Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,237
questions
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0answers
48 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
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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
133 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
64 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
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0answers
68 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
119 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
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2answers
101 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
1k 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
99 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
77 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 ...
0
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0answers
49 views
What is the mechanism of action of the Tangzhong? [duplicate]
Is the Tangzhong in Japanese Milk Bread used to just greater net hydration, or is there another mechanism of action (inhibition of crystallization for example)? Would normal gelatin water cubes get ...
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
144 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
195 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
70 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
194 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 ...
0
votes
0answers
48 views
Is it possible to bake bread, make pizza etc on cast iron pot on induction stove instead of oven? [duplicate]
I don't have access to an oven but I do have access to a cast iron pot and an induction stove. Is it possible to bake bread and make pizza etc with this setup with a little experimentation?
28
votes
3answers
8k 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
259 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
167 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
29 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
118 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
92 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
254 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
186 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
210 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
108 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
182 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 ...
3
votes
1answer
91 views
Reasons my sourdough attempts failed?
Last March I started adventuring into the world of Sourdoughs by following the advise of The Fresh Loaf Bakers's handbook but using wholegrain rye flour all the way and it went pretty well; after a ...
2
votes
2answers
143 views
Reason(s) for poor bread results
This past weekend I was fortunate enough to be gifted a standing mixer.
My first project was James Beard's white bread. The end characteristics that I wish to improve on were:
When attempting to de-...
2
votes
2answers
120 views
I made challah dough and it was still sticky after 9 cups of AP flour
I only needed a few more tablespoons of flour, but I had run out. Instead I substituted half the amount of cornstarch. Will my bread still have the right texture when baking?
Here is the recipe: https:...
3
votes
1answer
103 views
How can I get a better looking crust on my baguettes?
I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, ...
2
votes
1answer
73 views
Can I use the stovetop while a dough is leavening in the oven?
I usually use my (turned off) oven as a safe place for leavening doughs for hours.
I always get amazing results and never had any issue with that.
But... what if I need to use the stovetop?
Will the ...
1
vote
1answer
53 views
How to make my chelsea buns more doughy
For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy.
I've been baking my buns from this BBC good food ...
0
votes
0answers
39 views
How Deutsche Kuche German bread has 1 year shelf life? [duplicate]
Why does Deutsche Kuche German bread have a 1 year shelf life? How it is achieved without mold developing?
1
vote
1answer
80 views
Baking German white bread rolls
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description):
German White bread (Berliner schrippe)
Ingredients for ...
1
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0answers
72 views
How do you make buns hollow inside for filling? [duplicate]
Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put ...
1
vote
4answers
229 views
Sourdough bread crust will not rip open
I have been baking sourdough breads for a little over a year now. I have had great successes as well as terrible failures. Lately, I had to switch the oven I am using because the one in my apartment ...
1
vote
1answer
57 views
How many types of Roti are there?
I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basically flavored with any other flour. Off ...
2
votes
1answer
105 views
Why does rye flour dough require more water?
Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour.
I find this a bit puzzling since I always thought that hydration of the ...
12
votes
4answers
3k views
What type of salt for sourdough bread baking?
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse ...
1
vote
2answers
101 views
Do you fold or blend the olives in a fougasse?
As a variation from making focaccia with fried onions (impatience to spend 30 minutes frying onions, really), I experimented instead with sundried tomatoes.
It's a success, although I needed to keep ...
1
vote
1answer
655 views
How to make your own Granary® flour from existing ingredients?
This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy.
Does anyone have an approximation of the ingredients/substitutes and ...
0
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0answers
101 views
High hydration focaccia, cheap mixer and little proofing
I decided to push to the limit my "modest" stand mixer and make a 100% hydration focaccia.
Baker's percents:
Manitoba flour 100%
Water 100%
instant dry Yeast 0.5%
salt 3%
olive oil 3.5%
...
0
votes
0answers
38 views
Calcium propionate for cakes
My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate instead? What would happen? How long is the ...
14
votes
2answers
887 views
How much does a tuppenny loaf weigh?
I recently found an old recipe dating from (we think) the mid 19th century. It states to, "grate a stale tuppenny loaf".
How much is that? Pounds, ounces, kilograms -- I haven't been able ...
2
votes
0answers
90 views
Dough loses flexibility and strength once mixed with starter and starts raising
I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter.
In my case, it doesn't work like that....
1
vote
1answer
78 views
Bread maker - is this even a collapse or did it not get started?
I have used the machine successfully several times but something went very wrong today. My machine is an Oster. The top surface is powdery and underneath it is as hard as a rock. Almost looks like ...
