Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,254
questions
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1answer
62 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 -- ...
2
votes
0answers
81 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 ...
4
votes
2answers
173 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. ...
0
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0answers
63 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 ...
7
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5answers
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?
6
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2answers
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=...
3
votes
2answers
266 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 &...
2
votes
1answer
153 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 ...
2
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3answers
257 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 ...
1
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1answer
97 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 ...
1
vote
1answer
107 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?
...
0
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3answers
142 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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0answers
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 ...
0
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3answers
132 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 ...
2
votes
2answers
160 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 ...
1
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1answer
128 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 ...
2
votes
1answer
75 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 ...
2
votes
1answer
81 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 ...
2
votes
2answers
101 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 ...
7
votes
2answers
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 ...
2
votes
1answer
147 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?
5
votes
1answer
191 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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0answers
86 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 ...
4
votes
3answers
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 ...
6
votes
3answers
2k views
Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?
My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust.
She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
3
votes
1answer
162 views
Can you make vegan garlic bread? If so, how does the use of margarine effect taste and texture?
I enjoy a nice garlic baguette so much, but I have to drink a pre-emptive, schedule 5, painkiller not to die from being so lactose intolerant. I was wondering if a solution can be found that does not ...
2
votes
0answers
75 views
Did post-war Hovis bread contain treacle or black strap molasses?
I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
2
votes
0answers
86 views
Effect of ethanol concentration on bread flavor
What is the effect of ethanol concentration on bread flavor?
According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
0
votes
1answer
149 views
Why is my bread dough rising this quickly?
I've been making Jim Lahey's no-knead bread pretty much since the recipe first appeared in the New York Times. In the last year or so, I've noticed a strange phenomenon: the recipe says to let the ...
1
vote
2answers
224 views
Bread Machine Loaf does not Dome
When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top, it looks like this:
I've tried:
More ...
11
votes
3answers
2k views
Converting bread recipes for an overnight rise?
I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the time the recipe is done.
As such, it'd ...
4
votes
1answer
109 views
Using osmotolerant yeast in regular bread
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
3
votes
1answer
92 views
Can I refrigerate lower hydration dough for storage like I would no-knead dough?
I've been baking with the Artisan Bread in 5 minutes a day recipe for nearly a decade, off an on, and like a lot of people I decided to try to step up my game over the last year. I feel like I've ...
6
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7answers
2k views
bread dough always too sticky
I have two recipes for bread; one is Julia Child's Sandwich bread and the other is honey wheat bread using the recipe on the back of the King Arthur wheat flour bag (can't find the recipe online for ...
1
vote
1answer
150 views
What kind of dish/pastry consists of white bread with ice-cream or some sort of mousse inside?
I found this randomly:
To me, it distinctively looks like non-sugary bread. It looks like the kind of bun you normally use for making sandwiches, for example put butter and/or cheese inside. It doesn'...
4
votes
1answer
210 views
What is the reason for the automatic fruit and nut dispenser on some bread makers?
What is the difference between putting fruit or nuts into a bread maker at the beginning and adding them via the fruit and nut dispenser on some bread maker models? I thought it might be due to the ...
1
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3answers
116 views
Bread: Hydration change for making Wholewheat bread with oats
I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level?
I replaced 50% whole wheat with oats and made ...
0
votes
2answers
205 views
I'm having trouble making grilled cheese, what am I doing wrong?
When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles.
However, when I put the bread on, it just soaks in the liquid butter ...
28
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3answers
9k views
Can meat spoil outside the fridge if it's baked into bread as a filling?
I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would ...
2
votes
3answers
287 views
What do you get from boiling dough
I was wondering about what happens to bread dough under various cooking conditions.
More explicitly: what do you get when you boil dough?
I know baking gives you bread and frying gives you donuts. And ...
2
votes
3answers
222 views
Egg bread recipe calls for 2 eggs and 2 yolks, can I use 4 whole eggs? [closed]
The recipe for egg bread calls for 2 eggs and 2 yolks. What would result from just using 4 whole eggs?
0
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0answers
30 views
How to reliably get flatbreads to puff or balloon up? [duplicate]
When making similar (wheat) flatbreads of many types (from different cultures e.g. chapati and pita), it is desirable for it to puff up like a balloon so that a pocket forms on the inside. Presumably, ...
3
votes
2answers
162 views
Do bread bins really keep homemade breads fresh? [duplicate]
I usually keep my homemade breads for a day or two in a ziplock bag. I recently felt like buying a good-looking bread box/tin to not use plastic bags that often (I keep the bags for as long as ...
1
vote
2answers
126 views
egg-wash role in having soft bread buns
As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
0
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2answers
778 views
Small Hard White Thing In Whole Wheat Bread - Mold Or Grain?
I just bought a loaf of bread yesterday, and went to use some to make a sandwich. I found a tiny white spot on it that is about the size of a rice grain, but it doesn't look like normal mold. And ...
6
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4answers
252 views
Oven features required/desirable for baking bread at home
I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake heavy rye bread (e.g., of the Danish kind)...
9
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4answers
1k views
One time sourdough starter
Is there a way to make sourdough bread without the long term commitment of feeding a starter?
My kids and I love sourdough bread, but I also work 2 jobs, so making bread is, sadly, a once in a blue ...
1
vote
2answers
244 views
How to obtain the soft and pillowy texture in bread?
Here's a bread recipe (probably a type of Turkish bread):
1 cup of warm milk (200 ml)
1 tea cup of warm water (150 ml)
1 tea cup of oil
1 tea spoon of salt
1.5 tablespoons of sugar,
half a
pack of ...
0
votes
1answer
113 views
Why don't we all eat injera? Or some other form(s) of teff? [closed]
We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten...
Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not ...
3
votes
3answers
252 views
Why do my English muffins have such a tough crust?
I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100% hydration of the starter, the ...
