Questions tagged [baking]

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

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0
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1answer
46 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
65 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?
11
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3answers
931 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
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
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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, ...
3
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3answers
282 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
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2answers
128 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
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1answer
136 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
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3answers
893 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
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.
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0answers
66 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
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
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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?
0
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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
105 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
362 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
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
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1answer
580 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
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
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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 ...
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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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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
161 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
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
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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
72 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
212 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
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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 ...
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
229 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
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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
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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
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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
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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
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2answers
75 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
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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?
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2answers
93 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 ...

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