Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
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Which of these has less impact on the structure of bread dough - wheat bran or oat bran?
I wanted to switch to some type of bran in my white bread because my first attempt I tried adding oat flour (3 oz of the total 16oz flour), but it came out a bit heavy and chewy and didn't rise much ...
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When increasing the amount of a single ingredient in bread, how do I calculate how much to increase the others?
I have the bakers percentage formula from a recipe (Vienna bread from Bread Bakers Apprentice book). and the pre ferment came out a bit more than was indicated to be used in the recipe (19.3 oz ...
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What is it about Malthouse flours that makes them so "special"?
I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple ...
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Can a Japanese bread knife be used to cut hard crust bread?
I have heard that Japanese knifes should not be used to cut hard things like bones, etc. I recently bought a Japanese bread knife (Mcusta Zanmai - Damascus), and now I am scared of using my Japanese ...
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What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?
When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
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Is double milled flour the same as 00 type flour?
Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
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Why do my breadmaker loaves rise unevenly top to bottom
I have recently purchased a breadmaker, and am quite happy with the results but all my loaves that rise do so quite unevenly. The lower part of the loaf is quite dense with very small air pockets and ...
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Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?
I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
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Can't get rid of alcohol smell in my sourdough starter
I made my first sourdough starter around 3 weeks ago. I made it with spelt flour. It was nice and ready after a 7 or 10 days and had really nice yeast smell. I had to leave town for 4 days and let my ...
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Make artisan bread last longer than 3-4 days (besides freezing) [duplicate]
I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, 1.5 tsp salt). It usually starts to look like mold spot start growing in about 4 - 5 days. Is there anything that could be added ...
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Using Zucchini juice in bread recipe
I was freezing some shredded zucchini yesterday and squeezed out the juice. Made me wonder whether you can substitute zucchini juice or other juice for water when making sandwich bread in bread ...
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How to make low-calorie bread?
I live in a part of the world, where you can't buy low calorie bread in the stores. So I'm obsessed with the idea to make my own.
I've noticed that breads as this one https://www.schmidtoldtyme.com/...
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Rise dough in loaf pan and bake without transferring to a different pan [duplicate]
I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
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Baking sourdough in a breadmaker
I know this is kind of backwards, versus what you see a lot of people doing (rising dough and a bread maker and baking in a regular oven), but I teach middle school and another teacher has a bread ...
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Is it beneficial to rest a quick bread batter w/o leavening agent? ex. banana bread
I saw a post in 2008 about resting banana bread batter, where they were discussing about resting batter. I understand that this would exhaust the leavening agent. (i.e. baking powder/soda) I only have ...
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Sagging flat-bread after proofing
I have been making sourdough bread for quite a long time (almost a year) and am starting to up the hydration percentage from 60-65% to like 70-75%.
When I do this, I am fine with activating the gluten ...
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How to make airy dough with a crispy crust?
I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will ...
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Sticky Tortilla Dough, when to knead, when to rest and when to add flour?
I am relatively new to baking and today I attempted to make flour tortillas. I tried making this recipe with butter: https://www.kingarthurbaking.com/recipes/simple-tortillas-recipe
I found my dough ...
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Challah Loaf Tearing
I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
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Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?
Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
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What bread dough is quick to prepare and requires no kneading or much skill?
A few years ago, I worked in a bread factory for a very short time (two weeks). My work in the bread factory was depressing, repetitive, and boring.
I would like to make my own bread at home at least ...
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Is this a result of overproofing (dense bottom, springy top)
I make the pain de campagne recipe from Reinhart's Apprentice book weekly. It's a lovely recipe and we love the bread. However, during final proofing and shaping I do battle with very large bubbles in ...
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Vitamin C in bread dough
At what step in preparing my dough do I add my vitamin C power? Also, I would like to add garlic powder to my dough, but not sure at what step in the process I should, I add the powder.
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Old biscuit recipe question - "until the dough blisters"
I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example.
VIRGINIA BEATEN BISCUIT.
One quart flour. ...
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Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
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What effect does fat and sugar have on homemade bread?
I have been experimenting lately with different bread making techniques, particularly sandwich bread or 'Pain de Mie'. This differs from the previous recipes that have yeast, water, sugar, fats and ...
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Why has my bread machine become unpredictable?
I've had a Panasonic SD-2501 bread maker for a little over 10 years. I use it 2-3 times a week to bake a simple white loaf, but recently it's become very unpredictable in the rise. Sometimes it ...
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Recently purchased yeast gave dinner rolls weird smell and taste
I purchased a new package of yeast. It's a about a 2x2x3 inch vacuum packed brick of granulated yeast for baking. I've purchased and used it twice before without a problem. It's always had normal ...
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Why is part baked wholemeal bread not readily available to the consumer?
In supermarkets in the UK, either in store or online, their are multiple types of bread, of which two are:
"Sliced" bread, eg. this. A large proportion of this bread on the shelves is ...
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How do intentionally prepare oatmeal which is as sticky and gluey as possible?
I have ground dried corn I to masa and a friend showed me how to make made homemade tortillas.
However, the thick homemade tortillas could never be used make tacos because the tortillas snap in half ...
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Is toasted flour a good idea for bread?
Some time ago, I had the ridiculous idea of baking flour on it's own. I then found out that it turns yellowish and that the proteins inside might get destroyed. Can baked flour be used to make bread, ...
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Using Butter in Enriched Bread Dough - any differences between soft vs melted?
I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
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Help Trying to Achieve a Specific Baguette Scoring Pattern
I freely admit this belongs in the category of obsession, but there is a specific look I always want to achieve for my baguettes and sometimes I get it, but I have a hard time reproducing it.
Here is ...
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Is my sourdough starter ready
I’ve been attempting to make sourdough starter for the first time over the last week. I’ve followed the recipe from this website:
https://www.coles.com.au/recipes-inspiration/recipes/sourdough-starter
...
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Gluten free bread dough is not rising during the proof stage
I have tried numerous attempts at baking a gluten free bread, all of which have ended with the dough not rising during the proof stage. I have used Cup 4 Cup, Bobs Red Mill, and Better Batter 1 for 1 ...
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How much dough (by weight) to make to fit my bread tin
My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear.
Instead, I ...
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Broiler coming on during baking
When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
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Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
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Why use a poolish and dry yeast?
I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry ...
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Naan not sticking to tandoor walls
I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want ...
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Does simply grinding malt make diastatic malt powder?
I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding.
I have ...
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What does salt do in bread dough?
I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?
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Bread from bread maker turns out strangely shaped
I am a bread making newbie. I purchased a break maker and followed the instructions for white bread to start and pushed the button that outlined and got this:
What did I do wrong?
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How do I achieve an even color on my pastry – without fats?
How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki.
I baked them in a convection ...
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Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
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Using leftover Cuban bread [closed]
At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this ...
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How to avoid black spots on bread baked in iron tin with baking paper inlay
I am trying to make a sourdough bread with least effort. My receipe is as follows: Add sourdough starter, rye flour, salt and water, mix. Put in a iron tin and wait for 24 Hours for the sourdough to ...
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I need to judge whether my bread flour is ok or not. 50LB bag 11 months old
The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the ...
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how to bake with nutella without burning it?
I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise!
I want to make rolls with Nutella filling. like ...
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Sifted rye flour bread why is syrup needed
There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.
I am wondering why syrup is needed, is the sugar in the milk not enough for ...
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