Questions about kneading, baking, storing, and culinary use of any kind of bread.
-1
votes
0answers
28 views
Artisan donuts making [on hold]
Hello ive been working on a donut recipe for quite some time . I want that perfect bite and texture . Its usually too heavy or not soft enought how do i achieve the perfect artisan donut.
0
votes
1answer
62 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
70 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
34 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 ...
3
votes
1answer
101 views
Why is my gluten so weak?
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gluten doesn’t seem to develop properly:
the ...
2
votes
1answer
47 views
Must bread dough clear the side of the mixer using the hook?
I can get it to clear just fine with the paddle, but I can't reliably do so with the hook attachment, even after ten minutes at the fastest setting. My flour is fairly strong, autolysed, and the ...
4
votes
2answers
89 views
The quest for the perfect croissant
I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can't put my finger on how to fix it. I'll ...
0
votes
2answers
139 views
Why does storing bread in a plastic (grocery) bag keep it fresh longer?
I accidentally stumbled upon this 'trick' a week ago when I forgot about a baguette that I bought for a party and never used. It was half-covered (loosely) by a plastic grocery bag. When I took it out ...
1
vote
3answers
140 views
How do I follow a recipe if my oven doesn't go as high as the recipe states?
I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
4
votes
0answers
99 views
Unpleasant crust on bread
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread.
The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
1
vote
2answers
66 views
Not feeding sourdough starter enough?
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm mostly curious at this point about my ...
3
votes
2answers
149 views
Substituting maple syrup for honey in bread
I've got the following recipe for a honey whole wheat bread-machine bread:
1-1/3 cups warm water
1/2 cup honey
3 tablespoons butter
2-2/3 cups whole wheat flour
1-1/3 cups bread flour
1-1/4 tsp salt
...
3
votes
1answer
107 views
Does teff flour destroy gluten, and what do do about it?
I like to add various different types of flour to bread when baking for sake of variety: Amaranth, Chickpea, Teff, Corn, Sorghum, etc. These all worked fine when I was using a bread machine.
Now I ...
0
votes
2answers
112 views
Are there home bread machines that can make baguettes or boules?
The bread machines I have used create a cube-shaped loaf with a hole in one end. Are there home bread machines that can make bread in other shapes, such as a long baguette or round boule shape, ...
1
vote
0answers
66 views
In bakeries, what are the factors that make breads become hard?
If breads are reheated in a bakery, will this cause the bread to become hard?
4
votes
4answers
668 views
Kneading dough by hand
I don't have a bread machine or a mixer.
Kneading dough by hand is a long and tiresome process. Are there any tricks to developing gluten?
8
votes
2answers
190 views
Why does this recipe call for so much yeast?
Kindred’s milk bread is delicious. (Here's an alternate link in case that link doesn’t work for you.)
I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more ...
1
vote
1answer
63 views
What's the function of acerola powder in bread?
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C ...
4
votes
1answer
163 views
Ascorbic Acid, Calcium Propionate - Differences?
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
0
votes
2answers
108 views
Home-made Burger buns food safety [closed]
How can I make burger buns that I can keep for a long time?
I have tried making some, but fungus starts growing on them after just two days...
1
vote
2answers
107 views
Why is tin loaf bread not usually scored like other forms of bread?
Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is no scoring the gases will burst from a ...
55
votes
7answers
15k views
Why did flatbread dominate the Middle East but Europe adopted raised breads?
This may be a history question so please move it if appropriate.
Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising ...
0
votes
0answers
831 views
Problem with bread taste and smell
Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased , including hot dog and hamburger buns, have all not just smelled of a moldy, wet, rotton smell but also ...
0
votes
1answer
101 views
Can I use cilantro instead of basil on a bruschetta? [closed]
Ran out of basil at the last moment, can substitute the basil for cilantro? I know people will notice the difference but would still be acceptable?
1
vote
1answer
90 views
Heating part baked baguettes in lid-covered pyrex
Short question (TL;DR)
Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
2
votes
2answers
94 views
Why do Injera recipes call for adding boiling water or cooking down tef with some water?
Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then mixing that into the batter. Can anyone ...
0
votes
0answers
29 views
Is it ok to have only one fermentation in bread-making? [duplicate]
I have this question because i've read (from several blogs and recepies) that while making bread, you have to go through the bulk fermentation process, then punching and shaping, and then fermenting ...
3
votes
1answer
197 views
Bread is too moist in a humid climate
I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking.
I've read on the internet to never keep bread in the ...
2
votes
1answer
366 views
Does room temperature affect rising time for bread dough? [duplicate]
I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follow the recipe, I can't seem to get the dough to rise in the ...
0
votes
1answer
65 views
Was “Pastry flour for bread” [duplicate]
I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flour and noticed that it says 4%. I looked at the AP flour, ...
4
votes
1answer
129 views
What is the difference between a wild yeast starter and a sourdough starter?
Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...
8
votes
3answers
3k views
Can I make bread/pizza dough with only cricket flour and no wheat flour
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with only cricket flour? Acceptable ...
0
votes
2answers
150 views
About ripe bananas for banana bread
I put mashed bananas in the fridge in a bowl for a couple days and they turned dark brown on the top. Are they still good after that?
0
votes
1answer
61 views
What are some pros/cons of restarting a bread machine mid-cycle?
The situation:
I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first or second kneading cycle, I restart the ...
1
vote
1answer
85 views
How do I make my bread heavy when baked?
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
3
votes
1answer
122 views
Is there a general algorithm for calculating the amount of yeast while making bread?
I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better to work with less yeast and wait for a ...
2
votes
3answers
117 views
When to apply a white egg wash on white wheat bread?
My go to bread is a much appreciated result of many tips from this site. It is a basic 75% hydration high-protein wheat bread that proofs in total for about 4.5-5.5 hours. I think it qualifies as a no ...
2
votes
1answer
106 views
Undercooked French Bread in Bread machine
I recently bought a Hamilton Beach 2 lbs Bread-maker. Today I used their provided recipe to make a 2lbs loaf of French bread. I followed the recipe but my bread turned out looking under-cooked on top ...
1
vote
1answer
56 views
Adding malt powder to a conventional brown bread machine recipe
I'm English by birth and miss the 'old fashioned' style Granary bread of my youth. I use a breadmaker and have 'fine-tuned' recipes to produce something approaching the bread I miss: I add small ...
0
votes
0answers
30 views
Under which circumstances will the mixture of flour, egg and milk become spoiled? [duplicate]
everyone. I recently bought a breadmaker and I wanna set the timer for 8h in the night to have bread in the morning.And I wanna add egg and milk to the whole wheat flour. Nowadays it’s usually 17-20℃ ...
1
vote
1answer
79 views
What is the English name for chleb bez maki?
Can't remember how I stumbled onto this but everything I google for chleb bez maki is in Polish. Can't find a Wikipedia article. Is this a traditional polish bread?
What is the English name for it? ...
4
votes
2answers
201 views
Will an IPA beer work properly for beer bread?
Is there any reason an IPA beer would be bad or not work for a beer bread dough?
Does it take longer, the same or short than a typical beer bread to rise?
5
votes
1answer
472 views
Bagels - Use of Barley Malt Syrup or Non-Diastatic Malt Powder
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference ...
2
votes
0answers
104 views
Working principle of a farinograph [closed]
I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures the torque at the blades and estimates the viscocity of ...
4
votes
1answer
130 views
No knead bread dough looking slimy after a week
I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it throughout the week. Sometimes, at about a ...
9
votes
1answer
236 views
What's the point of long/complex sourdough feeding techniques?
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've started to look at other recipes online ...
0
votes
1answer
137 views
Sun light on sour dough starter
I have left my sour dough starter on the North facing window during the day.(I live in Australia)
It has been exposed to warm, direct sunlight.
Have I killed my wild yeasts?
Should I start again?
I ...
1
vote
1answer
35 views
Making Easter Bread
I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise again. Have I screwed up my bread by doing ...
1
vote
3answers
58 views
Adding Instant Yeast to dry bread mix for later use
I am considering selling my bread mixes online to serve customers outside of my bakery's region.
I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
0
votes
1answer
113 views
Sourdough starter not buoyant
If my sourdough starter does not float in water, does that mean it is not ready?
