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Questions tagged [bread]

Questions about kneading, baking, storing, and culinary use of any kind of bread.

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4 votes
2 answers
202 views

Unable to understand the second rise

Novice here,not able to understand why second rises are neccessary. Some says that second proof can make the bubbles distribute more evenly but ,say,if I knead the dough properly and it has a nice ...
Rita's user avatar
  • 51
5 votes
2 answers
2k views

Does fully frozen food (bread) give off any moisture?

Or "does bread benefit from being in a sealed bag once frozen?" I bake bread rolls regularly and freeze them in sealed plastic bags, and then I thaw one or two at a time. Sometimes I don't ...
Andreas's user avatar
  • 151
7 votes
2 answers
2k views

Best way to slice bread to keep it fresh

Suppose I have a round loaf of bread, like the one in this picture. I want to eat it over multiple days, a portion each meal. What is the best way to cut it into slices to preserve freshness? Parallel ...
Federico Poloni's user avatar
3 votes
1 answer
133 views

How do I keep French bread loaves from drying out while in the Couche?

When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche? Ciabattas for instance have short proofing times as they still have ...
Mr Mello's user avatar
11 votes
2 answers
892 views

Revisiting bread without added salt

I have been a sourdough baker and now I'm required to keep my sodium under 1,500 mg a day. (My body retains sodium and wastes potassium). Bread is one of the higher sodium foods. Before I start ...
Vicki B's user avatar
  • 111
3 votes
3 answers
134 views

Dense pockets in my mixed bread dough?

I am trying to make a loaf of whole wheat bread (70% AP whole grain, 30% white bread flour) with approximately 70% hydration. Here is the full list of ingredients I used: 530g flour 360g water 5g ...
Mirrana's user avatar
  • 133
3 votes
2 answers
167 views

Kneading low-carb bread with large percentage vital wheat gluten

I'm trying to make a low-glycemic bread. I've tried several keto recipes and also experimented -- I'm basically not happy with anything (too rubbery, too tall, too flat, weird taste, etc.). I've ...
Raechylle's user avatar
2 votes
1 answer
136 views

Bread alternatives with lentils

Due to an intolerance to wheat, I have recently been testing out different recipes to make bread without wheat or yeast. One option I have tried a couple of times is using lentils instead of wheat. ...
NRW's user avatar
  • 21
2 votes
1 answer
161 views

Interior Dried Flour or Mold After Storing Bread?

In the photo I've attached to this post, you can see the bread has a white substance at the surface of the interior. This whole wheat bread is cut, then stored in a plastic bread bag (seen in ...
Eric's user avatar
  • 23
10 votes
9 answers
5k views

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

I have recently started making bread, and I am using a fairly complex recipe. I believe that the primary source of the inconsistency in the bread is the repeatableness of my measurements of the DIAX ...
User65535's user avatar
  • 1,273
1 vote
1 answer
139 views

How much sourdough (by weight) should I put in a 9x5 loaf pan?

How much sourdough (by weight) should I put in a 9x5 loaf pan? I would like it as fluffy as possible but still a "full" loaf. I'm using regular sourdough that just consists of culture, all ...
Rebekah2020's user avatar
2 votes
0 answers
72 views

What are signs of a ready liquid levain culture?

I made a starter from the Jeffrey Hamelman's book. Currently I am on day 6. For those unfamiliar these are the steps: Day 1 100% whole-rye flour | 125% water | 3.3% honey Day 2 111% starter | 50% ...
Kamil Latosinski's user avatar
9 votes
4 answers
4k views

Botulism risk in garlic naan bread?

I bought some Garlic flatbread naan from Trader Joe's today and noticed it has pieces of actual garlic in it. The bread is sold with the wraps and other non-refrigerated bread. It comes in a plastic ...
Michelle's user avatar
1 vote
1 answer
206 views

Bread dough never gets sticky! I want it to be sticky

I am following along diligently to an online course taught by Richard Bertinet. The course deals with a lot of high hydration doughs, and his aim is to teach you how to handle sticky doughs and not be ...
Shane Unger's user avatar
2 votes
3 answers
297 views

How can I tell when my dough is sufficiently proofed?

I baked some French bread today. The result was extremely dense, and based on the grain structure, I believe it was under proofed. (When cut, the cross section showed that it was denser at the bottom, ...
Roddy of the Frozen Peas's user avatar
1 vote
2 answers
224 views

Cooling fresh-baked bread outside in very cold weather

Currently it is -27C/-17F outside. Would putting a loaf of freshly-baked bread outside to cool off (quickly) be a good idea or a bad idea? To clarify, this is for the purposes of cooling it down ...
Roger's user avatar
  • 141
1 vote
0 answers
244 views

How to make Chinese thousand-layer cake/bun/bread/mochi that puffs up?

The following video shows a frozen disk grilled for a few minutes and flipped, and the result puffs up 2-3cm/1". Very nice. https://www.facebook.com/ccdesan/videos/744030087169350/ Here's a ...
Swiss Frank's user avatar
7 votes
1 answer
301 views

Is the Chorleywood bread making process broadly used outside the UK

The Chorleywood bread making process is an industrial bread making technique which results in a soft, fluffy loaf. According to Wikipedia, “As of 2009, 80% of bread made in the United Kingdom used the ...
Neil Tarrant's user avatar
1 vote
1 answer
232 views

Which of these has less impact on the structure of bread dough - wheat bran or oat bran?

I wanted to switch to some type of bran in my white bread because my first attempt I tried adding oat flour (3 oz of the total 16oz flour), but it came out a bit heavy and chewy and didn't rise much ...
erotavlas's user avatar
  • 461
1 vote
1 answer
102 views

When increasing the amount of a single ingredient in bread, how do I calculate how much to increase the others?

I have the bakers percentage formula from a recipe (Vienna bread from Bread Bakers Apprentice book). and the pre ferment came out a bit more than was indicated to be used in the recipe (19.3 oz ...
erotavlas's user avatar
  • 461
3 votes
3 answers
232 views

What is it about Malthouse flours that makes them so "special"?

I have recently started making bread in a breadmaker. I generally prefer the taste of white bread but for health reasons try to make loaves with as much fibre as possible. I have tried multiple ...
User65535's user avatar
  • 1,273
3 votes
2 answers
309 views

Can a Japanese bread knife be used to cut hard crust bread?

I have heard that Japanese knifes should not be used to cut hard things like bones, etc. I recently bought a Japanese bread knife (Mcusta Zanmai - Damascus), and now I am scared of using my Japanese ...
Diego F Medina's user avatar
1 vote
3 answers
485 views

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

When making pies, breads, and other baked goods in which the pumpkin is pureed, or fashioned into a thick paste, then what is a reasonable culinary substitute for Cucurbita maxima of similar flavor?
Samuel Muldoon's user avatar
4 votes
1 answer
280 views

Is double milled flour the same as 00 type flour?

Is double milled flour the same as 00 type flour ? I want to buy some semolina 00 type flour but I can find only double milled semolina flour ? Are they the same ?
Kermilli's user avatar
11 votes
1 answer
3k views

Why do my breadmaker loaves rise unevenly top to bottom

I have recently purchased a breadmaker, and am quite happy with the results but all my loaves that rise do so quite unevenly. The lower part of the loaf is quite dense with very small air pockets and ...
User65535's user avatar
  • 1,273
0 votes
2 answers
165 views

Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?

I have some sourdough starter that is liquid. If I try to make dough out of it and it turns out more liquid than solid, can it be mixed with baking yeast in order to produce a normal risen bread (like ...
Kermilli's user avatar
2 votes
2 answers
8k views

Can't get rid of alcohol smell in my sourdough starter

I made my first sourdough starter around 3 weeks ago. I made it with spelt flour. It was nice and ready after a 7 or 10 days and had really nice yeast smell. I had to leave town for 4 days and let my ...
Lebesgue's user avatar
0 votes
0 answers
40 views

Make artisan bread last longer than 3-4 days (besides freezing) [duplicate]

I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, 1.5 tsp salt). It usually starts to look like mold spot start growing in about 4 - 5 days. Is there anything that could be added ...
d l's user avatar
  • 321
3 votes
1 answer
109 views

Using Zucchini juice in bread recipe

I was freezing some shredded zucchini yesterday and squeezed out the juice. Made me wonder whether you can substitute zucchini juice or other juice for water when making sandwich bread in bread ...
John Reist's user avatar
1 vote
0 answers
421 views

How to make low-calorie bread?

I live in a part of the world, where you can't buy low calorie bread in the stores. So I'm obsessed with the idea to make my own. I've noticed that breads as this one https://www.schmidtoldtyme.com/...
Mr. Proper's user avatar
1 vote
1 answer
557 views

Rise dough in loaf pan and bake without transferring to a different pan [duplicate]

I make simple artisan bread (1 cup water, 2 cups flour, 1.5 tsp yeast, salt). It rises overnight. I have always transferred it from the rising bowl to a loaf pan with light oil on the side. This works ...
d l's user avatar
  • 321
4 votes
2 answers
243 views

Baking sourdough in a breadmaker

I know this is kind of backwards, versus what you see a lot of people doing (rising dough and a bread maker and baking in a regular oven), but I teach middle school and another teacher has a bread ...
jywarren's user avatar
2 votes
2 answers
530 views

Is it beneficial to rest a quick bread batter w/o leavening agent? ex. banana bread

I saw a post in 2008 about resting banana bread batter, where they were discussing about resting batter. I understand that this would exhaust the leavening agent. (i.e. baking powder/soda) I only have ...
Alex N's user avatar
  • 21
1 vote
1 answer
669 views

Sagging flat-bread after proofing

I have been making sourdough bread for quite a long time (almost a year) and am starting to up the hydration percentage from 60-65% to like 70-75%. When I do this, I am fine with activating the gluten ...
Henri Bellanger's user avatar
0 votes
2 answers
252 views

How to make airy dough with a crispy crust?

I want to make sweet bread. I found the most suitable recipe. But I want to make it so that after I put the dough in the oven, it will not change in shape and size, and that in the end the bread will ...
sln's user avatar
  • 133
1 vote
1 answer
2k views

Sticky Tortilla Dough, when to knead, when to rest and when to add flour?

I am relatively new to baking and today I attempted to make flour tortillas. I tried making this recipe with butter: https://www.kingarthurbaking.com/recipes/simple-tortillas-recipe I found my dough ...
Victor Feagins's user avatar
7 votes
1 answer
570 views

Challah Loaf Tearing

I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
Manda L's user avatar
  • 73
1 vote
1 answer
169 views

Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?

Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
Samuel Muldoon's user avatar
7 votes
7 answers
3k views

What bread dough is quick to prepare and requires no kneading or much skill?

A few years ago, I worked in a bread factory for a very short time (two weeks). My work in the bread factory was depressing, repetitive, and boring. I would like to make my own bread at home at least ...
Samuel Muldoon's user avatar
2 votes
0 answers
211 views

Is this a result of overproofing (dense bottom, springy top)

I make the pain de campagne recipe from Reinhart's Apprentice book weekly. It's a lovely recipe and we love the bread. However, during final proofing and shaping I do battle with very large bubbles in ...
Omortis's user avatar
  • 121
0 votes
1 answer
212 views

Vitamin C in bread dough

At what step in preparing my dough do I add my vitamin C power? Also, I would like to add garlic powder to my dough, but not sure at what step in the process I should, I add the powder.
Bob Mathews's user avatar
18 votes
3 answers
2k views

Old biscuit recipe question - "until the dough blisters"

I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example. VIRGINIA BEATEN BISCUIT. One quart flour. ...
biscuitman's user avatar
0 votes
2 answers
211 views

Too much yeast and collapsing

Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
David P's user avatar
  • 784
4 votes
1 answer
322 views

What effect does fat and sugar have on homemade bread?

I have been experimenting lately with different bread making techniques, particularly sandwich bread or 'Pain de Mie'. This differs from the previous recipes that have yeast, water, sugar, fats and ...
Greybeard's user avatar
  • 6,130
0 votes
0 answers
172 views

Why has my bread machine become unpredictable?

I've had a Panasonic SD-2501 bread maker for a little over 10 years. I use it 2-3 times a week to bake a simple white loaf, but recently it's become very unpredictable in the rise. Sometimes it ...
Will Vousden's user avatar
2 votes
2 answers
388 views

Recently purchased yeast gave dinner rolls weird smell and taste

I purchased a new package of yeast. It's a about a 2x2x3 inch vacuum packed brick of granulated yeast for baking. I've purchased and used it twice before without a problem. It's always had normal ...
Brian's user avatar
  • 21
2 votes
4 answers
477 views

Why is part baked wholemeal bread not readily available to the consumer?

In supermarkets in the UK, either in store or online, their are multiple types of bread, of which two are: "Sliced" bread, eg. this. A large proportion of this bread on the shelves is ...
User65535's user avatar
  • 1,273
0 votes
1 answer
221 views

How do intentionally prepare oatmeal which is as sticky and gluey as possible?

I have ground dried corn I to masa and a friend showed me how to make made homemade tortillas. However, the thick homemade tortillas could never be used make tacos because the tortillas snap in half ...
Samuel Muldoon's user avatar
3 votes
2 answers
868 views

Is toasted flour a good idea for bread?

Some time ago, I had the ridiculous idea of baking flour on it's own. I then found out that it turns yellowish and that the proteins inside might get destroyed. Can baked flour be used to make bread, ...
The Empty String Photographer's user avatar
5 votes
2 answers
280 views

Using Butter in Enriched Bread Dough - any differences between soft vs melted?

I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
Jos's user avatar
  • 436

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