Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,209
questions
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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?
Thanks in advance!
The ...
2
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1answer
59 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
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1answer
48 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
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1answer
36 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 ...
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0answers
29 views
How Deutsche Kuche German bread has 1 year shelf life? [duplicate]
Why Deutsche Kuche German bread has 1 year shelf life? How it is achieved without mold developing?
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1answer
70 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 ...
0
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0answers
59 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 ...
2
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4answers
126 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 ...
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1answer
44 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 ...
3
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1answer
62 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
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4answers
2k 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 ...
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2answers
82 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 ...
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1answer
104 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 ...
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0answers
75 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
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0answers
25 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 ...
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2answers
867 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
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0answers
80 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....
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1answer
77 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 ...
2
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1answer
108 views
Is there any benefit to mixing bread dough by hand?
A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
2
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2answers
175 views
Baking bread with a firm texture that doesn't grow mold
I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer ...
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1answer
80 views
How to (cheaply) grind wheat berries for home bread making?
I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worried I would harm the blender. I use ...
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0answers
46 views
Yeast bread “blow out” in the oven [duplicate]
This question is not being answered because it appears to be a duplicate. However, the answers provided for the other post on blow outs seem to apply to artisan breads. I have never added moisture ...
6
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1answer
423 views
Would replacing sugar with a sweetener affect bread dough fermentation?
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour).
Will substituting a natural sweetener ...
0
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1answer
102 views
Is there a tool to make bread balls?
I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen ...
5
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2answers
1k views
Best approach to making a loaf of bread stale
I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it.
I plan to take the loaf and place it in a paper bag. But ...
2
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0answers
40 views
Gluten free bread initially rises but collapses into itself later
I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later.
I've tried to make this recording of the process ...
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0answers
32 views
Bob's Red Mill Egg replacer in bread?
Has anyone succeeded in using Bob's Red Mill in brioche? I am looking to make babka with it.
Additionally, how much of it do you use when it calls for large eggs?
4
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2answers
195 views
Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time?
I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wondering if you can achieve the same results ...
1
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2answers
157 views
Bread and butter pudding - but with juice?
Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked.
In fact, could you make bread and butter pudding with juice rather than milk-eggs?
So, essentially, imagine a baking tray, ...
0
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2answers
141 views
container for bulk fermentation/proofing
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid
I've seen that many ...
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1answer
80 views
Does the towel touching the day 1 starter and absorbing the liquid matter?
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
3
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1answer
112 views
Keto King Bread Rise Problem
I have scoured the net looking for answers but I can’t find any.
I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much.
...
3
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0answers
51 views
How is mixing time influenced when using a sourdough starter?
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
3
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1answer
212 views
How does water behave in Dutch oven baking?
Recently I made a research about how steam works in baking. I found four main functions:
Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
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1answer
641 views
Why are my tangzhong bread doughs so wet?
I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years.
I believe I'm doing it correctly, but I find that ...
1
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1answer
124 views
How can my breadmaker made wholemeal bread taste less salty? [duplicate]
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
2
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1answer
85 views
Keep dinner rolls brushed with olive oil overnight
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
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1answer
62 views
Modifications to a sourdough recipe
I'm using this recipe, with the following ingredients:
450 grams Strong White Bread Flour
300 grams Warm Water
150 grams* Active Sourdough Starter
12 grams Sea Salt
*This amount is can be adjusted ...
0
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1answer
62 views
How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
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1answer
119 views
Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?
I've heard this more than once in my life:
This hot weather really is suited for white bread. In the winter, we can eat the dark bread again.
And variations of that.
Is that based on any kind of ...
0
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1answer
133 views
Does bread flour (vs AP flour) make a big difference in the density of the dough?
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe.
In his video, after leaving the dough to rise overnight (or so), and then working it a ...
21
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2answers
3k views
Why not make sourdough bread from young starter?
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
4
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2answers
130 views
Converting kneading recipe to no knead recipe
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
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1answer
65 views
Why did this bread not expand properly? [duplicate]
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below:
Why? And how can I produce a more ...
0
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0answers
46 views
My Carrot Apple Zucchini Bread is moist but it crumble when you cut it. How can I fix it?
I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. The problem is when I cut a piece it ...
2
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1answer
645 views
How to make bread improver? [closed]
For unknown reasons, but probably related to the covid pandemic, we are unable to buy bread improver.
Related question - What is 'Bread Improver'?
Our daily bread is made in a bread machine, ...
1
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1answer
157 views
Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?
After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It ...
2
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1answer
55 views
What are the different flavors of sources for homemade baker’s yeast?
I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an interest in not paying for things and ...
2
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7answers
1k views
1
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1answer
117 views
What are Hull Hotcakes? [closed]
I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought, or made myself.
Original
As a six-year-old boy In the ...
