Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
0
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0answers
36 views
Sourdough starter lifeless after refrigeration
I live on the equator, so its humid and warm all year round. I was trying to get my own sourdough starter. It all went well, and at day 2 and 3 it was rising so much (more than twice!) and the mix was ...
2
votes
0answers
25 views
Underside of dough in proofing basket pulls apart
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
0
votes
1answer
41 views
Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?
The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
1
vote
4answers
88 views
Is there a way to make this bread recipe's crust less crunchy?
This is a challah recipe I inherited:
1 cup warm water
2 eggs, lightly beaten
2 tbsp vegetable oil
4 1/2 cups bread flour
1 tbsp sugar
1 tbsp yeast
Knead, let rise, braid, let rise, ...
0
votes
1answer
50 views
Does package yeast inhibit wild fermentation?
I baked my first “sourdough” boules today and there was zero detectable sour or tartness.
After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
1
vote
0answers
65 views
My homemade sourdough bread tastes bitter after letting it stay for one day
I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good.
Now, I'm in the stage where I can ...
13
votes
5answers
2k views
What is the purpose and effect of using knuckles when kneading bread dough?
Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process?
10
votes
2answers
2k views
Freeze dried blueberries vs frozen blueberries?
What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
4
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3answers
98 views
How to “Sponge” in “Sponge and Dough”?
I'm trying to improve my bread making and have read about the sponge and dough method.
From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
-1
votes
0answers
23 views
Premix process or methods in commercial bakery [closed]
Can anybody provide the premix process regarding commercial bakery chain? what are the ingredients included in the premix?
3
votes
2answers
67 views
How to spread dried blueberries evenly when using bread machine?
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
0
votes
0answers
36 views
How much honey to preserve bread? [duplicate]
I have a bread recipe that calls for 8% sugar. I'd like to use honey so that the bread doesn't go stale quickly. How much honey do I need to use in a bread recipe to retard the process of bread going ...
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vote
2answers
117 views
What is this bread making technique called?
I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
0
votes
0answers
72 views
How to make rolls airier and crustier?
I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, and 8% shortening. I divide the rolls ...
1
vote
1answer
40 views
How to use a preferment / poolish? Cake vs ADY?
I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor.
According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
-1
votes
0answers
36 views
Tunnel of Dough [duplicate]
Why does my loaf of white bread have a doughy tunnel in the middle. Ive used the same recipe for 18 years and all of a sudden I'm having this result. HELP!!
Ive done the following to troubleshoot ...
1
vote
1answer
36 views
What to look for in a thermometer for bread making?
I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Winter here and the kitchen might be at 10C....
5
votes
2answers
71 views
Quick breads in foil pans
When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
1
vote
1answer
61 views
Top of Dough “Cracked” During Cold Rise - is it bad?
I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See:
Is this normal? Or symptomatic of a problem?
I used a glass bowl and covered it with ...
4
votes
1answer
102 views
What happens to dough when sugar is added?
I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the recipe's instructions. At this point, it ...
2
votes
1answer
62 views
How much gluten for soft, airy, enriched dough?
I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve the crumb structure to get to my desired ...
8
votes
2answers
84 views
Difficulty with frozen bread dough
My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
0
votes
2answers
109 views
Why slow ferment after shaping?
Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
0
votes
2answers
83 views
How can we prevent the steaming of tiffin when we put chapatis in?
When we put hot chapatis in the tiffin (lunch box), the lunch box get steamed. The water from steam makes the chapatis soft and sticky. How can we prevent that from happening?
1
vote
1answer
61 views
Glucose in sweet bread?
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread.
Can glucose be used in a brioche type bread? Perhaps as part of ...
1
vote
2answers
78 views
Oven temperature when increase bread recipe?
I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.After the same baking time the center ...
2
votes
0answers
23 views
How does the viscosity of honey affect bread machine results?
The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to ...
1
vote
1answer
243 views
Too much Baking Soda in Banana Bread
I accidentally put in banana bread 1 1/2 tsp of baking soda instead of 3/4 tsp of baking soda. Is it going to be edible?
1
vote
1answer
69 views
How can I save bread from mildew? [duplicate]
Because of mildew we waste breads. How can I save breads from mildew?
0
votes
2answers
91 views
How do I know that the quantity of salt is enough for a given amount of flour? [duplicate]
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
46 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
38 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.
-1
votes
1answer
110 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
139 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
458 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 ...
1
vote
1answer
63 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
17 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
31 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
1answer
138 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
341 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
83 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
91 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
78 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 ...
2
votes
2answers
336 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
143 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
114 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
109 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 ...
-1
votes
1answer
177 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
122 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
81 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 ...
