Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,183
questions
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19 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
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2answers
142 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
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2answers
137 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
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2answers
47 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 ...
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1answer
74 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
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1answer
63 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.
...
2
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0answers
46 views
How is mixing time influenced when using a sourdough starter?
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
3
votes
1answer
200 views
How does water behave in Dutch oven baking?
Recently I made a research about how steam works in baking. I found four main functions:
Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
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1answer
119 views
Why are my tangzhong bread doughs so wet?
I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years.
I believe I'm doing it correctly, but I find that ...
1
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1answer
87 views
How can my breadmaker made wholemeal bread taste less salty? [duplicate]
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
2
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1answer
76 views
Keep dinner rolls brushed with olive oil overnight
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
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1answer
57 views
Modifications to a sourdough recipe
I'm using this recipe, with the following ingredients:
450 grams Strong White Bread Flour
300 grams Warm Water
150 grams* Active Sourdough Starter
12 grams Sea Salt
*This amount is can be adjusted ...
0
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1answer
55 views
How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
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1answer
114 views
Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?
I've heard this more than once in my life:
This hot weather really is suited for white bread. In the winter, we can eat the dark bread again.
And variations of that.
Is that based on any kind of ...
0
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1answer
99 views
Does bread flour (vs AP flour) make a big difference in the density of the dough?
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe.
In his video, after leaving the dough to rise overnight (or so), and then working it a ...
21
votes
2answers
3k views
Why not make sourdough bread from young starter?
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
4
votes
2answers
103 views
Converting kneading recipe to no knead recipe
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
1
vote
1answer
57 views
Why did this bread not expand properly? [duplicate]
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below:
Why? And how can I produce a more ...
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0answers
39 views
My Carrot Apple Zucchini Bread is moist but it crumble when you cut it. How can I fix it?
I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. The problem is when I cut a piece it ...
2
votes
1answer
300 views
How to make bread improver? [closed]
For unknown reasons, but probably related to the covid pandemic, we are unable to buy bread improver.
Related question - What is 'Bread Improver'?
Our daily bread is made in a bread machine, ...
1
vote
1answer
127 views
Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?
After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It ...
2
votes
1answer
52 views
What are the different flavors of sources for homemade baker’s yeast?
I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an interest in not paying for things and ...
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7answers
1k views
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1answer
89 views
What are Hull Hotcakes? [closed]
I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought, or made myself.
Original
As a six-year-old boy In the ...
7
votes
1answer
2k views
Old bread-slicing tool
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105):
What is this particular tool referred to as?
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1answer
73 views
Strong Yeast Taste on Japanese Milk Bread
I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier ...
2
votes
1answer
108 views
Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load
I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough.
When mixing butter with ...
0
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0answers
63 views
Why my dinner rolls get dry after two days? [duplicate]
I bake eggless dinner rolls at home, also known as “Paav”in many countries.
I use dry yeast to make dough. Also, use sugar for yeast fermentation, and butter and salt as per the requirements. I bake ...
9
votes
3answers
2k views
Why is my baguette type bread coming out almost flat?
I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. But my bread loaves, which were coming ...
2
votes
1answer
155 views
Capturing wild yeast for sourdough: Is this healthy yeast or contamination?
I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few days I get a white, fuzzy layer. The smell ...
3
votes
1answer
113 views
Bread has acidic smell and taste
I made a sort of "starter" to use instead of dried yeast for making bread.
It was basically a loose dough with a tiny amount of dried yeast. When I bake I take some from the box and refresh ...
0
votes
2answers
89 views
How salty is olive brine?
I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
2
votes
1answer
147 views
How to avoid collapsing bread?
I know there are already similar questions but I thought I would share my baking process to get more specific advice.
I'm currently using a variation of the French dough recipe that came with the ...
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3answers
676 views
What are these white spots in my bread dough?
I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/
About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
1
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0answers
139 views
Dough rising and oxygen. How does it work exactly?
Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
4
votes
4answers
345 views
Sticky, messy sourdough: overfermented, or ambient factors?
I've made the same sourdough bread a dozen times before, with small variations in parameters:
360g white flour
240g whole wheat flour
390g water
That's a 65% dough with 60% white and 40% whole wheat ...
2
votes
0answers
72 views
how to make crumpets with bigger and more holes [duplicate]
I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried ...
2
votes
2answers
188 views
Why do baking recipes often tell you to “make a well” in flour before adding wet ingredients?
Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here
What's the reasoning behind this?
I'...
3
votes
2answers
89 views
Tortilla or flat bread breaks and ruins inflation
If you cook flatbreads/tortillas they should ideally inflate on the griddle.
What might cause tortilla or flat breads to break or crack in places some time during the inflation process, letting out ...
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vote
2answers
117 views
Substitute spelt for white flour
I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe?
What kind ...
4
votes
1answer
102 views
For what culinary reason would a bread recipe choose skim milk?
Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not skim milk/whole milk? The other ...
0
votes
1answer
115 views
Dry crispy skin on sourdough starter: is it mold?
My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a ...
1
vote
1answer
92 views
How to avoid soft bottom of home-made bread?
The bottom of my bread is not hard. When I knock the top of the loaf, it gives a beautiful hollow knock sound but when knocking the bottom part -- it's not. I wonder what is the reason? How could I ...
18
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5answers
3k views
How to clean up after kneading dough?
I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use ...
1
vote
1answer
151 views
Brioche bread texture
I made a loaf of brioche today following a French recipe. Here's how it looks:
I don't like its texture. It's bland and a bit dry. Honestly, the taste of overnight-proof bread is not very atractive ...
2
votes
1answer
116 views
Overworking bread dough by hand
Recently, I tried to make naan using this recipe:
Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes.
Knead 1 min then rise 45 min, ...
3
votes
1answer
78 views
Can i refrigerate bread doughs twice before baking?
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deterrents?
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2answers
259 views
Sourdough dough collapsed, not rising again… Need help!
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 ...
1
vote
2answers
103 views
Coconut bread dough is crumbly and does not come together to knead
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I ...
2
votes
1answer
75 views
Does there exist a conversion between a sourdough and preferments recipes?
I tried asking a similar question: From regular fresh yeast to sourdough
and didn't exactly get real answers, so here I am asking something easier.
Is there a formula to convert a sourdough recipe ...
