it on the stove top first?
1
vote
2answers
92 views
egg-wash role in having soft bread buns
As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
6
votes
4answers
186 views
Oven features required/desirable for baking bread at home
I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake heavy rye bread (e.g., of the Danish kind)...
11
votes
3answers
2k views
Letting batter with baking soda wait before adding into the oven
I want to bake a cake with 3 layers, but I only have one baking pan and thus I will have to bake them one by one (already thought about making one big cake and dividing it into 3 parts but I pref not ...
2
votes
3answers
317 views
What is a stem pan?
I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”.
Searches ...
3
votes
1answer
66 views
How to make a meringue cake layer that is not cracked?
I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck.
The recipe I use is 50 grams of sugar per one medium egg white, and ...
