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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
24 views

Adding both soy lecithin and calcium propionate for bread

I use in my plain bread recipe - 1280g of plain flour and for whole wheat bread recipe- 960g white flour added is 320g wheat flour. How much liquid soy lecithin and the calcium propionate should be ...
4
votes
1answer
107 views

Very very soft bread

I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
1
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1answer
56 views

Bread machine bread dough

I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over night it rise for a third time. I took it ...
14
votes
2answers
5k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
3
votes
3answers
246 views

Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?

This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the ...
5
votes
1answer
153 views

How can I make a soft Turkish bread?

I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
0
votes
1answer
35 views

Can you mix white and multigrain flours?

I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it ...
2
votes
1answer
62 views

Why did my bread bake on the top like spongs and higher than the bucket in the bread maker?

I live at 4160 elevation, so I decreased the yeast by 1/4 tsp in the Mary Lunn bread recipe. The dough rose up to the window of the bread machine 2" from the top of the bread pan. The top looked like ...
1
vote
1answer
52 views

Poolish deflated after refrigeration

After I allowed the polish to rise for approx. 10 hours ( it had risen quite a bit) and I placed in the fridge overnight - I find that the level has dropped from the high it had prior to refrigerating ...
6
votes
2answers
132 views

Is core temperature a good indicator of bread doneness

I've read so many recipes stating core temps as a way to tell when your loaf is ready. Me being a fan of measuring have bought a plethora of devices for measuring the core temperature of my loaves. ...
1
vote
1answer
72 views

Getting sourdough to rise not spread

Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 100% wheatflour levain with a 75% hydration. It is stiffer ...
2
votes
1answer
74 views

no-knead pizza. When is it supposed to raise? which flour is the best?

I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions ...
4
votes
2answers
154 views

How bakeries do a soft crust breads and making the same at home will result in a crisp crust?

A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe and resting time, the result was ...
2
votes
1answer
85 views

What the gluten look like when kneading for long time on a texture basis

If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
9
votes
4answers
3k views

My bread in my bread maker rises and then falls down just after cooking starts

I really need some help! Every time I try to bake some bread in my bread maker, the bread rises at first but just when cooking process starts and the device increases the heat, the dough fall down! I ...
4
votes
1answer
632 views

My sourdough splits at final proofing (pic included), advice?

The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it doesn't get as much oven spring as I'd ...
2
votes
0answers
57 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
1
vote
0answers
65 views

Gluten-free and egg-free yeast bread

I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. Any suggestions on proofing and baking ...
3
votes
1answer
53 views

Can I substitute bread flour for bread machine flour?

Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.
0
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0answers
21 views

How Khazana whole wheat flour be used for homemade bread?

I have a 10lbs bag for Khazana whole wheat flour. Can it be used to make whole wheat bread?
3
votes
1answer
136 views

Egg YOLK replacement?

I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe calls for are: milk (substituting with ...
4
votes
1answer
179 views

What to do if bread dough became hard in the refrigerator

I kept bread dough in the refrigerator overnight covered with wet cloth. The next morning I noticed that my bread dough had become hard and caked up. Please help, what shall I do to soften it. What ...
3
votes
2answers
229 views

Why does my bread ferment in the middle?

I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft ...
3
votes
4answers
2k views

Can I find out the caloric content of bread by dehydrating it?

If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?
3
votes
2answers
115 views

Subsituting mango puree for bananas in banana bread

I have some mangoes lying around the house that I am curious to use in a banana bread. Suppose I puree the mangoes and I have one banana. How much mango puree should I use to make a mango-banana ...
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1answer
63 views

Baking Bread in a Dutch Oven

Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
0
votes
1answer
59 views

Property of Bread Dough

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
2
votes
1answer
105 views

Is no-knead bread method compatible with stretch and fold during the bulk rise?

Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
5
votes
1answer
108 views

Why refrigerate bagels after shaping dough?

I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped dough takes up more space in the fridge ...
2
votes
1answer
102 views

Why are croissants brushed twice with egg glaze?

What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
2
votes
1answer
139 views

Are there disadvantages to storing bread in a vacuum box?

I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using some vacuum storage bags and found that ...
1
vote
1answer
87 views

Can I save an undercooked loaf of pumpernickel?

I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I rescue this loaf or do I need to start ...
3
votes
2answers
353 views

Bread proofing times fridge versus room temp

I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave ...
1
vote
3answers
148 views

1 baking pan, dough for 2 loaves. What do?

I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan). I ...
1
vote
1answer
52 views

Different sourdough starter behavior based on starter composition?

In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
4
votes
1answer
144 views

How much yeast is “1 Large Yeast”?

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
2
votes
4answers
190 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 ...
5
votes
1answer
216 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 ...
1
vote
2answers
81 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
votes
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
vote
1answer
90 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
165 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
votes
2answers
97 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
votes
0answers
197 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....
1
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2answers
590 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
100 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
vote
1answer
77 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 ...
1
vote
1answer
66 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
votes
1answer
72 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
votes
1answer
50 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 ...