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Questions tagged [bread]

Questions about kneading, baking, storing, and culinary use of any kind of bread.

0
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0answers
83 views

Why are the heels of bread not liked? [on hold]

Why are the heels of a loaf of bread generally not liked? I love them. I don't know what it is about them that I love but the extra breadiness of it just satisfies me. Is there anything particularly ...
2
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4answers
101 views

How to apply ascorbic acid ppm in bread baking?

According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material : the best dose of ascorbic acid that can ...
4
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0answers
95 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
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2answers
64 views

How to compensate for high altitude when baking bread in a bread machine?

I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is there some way to compensate for the ...
4
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1answer
2k views

Should I preheat glass and ceramic pans before baking bread?

I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
1
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1answer
62 views

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes. ...
4
votes
2answers
146 views

Recreating a bread

I want to recreate a bread that we used to eat when I was a kid. The bakery is out of business (as of about 2 years ago), so I can't ask them for a recipe. It was called "Honey Wheat" bread, or ...
0
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2answers
94 views

Croutons from scratch?

All the recipes I've known for croutons required pre-made bread, fresh or old. Do restaurants always use pre-made bread as well? Is there ever a case for making croutons from scratch, and what would ...
5
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0answers
114 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
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2answers
109 views

Banana bread edges are burnt, top and middle is underdone

I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time ...
3
votes
1answer
64 views

When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time. Should I ...
1
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1answer
57 views

My Challah is bland

I have recently started experimenting with baking breads: beer bread, focaccia, and most recently - challah. Problem: my challah came out rather bland. The recipe I used called for: 20 gram dry ...
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1answer
48 views

handling sticky bread dough

What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white. I have tried using cooking utensils ...
3
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0answers
35 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
0
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1answer
44 views

Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?

The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
2
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4answers
103 views

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, ...
0
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1answer
60 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
2
votes
0answers
80 views

My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
15
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5answers
2k views

What is the purpose and effect of using knuckles when kneading bread dough?

Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process?
10
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3answers
2k views

Freeze dried blueberries vs frozen blueberries?

What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
4
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3answers
120 views

How to “Sponge” in “Sponge and Dough”?

I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
3
votes
2answers
72 views

How to spread dried blueberries evenly when using bread machine?

This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
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2answers
123 views

What is this bread making technique called?

I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
1
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0answers
76 views

How to make rolls airier and crustier?

I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, and 8% shortening. I divide the rolls ...
1
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1answer
44 views

How to use a preferment / poolish? Cake vs ADY?

I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
1
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1answer
38 views

What to look for in a thermometer for bread making?

I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Winter here and the kitchen might be at 10C....
5
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2answers
73 views

Quick breads in foil pans

When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
1
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1answer
62 views

Top of Dough “Cracked” During Cold Rise - is it bad?

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...
4
votes
1answer
103 views

What happens to dough when sugar is added?

I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the recipe's instructions. At this point, it ...
2
votes
1answer
67 views

How much gluten for soft, airy, enriched dough?

I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve the crumb structure to get to my desired ...
8
votes
2answers
88 views

Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
0
votes
2answers
109 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
0
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2answers
83 views

How can we prevent the steaming of tiffin when we put chapatis in?

When we put hot chapatis in the tiffin (lunch box), the lunch box get steamed. The water from steam makes the chapatis soft and sticky. How can we prevent that from happening?
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1answer
62 views

Glucose in sweet bread?

I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioche type bread? Perhaps as part of ...
1
vote
2answers
80 views

Oven temperature when increase bread recipe?

I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.After the same baking time the center ...
2
votes
0answers
24 views

How does the viscosity of honey affect bread machine results?

The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to ...
1
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1answer
413 views

Too much Baking Soda in Banana Bread

I accidentally put in banana bread 1 1/2 tsp of baking soda instead of 3/4 tsp of baking soda. Is it going to be edible?
1
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1answer
70 views

How can I save bread from mildew? [duplicate]

Because of mildew we waste breads. How can I save breads from mildew?
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2answers
100 views

How do I know that the quantity of salt is enough for a given amount of flour? [duplicate]

When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?
2
votes
1answer
53 views

Can I make a gluten free sourdough bread?

I have tried making sourdough starters from gluten free flours directly but get very little activity. If I use the potato starter recipe to make my sourdough starter, can I use gluten free flour and ...
0
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1answer
38 views

what is a required temperature of water for foaming of yeast??

What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
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1answer
114 views

Help with hand tossed pizza dough (like domino's)

I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have ...
2
votes
1answer
206 views

ratio of non diastatic malt powder to one pound of flour.

So I have to make bagels tomorrow. For 50 lbs of flour the recipe calls for 2.5 lbs of this super bagel mix which my boss forgot to order. Tasting it its most likely salt sugar and malt...maybe ...
3
votes
1answer
811 views

Are these tiny white dots on my bread mold?

I've never seen mold look like this before. I've also never noticed these on my bread in the past. I Just bought this loaf of white bread two days ago so it should still be good although I can't find ...
1
vote
1answer
71 views

Cast Iron Bread Tin is Leaving Black Spots on Bread?

Im using cast iron baking tins for my bread recipe (just standard whole wheat flour, yeast, salt). I notice that after baking the bread it will have black spots on the bottom and sides. If I bake ...
1
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0answers
18 views

Sour Dough Wet Dough [duplicate]

I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
2
votes
1answer
33 views

soft then stiff baguette dough

I am trying to make baguettes. I didn't really follow any measurements, but my ingredients are: 1:1 all purpose and wheat flour, salt, water, instant yeast. I don't have a machine. I eyeballed the ...
4
votes
1answer
174 views

Bread crust separated from interior

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
2
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2answers
584 views

Vinegar Smell from Sourdough Starter

I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water to make the mixture wetter). The ...
2
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2answers
94 views

What does sourdough starter REALLY need?

I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...