Questions tagged [bread]

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

Filter by
Sorted by
Tagged with
1
vote
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
votes
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
votes
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
votes
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
votes
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
vote
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
votes
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 ...
1
vote
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
votes
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
vote
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 ...
1
vote
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
votes
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
vote
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
votes
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
votes
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
votes
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
votes
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
votes
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 ...

1
2 3 4 5
26