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

0
votes
2answers
71 views

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

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
40 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
votes
1answer
27 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.
0
votes
1answer
96 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
36 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
167 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 ...
0
votes
0answers
39 views

Making bread in the Caribbean

Hi I need some help please. I am living in Jamaica , and trying to make some bread , not problem with the raising of the dough , after bake bread is dense,when still warm nice and tasty once cold , ...
1
vote
1answer
57 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
vote
0answers
14 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
27 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
0answers
74 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
votes
2answers
81 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
votes
2answers
69 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 ...
4
votes
1answer
81 views

Freezing bread, sliced or whole

I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which one keeps it fresher?
2
votes
1answer
76 views

How to save a bread without enough water

I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra water in now? It’s a 1/2 whole wheat bread ...
0
votes
0answers
67 views

Honey and Cinnamon dries up my throat?

I was experimenting with french toast, primarily flavors first before going for a soft texture. I tried adding 1tsp cinnamon and 1tsp honey to an equal parts egg and milk mixture (basically the size ...
2
votes
2answers
159 views

Over proofed dough still good?

I decided to make a 2.5kg sourdough to make bread and pizza out of it. I used the following formula: 76% hydration, 2% salt, 20% of starter (100%). I mixed the flour and water and let it autolyse for ...
4
votes
2answers
128 views

My bread recipe book isn't linear with its ingredients?

The book that came with my bread maker machine has bread ingredients and quantities in the back but I note that they aren't very consistent in terms of quantities. Take a look at this sourdough: I ...
2
votes
3answers
107 views

How could I split the proving and baking of bread over 8 hours plus?

I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it ...
0
votes
2answers
65 views

Freezing bread baked from frozen yeast bread dough

If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread for later use? Or will it have less ...
0
votes
1answer
97 views

My mom says to knead bread doutgh after rising

My mom's bread making bread process is to let the dough rise before kneading. She mixes well, then lets the dough rise, about one hour. After that, she kneaded it briefly. Then immediately formed ...
4
votes
1answer
95 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
votes
1answer
56 views

Using Greek farina (cake flour) instead of yeast for making bread whilst combined with general puproce flour

I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw them away) I thought on making bread by ...
3
votes
1answer
124 views

Why is my gluten so weak?

I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gluten doesn’t seem to develop properly: the ...
2
votes
1answer
52 views

Must bread dough clear the side of the mixer using the hook?

I can get it to clear just fine with the paddle, but I can't reliably do so with the hook attachment, even after ten minutes at the fastest setting. My flour is fairly strong, autolysed, and the ...
4
votes
2answers
113 views

The quest for the perfect croissant

I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can't put my finger on how to fix it. I'll ...
0
votes
2answers
224 views

Why does storing bread in a plastic (grocery) bag keep it fresh longer?

I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a plastic grocery bag. When I took it out ...
1
vote
3answers
186 views

How do I follow a recipe if my oven doesn't go as high as the recipe states?

I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
4
votes
1answer
164 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
2
votes
3answers
181 views

Not feeding sourdough starter enough?

I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
3
votes
2answers
397 views

Substituting maple syrup for honey in bread

I've got the following recipe for a honey whole wheat bread-machine bread: 1-1/3 cups warm water 1/2 cup honey 3 tablespoons butter 2-2/3 cups whole wheat flour 1-1/3 cups bread flour 1-1/4 tsp salt ...
5
votes
1answer
145 views

Does teff flour destroy gluten, and what do do about it?

I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine. Now I ...
0
votes
2answers
115 views

Are there home bread machines that can make baguettes or boules?

The bread machines I have used create a cube-shaped loaf with a hole in one end. Are there home bread machines that can make bread in other shapes, such as a long baguette or round boule shape, ...
1
vote
0answers
73 views

In bakeries, what are the factors that make breads become hard?

If breads are reheated in a bakery, will this cause the bread to become hard?
4
votes
4answers
762 views

Kneading dough by hand

I don't have a bread machine or a mixer. Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
8
votes
2answers
195 views

Why does this recipe call for so much yeast?

Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.) I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more ...
1
vote
2answers
95 views

What's the function of acerola powder in bread?

While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C ...
4
votes
1answer
228 views

Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
0
votes
2answers
113 views

Home-made Burger buns food safety [closed]

How can I make burger buns that I can keep for a long time? I have tried making some, but fungus starts growing on them after just two days...
1
vote
2answers
164 views

Why is tin loaf bread not usually scored like other forms of bread?

Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is no scoring the gases will burst from a ...
56
votes
7answers
16k views

Why did flatbread dominate the Middle East but Europe adopted raised breads?

This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising ...
-1
votes
0answers
1k views

Problem with bread taste and smell

Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased , including hot dog and hamburger buns, have all not just smelled of a moldy, wet, rotton smell but also ...
0
votes
1answer
128 views

Can I use cilantro instead of basil on a bruschetta? [closed]

Ran out of basil at the last moment, can substitute the basil for cilantro? I know people will notice the difference but would still be acceptable?
1
vote
1answer
130 views

Heating part baked baguettes in lid-covered pyrex

Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
2
votes
2answers
122 views

Why do Injera recipes call for adding boiling water or cooking down tef with some water?

Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then mixing that into the batter. Can anyone ...
0
votes
0answers
29 views

Is it ok to have only one fermentation in bread-making? [duplicate]

I have this question because i've read (from several blogs and recepies) that while making bread, you have to go through the bulk fermentation process, then punching and shaping, and then fermenting ...
3
votes
1answer
243 views

Bread is too moist in a humid climate

I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking. I've read on the internet to never keep bread in the ...
2
votes
1answer
820 views

Does room temperature affect rising time for bread dough? [duplicate]

I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follow the recipe, I can't seem to get the dough to rise in the ...
0
votes
1answer
69 views

Was “Pastry flour for bread” [duplicate]

I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flour and noticed that it says 4%. I looked at the AP flour, ...
4
votes
1answer
148 views

What is the difference between a wild yeast starter and a sourdough starter?

Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...