Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,227
questions
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1answer
53 views
What is the reason for the automatic fruit and nut dispenser on some bread makers?
What is the difference between putting fruit or nuts into a bread maker at the beginning and adding them via the fruit and nut dispenser on some bread maker models? I thought it might be due to the ...
1
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3answers
60 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 ...
0
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2answers
176 views
I'm having trouble making grilled cheese, what am I doing wrong?
When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles.
However, when I put the bread on, it just soaks in the liquid butter ...
0
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0answers
42 views
Is it possible to bake bread, make pizza etc on cast iron pot on induction stove instead of oven? [duplicate]
I don't have access to an oven but I do have access to a cast iron pot and an induction stove. Is it possible to bake bread and make pizza etc with this setup with a little experimentation?
28
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3answers
8k views
Can meat spoil outside the fridge if it's baked into bread as a filling?
I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would ...
2
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3answers
247 views
What do you get from boiling dough
I was wondering about what happens to bread dough under various cooking conditions.
More explicitly: what do you get when you boil dough?
I know baking gives you bread and frying gives you donuts. And ...
2
votes
3answers
156 views
Egg bread recipe calls for 2 eggs and 2 yolks, can I use 4 whole eggs? [closed]
The recipe for egg bread calls for 2 eggs and 2 yolks. What would result from just using 4 whole eggs?
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0answers
29 views
How to reliably get flatbreads to puff or balloon up? [duplicate]
When making similar (wheat) flatbreads of many types (from different cultures e.g. chapati and pita), it is desirable for it to puff up like a balloon so that a pocket forms on the inside. Presumably, ...
3
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2answers
111 views
Do bread bins really keep homemade breads fresh? [duplicate]
I usually keep my homemade breads for a day or two in a ziplock bag. I recently felt like buying a good-looking bread box/tin to not use plastic bags that often (I keep the bags for as long as ...
1
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2answers
77 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 ...
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2answers
171 views
Small Hard White Thing In Whole Wheat Bread - Mold Or Grain?
I just bought a loaf of bread yesterday, and went to use some to make a sandwich. I found a tiny white spot on it that is about the size of a rice grain, but it doesn't look like normal mold. And ...
6
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4answers
176 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)...
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4answers
1k views
One time sourdough starter
Is there a way to make sourdough bread without the long term commitment of feeding a starter?
My kids and I love sourdough bread, but I also work 2 jobs, so making bread is, sadly, a once in a blue ...
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vote
2answers
200 views
How to obtain the soft and pillowy texture in bread?
Here's a bread recipe (probably a type of Turkish bread):
1 cup of warm milk (200 ml)
1 tea cup of warm water (150 ml)
1 tea cup of oil
1 tea spoon of salt
1.5 tablespoons of sugar,
half a
pack of ...
0
votes
1answer
107 views
Why don't we all eat injera? Or some other form(s) of teff? [closed]
We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten...
Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not ...
3
votes
3answers
151 views
Why do my English muffins have such a tough crust?
I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100% hydration of the starter, the ...
3
votes
1answer
90 views
Reasons my sourdough attempts failed?
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the way and it went pretty well; after a ...
2
votes
2answers
136 views
Reason(s) for poor bread results
This past weekend I was fortunate enough to be gifted a standing mixer.
My first project was James Beard's white bread. The end characteristics that I wish to improve on were:
When attempting to de-...
2
votes
2answers
117 views
I made challah dough and it was still sticky after 9 cups of AP flour
I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right texture when baking?
Here is the recipe: https:...
3
votes
1answer
99 views
How can I get a better looking crust on my baguettes?
I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, ...
2
votes
1answer
68 views
Can I use the stovetop while a dough is leavening in the oven?
I usually use my (turned off) oven as a safe place for leavening doughs for hours.
I always get amazing results and never had any issue with that.
But... what if I need to use the stovetop?
Will the ...
1
vote
1answer
51 views
How to make my chelsea buns more doughy
For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy.
I've been baking my buns from this BBC good food ...
0
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0answers
38 views
How Deutsche Kuche German bread has 1 year shelf life? [duplicate]
Why does Deutsche Kuche German bread have a 1 year shelf life? How it is achieved without mold developing?
1
vote
1answer
77 views
Baking German white bread rolls
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description):
German White bread (Berliner schrippe)
Ingredients for ...
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0answers
70 views
How do you make buns hollow inside for filling? [duplicate]
Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
1
vote
4answers
177 views
Sourdough bread crust will not rip open
I have been baking sourdough breads for a little over a year now. I have had great successes as well as terrible failures. Lately, I had to switch the oven I am using because the one in my apartment ...
1
vote
1answer
55 views
How many types of Roti are there?
I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basically flavored with any other flour. Off ...
2
votes
1answer
86 views
Why does rye flour dough require more water?
Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour.
I find this a bit puzzling since I always thought that hydration of the ...
12
votes
4answers
3k views
What type of salt for sourdough bread baking?
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
1
vote
2answers
101 views
Do you fold or blend the olives in a fougasse?
As a variation from making focaccia with fried onions (impatience to spend 30 minutes frying onions, really), I experimented instead with sundried tomatoes.
It's a success, although I needed to keep ...
1
vote
1answer
398 views
How to make your own Granary® flour from existing ingredients?
This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy.
Does anyone have an approximation of the ingredients/substitutes and ...
0
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0answers
94 views
High hydration focaccia, cheap mixer and little proofing
I decided to push to the limit my "modest" stand mixer and make a 100% hydration focaccia.
Baker's percents:
Manitoba flour 100%
Water 100%
instant dry Yeast 0.5%
salt 3%
olive oil 3.5%
...
0
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0answers
33 views
Calcium propionate for cakes
My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
14
votes
2answers
876 views
How much does a tuppenny loaf weigh?
I recently found an old recipe dating from (we think) the mid 19th century. It states to, "grate a stale tuppenny loaf".
How much is that? Pounds, ounces, kilograms -- I haven't been able ...
2
votes
0answers
87 views
Dough loses flexibility and strength once mixed with starter and starts raising
I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter.
In my case, it doesn't work like that....
1
vote
1answer
78 views
Bread maker - is this even a collapse or did it not get started?
I have used the machine successfully several times but something went very wrong today. My machine is an Oster. The top surface is powdery and underneath it is as hard as a rock. Almost looks like ...
2
votes
1answer
124 views
Is there any benefit to mixing bread dough by hand?
A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
2
votes
2answers
189 views
Baking bread with a firm texture that doesn't grow mold
I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer ...
1
vote
1answer
83 views
How to (cheaply) grind wheat berries for home bread making?
I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worried I would harm the blender. I use ...
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0answers
52 views
Yeast bread “blow out” in the oven [duplicate]
This question is not being answered because it appears to be a duplicate. However, the answers provided for the other post on blow outs seem to apply to artisan breads. I have never added moisture ...
6
votes
1answer
622 views
Would replacing sugar with a sweetener affect bread dough fermentation?
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour).
Will substituting a natural sweetener ...
0
votes
1answer
105 views
Is there a tool to make bread balls?
I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen ...
5
votes
2answers
1k views
Best approach to making a loaf of bread stale
I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it.
I plan to take the loaf and place it in a paper bag. But ...
2
votes
0answers
43 views
Gluten free bread initially rises but collapses into itself later
I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later.
I've tried to make this recording of the process ...
0
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0answers
33 views
Bob's Red Mill Egg replacer in bread?
Has anyone succeeded in using Bob's Red Mill in brioche? I am looking to make babka with it.
Additionally, how much of it do you use when it calls for large eggs?
4
votes
2answers
224 views
Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time?
I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wondering if you can achieve the same results ...
1
vote
2answers
181 views
Bread and butter pudding - but with juice?
Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked.
In fact, could you make bread and butter pudding with juice rather than milk-eggs?
So, essentially, imagine a baking tray, ...
0
votes
2answers
249 views
container for bulk fermentation/proofing
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid
I've seen that many ...
0
votes
1answer
81 views
Does the towel touching the day 1 starter and absorbing the liquid matter?
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
2
votes
1answer
323 views
Keto King Bread Rise Problem
I have scoured the net looking for answers but I can’t find any.
I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much.
...
