Questions tagged [bread]

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

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2 answers
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Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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12 votes
4 answers
3k views

How does the folding make the dough stronger?

Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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0 votes
1 answer
89 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
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  • 503
3 votes
1 answer
92 views

What does adding 1 extra egg to quick bread do?

Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly? I make a lot of ...
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0 votes
0 answers
90 views

Is it okay to feed milk powder to sourdough starter?

I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
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2 votes
1 answer
133 views

Preparing To Teach Someone How to Bake a Whole Wheat Yeast Bread

I'm going to be teaching a friend how to bake bread. She has never baked bread or had any experience with a bread-like dough. Since it'll be a one-day thing, it won't use sourdough as I'm used to ...
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  • 694
7 votes
3 answers
450 views

Why would a fully-developed dough lose consistency (elasticity / extensibility)?

I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
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3 votes
2 answers
241 views

How does no-knead bread not overproof?

Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
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2 votes
1 answer
72 views

Does oven spring differ between white and sourdough breads?

I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&crop=smart&auto=webp&s=...
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  • 1,708
0 votes
1 answer
106 views

Can I bake bread in a Bread machine with Swag gluten free flour?

I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup the swag gf flour (amaranth, sorghum, millet, rice, corn, water-chestnut, ...
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3 votes
2 answers
282 views

White bread without the "yeasty" or "bready" flavor

I'm trying to recreate a very specific brand of white bread from my parents' hometown, which isn't available outside about a 60-mile radius since the bakery doesn't use preservatives. But it's DANG ...
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1 vote
2 answers
128 views

Sourdough hasn’t risen overnight

I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight. Sadly this morning I woke up to find it only about ...
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0 votes
2 answers
128 views

How can I make my baguette dough softer and more elastic?

I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations. My baguettes are OK but I'm looking ...
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1 vote
2 answers
132 views

Dutch oven vs. water pan for bread baking

I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and eventually remove the cover of the dutch oven ...
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  • 1,708
1 vote
1 answer
92 views

Is my sour dough starter still good if it separates?

I am starting a sour dough starter. I am in day six of starting it and it has separated. Is it still good and should I continue using it?
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24 votes
2 answers
7k views

Cracked oven proof dish - trying to understand the physics of what went wrong

I was baking bread for the first time in years the other day, and the instructions said put a baking tray full of water in the bottom of the oven. I didn't have a metal baking tray, so I put a ceramic ...
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1 vote
1 answer
74 views

Biga Bread sponge

I am making a loaf of bread using a Biga sponge of 2C + 2T of flour, 1.5t of yeast and 1.25C warm water. Sit for 18 hours. THEN, I add it to 2.5 cups of four and stir ?? Nothing is stirring as this ...
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  • 11
0 votes
2 answers
84 views

Focaccia dough perhaps not able to get at room temp before baking

The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in order not to let a film form that would ...
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  • 752
0 votes
1 answer
113 views

3 day old sourdough starter splits after feeding

My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water. On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay ...
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  • 1
5 votes
2 answers
452 views

Deidre's bread getting HUGE in the oven

I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
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  • 59
0 votes
0 answers
87 views

Milk bread problem

Is there a way to reduce a certain amount of milk to replace it with water while still maintaining the richness in milk bread? Milk is getting majorly expensive and I saw online someone using at least ...
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  • 11
6 votes
2 answers
865 views

Adding oil/fat to bread dough

I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more ...
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0 votes
0 answers
32 views

Yoghurt making in a bread machine [duplicate]

I am trying to understand why my bread maker which has a yoghurt program and a yoghurt pot that sits in the bread bin, does not require heating the milk where as a electric yoghurt maker with ...
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4 votes
4 answers
299 views

What's a good lactose-free substitute for heavy cream when baking?

I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
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  • 141
5 votes
3 answers
1k views

Why does mixing the salt and yeast sometimes work?

I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (...
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6 votes
4 answers
1k views

How to make savoury brioche bread

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...
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  • 163
1 vote
1 answer
77 views

Deterring mold on bakery bread [duplicate]

Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd like to get a little longer out of them -- say 8-9 days -- ...
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  • 45k
2 votes
0 answers
105 views

Making bread using potassium bicarbonate [closed]

I am thinking about making bread using potassium bicarbonate instead of yeast. Can I use potassium bicarbonate as a substitute for yeast? Would I just use a regular yeast bread recipe? Or can I use it ...
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  • 21
4 votes
3 answers
403 views

Bread dough flattens during final proof & almost no oven spring

Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goes fine until the shaping of the loaf. ...
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  • 141
0 votes
0 answers
95 views

How can I find T150 wheat flour in the United States?

In France I buy bread made of T150 wheat flour. In the United States, I can only find bread made of whole-wheat flour or some nutritionally inferior flour. How can I find bread made of T150 wheat ...
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7 votes
5 answers
3k views

Does Challah bread need to be braided?

I need to bake Challah bread for sandwiches for a large number of people. Can I avoid the braiding? is it important to the final taste?
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  • 71
6 votes
2 answers
1k views

How do you significantly reduce the calories in bread like Franz Keto bread?

Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer): https://franzbakery.com/HTML/productView#category=...
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  • 318
3 votes
2 answers
918 views

What's the deal with split-top bread?

What's the difference between split-top and round top bread, other than the look (caused by the split)? Like does splitting the bread top make it lighter/better crumb, etc? I see at the supermarket &...
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  • 133
2 votes
1 answer
223 views

Baking Bread in Dutch Oven with Hairline Crack

I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I do regularly. When I got home, my ...
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  • 694
2 votes
3 answers
282 views

What are the most yeasty fruits sold in supermarkets suitable for providing yeast for making bread?

Various fresh fruits, such as grapes, apricots, and dates, can be used to provide the yeast that is needed in breadmaking. But often in commercial production fruits are sprayed with pesticides, and ...
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1 vote
1 answer
170 views

Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
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  • 752
1 vote
1 answer
128 views

Foil wrap cooking fully assembled burger in George Foreman grill?

If I seal a burger, complete with bun, in tin foil, and cook it in a George Foreman grill... Will the burger cook through without the bread burning? Will the bread burn or potentially cause a fire? ...
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  • 11
0 votes
3 answers
452 views

How to avoid shrinking bread loaf after baking?

I'm having a hard time making bread loaf at home. My breads after coming out of the oven always shrink. Here's the recipe I used: 320g flour (because I didn't have bread flour so I replaced with 315g ...
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  • 280
1 vote
0 answers
55 views

Is a toasty preserved ok during trip if in a backpack? [duplicate]

When making toasted bread with filling such as turkey slices etc (toasted as well) with avocado spread, is there any problem of having it in a backpack while on a trip and eating it after few hours? I ...
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  • 195
0 votes
3 answers
216 views

Preserve crustiness/freshness of toasted bread

In long trips i.e. over 3 hours long, I take some toasted break with either pb&j or something inside e.g. slices of turkey etc (toasted). I wrap them with aluminium foil and place them inside ...
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  • 195
2 votes
2 answers
171 views

Is there a pattern that when sliced into bread dough - causes the bread to be fairly level?

When I bake bread, every loaf tens to swell in the center and each end of the loaf is smaller. The result is that sandwiches cut from different sections of the loaf vary dramatically in size. I asked ...
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1 vote
1 answer
148 views

What is the net (absorbable) carb content of Psyllium Husk? [closed]

I want to make ketogenic bread with Psyllium Husk. I am confused from looking online at the nutritional value of psyllium husk. Some websites reports in the nutritional values that it has only 1.7g of ...
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2 votes
1 answer
94 views

Yeast in Poolish

I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp. Which amount should I use to make artisan ...
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  • 21
2 votes
1 answer
139 views

When downsizing a recipe for bread, do you need to cut down every ingredient equally for it to come out well?

I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller, meaning the ingredient amounts end up ...
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  • 123
2 votes
2 answers
116 views

Bread maker paddle cylinder bored round; inner flat side gone

I have a Zojirushi BB-PAC20 two-paddle bread maker. It had been working fine for years, but recently it stopped mixing right, leaving huge chunks of unmixed flour. I found that the problem was one of ...
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7 votes
3 answers
2k views

Am I calculating bread dough hydration correctly?

I know this seems like it should be obvious; calculating bread dough hydration isn't rocket science. My recipe is 600 g of flour, 270 g of water, 57 g of butter, 46 g of honey, 1.5 tsp of salt, 2 tsp ...
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  • 73
2 votes
1 answer
188 views

What does yeast do to flour?

Does yeast overtake flour? if yes then does it become protein from carbs? When we start with 100% flour does it become 70% flour 30% yeast germs after fully fermented dough?
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  • 131
5 votes
1 answer
215 views

Bagel Sponge: Room Temp or Proofing Temp?

I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cellophane. I have had troubles in the past ...
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1 vote
0 answers
197 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 ...
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  • 11
4 votes
3 answers
2k views

What are the safety and warranty implications of steaming bread in a domestic oven?

There are lots of recipes online that suggest mimicking commercial bread ovens by using a water bath and or ice cubes to create a hot, steamy baking environment. I have always been very wary of doing ...
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