Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,092
questions
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Ciabatta with no air bubbles [duplicate]
My first time making Ciabatta...
Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light.
It also didn’t rise as much as I’d expected.
I proofed airtight for 90 minutes then ...
1
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2answers
61 views
Help me fix my flatbread
I’m not much of a bread maker
Found a recipe for quick flatbread:
1/2 cup AP flour
1/2 cup plain yogurt
1 tsp baking powder
I did the above but used 1/4 cup whole wheat flour and 1/4 cup AP.
The ...
2
votes
1answer
106 views
sourdough bread crumb ripped in two [duplicate]
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no idea what might be the cause: My impression is that ...
0
votes
1answer
39 views
Attempting Tartine's basic country bread
I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread".
I've followed the description for making a starter faithfully (p. 45/46). In Step 2, it says that "a dark crust ...
6
votes
3answers
572 views
Can I add instant yeast to sourdough dough that is not very active?
I have a sourdough starter (rye flour based) that is quite active and I use it a lot.
I decided to make bread today and used AP flour instead of bread flour on purpose. I wanted to see what would ...
0
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2answers
96 views
If I shun molasses and sugar, can I still copycat Outback Steakhouse's bread?
Outback Steakhouse doesn't unveil the recipe for their bread, but Copycat Version of Outback Steakhouse Bread Recipe lists
Ingredients
3 packages dry yeast
1 1/2 cups warm water (divided)
...
1
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2answers
76 views
Question about safety of eating cooked bread if it is over or under-proofed
Not sure if my dough was over or under proofed. I cooked it and it is quite dense. It did not rise as much as I thought it would. I cooked for the time in recipe, and then a little longer. Can we ...
2
votes
2answers
30 views
Adding sugar at the end of the mixture for apple bread
My apple bread recipe called for adding the sugar in with the sourcream, eggs and vanilla. I forgot to add the sugar until the dry ingredients and the apples were added. I added the sugar to the ...
8
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5answers
2k views
Why is my homemade bread molding after 2 days? [duplicate]
I sell bread at farmers markets. It gets moldy very fast. How can I get them to last longer?
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2answers
72 views
Can tested yeast be used for anything?
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min)
Here is the method in case you can't access the video:
1) dissolve 1 tbsp of sugar in half a ...
2
votes
1answer
43 views
can you refrigerate risen bread dough [duplicate]
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
2
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1answer
26 views
help with consistency of dough being made in bread machine
If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle is mixing it? Is there a finger test or ...
0
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1answer
75 views
kneading vs. stretch and fold with pizza
I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say kneading and almost all of the bread recipes ...
15
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3answers
1k views
Does liquid temperature matter when making bread in a bread maker?
Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
20
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6answers
6k views
How to make bread with plain flour?
So... Since the lock-down everybody turned baker (can't understand why, since there is plenty of bread in the shops) and I can't find bread flour anymore.
Is there a way to use plain flour instead?
...
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0answers
58 views
Bread dough (sourdough) got sticky after resting
So after i first kneaded everything togheter (sourdough yeast, flour, salt, water) it wasnt very sticky, i could shape it just fine, so made a ball and covered the recipient with a cloth, after ...
0
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1answer
90 views
What makes breads different from one another?
I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while barbari is baked in the oven. As for the ...
1
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1answer
46 views
Should calcium propionate be disolved in a liquid, or can it just be mixed dry into flour, when making yeast bread?
There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to start testing to ...
8
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2answers
3k views
Is sugar a necessary ingredient to feed yeast?
I consider myself a reasonably successful baker, including making my own bread dough from scratch. Lately, when searching for some new and different recipes, I notice not all dough recipes call for ...
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0answers
144 views
Substituting regular milk for powdered in bread machine recipes
I'm new to making bread machine bread. I'd like to use regular milk, not a powdered milk, when recipes call for this. It seems silly to buy when I only need 2T at a time, when other recipes call for ...
0
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3answers
139 views
How long can a bread dough containing eggs wait before going to the oven?
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsafe to eat?
I suppose the oven will ...
1
vote
3answers
142 views
Questions about the how and when of baking homemade sourdough bread
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from organic white bread flour, then from half ...
24
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8answers
3k views
Kneading bread with arthritic hands-any tips?
I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread machine, but I don't like bread baked in ...
0
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2answers
123 views
The bread is brighter than usual
I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat flour, so the bread is usually browny, but ...
1
vote
1answer
93 views
Can I make a sourdough boule, freeze it then thaw it and bake it?
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the final loaf can I freeze it before baking since the air ...
2
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0answers
73 views
What holds low temperature the best for bread baking?
I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temperature. Does anyone have any suggestions?
6
votes
1answer
191 views
85% hydration tangzhong sourdough bread - what went wrong?
I tried Foodgeek's 85% hydration tangzhong sourdough bread recipe (video here, text here). I only made 2 changes to the recipe:
I used 100% bread flour (no whole wheat).
I don't have a banneton, so I ...
0
votes
0answers
44 views
Freezed Expired Bread [duplicate]
So I'm an expatriate at a totally new place, and all bread sold in here got 2~4 days expiry and I usually don't finish it in that short period of time, I always store all kinds of breads and pastry/...
1
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1answer
135 views
What type of baker percentage should one use for brown sugar when compared to white sugar?
I was told not to substitute by Brown sugar by weight since it weighs more.
How would I go about substitute then? I saw a few questions addressing this issue, but it does not say the Baker's ...
1
vote
1answer
135 views
Would it be a good idea to mix brown sugar with white sugar in bread?
I was curious, but would the brown sugar feed the yeast and if I mix both of them would it be a good idea? So I can get the benefits of both sugars. If I were to mix what effect would I get?
5
votes
1answer
4k views
Are bread improvers really needed?
I am new to baking and I am in the process of creating and starting my bakery in my country.
I got a few questions, my bakery is planning on making pita bread. I have a fully automatic machine that ...
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0answers
263 views
What type of Bread Improver should one use for non-yeast bread?
From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough.
What would you recommend for such types of ...
12
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1answer
782 views
What forms the pocket in Arabic/Pita bread?
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread with yeast, it doesn't split and form a ...
0
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1answer
61 views
How to remove husk from grain?
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
2
votes
1answer
199 views
Does leavened bread made with yeast require gluten to rise?
I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces carbon dioxide, which gets trapped inside ...
5
votes
2answers
113 views
How do I use beer barm to make sourdough?
I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off.
While on the course, I ...
3
votes
1answer
215 views
How to tell apart mold and flour on sourdough bread?
I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, but the bottom looks slightly different ...
6
votes
4answers
188 views
How to make a more apple-y apple cider yeast bread
I would like to figure out how to make a strongly apple-flavored yeast bread
I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
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vote
3answers
125 views
When is the best time to freeze bread?
We have a small household and most baked goods are not finished before they go stale.
For bread and buns, when is the best time to freeze?
After knead?
Before first proof?
After proof?
After ...
2
votes
1answer
45 views
How can I have a dough attachment when I have a Dretec Handmixer?
I have a Dretec Hand Mixer and as far as I can see it doesn't have additional attachments for sale online. Can I attach some other mixer's dough attachment onto it? enter image description here
5
votes
1answer
443 views
Freeze or refrigerate bread?
What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator?
Does one method dry out the bread more than another?
0
votes
0answers
117 views
Substitute wet milk for dry milk [duplicate]
I am needing to know how much normal milk do I use in place of 1/2 cup powdered milk in bread.
11
votes
2answers
3k views
Why doesn't milk create gluten when combined with flour?
I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it.
When flour and water come together, gluten starts to form. We know that.
But why doesn't ...
1
vote
2answers
63 views
Help making multigrain bread for first time
Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe, which include 3 kinds of flour, are ...
3
votes
1answer
182 views
Commercial part-baked baguettes
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving.
Does the dough or crust undergo any significant ...
13
votes
1answer
5k views
Can I use baking powder in place of baking soda for dipping pretzels?
I made pretzel dough and its ready to be shaped.
Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something else I can use for the dipping step?
What ...
3
votes
1answer
159 views
What is the trick to kneading silk smooth bread?
I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why?
Following a recipe like this one
https://www.youtube.com/...
0
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1answer
127 views
Why is my white bread with poolish dough very loose?
I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% protein resulted in dough that hold its ...
2
votes
2answers
920 views
Why does my bread taste like flour?
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why?
My first attempt I tried this recipe by Tasty. I ...
0
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1answer
130 views
How much should a poolish increase in size?
I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it ...
