Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
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Help Trying to Achieve a Specific Baguette Scoring Pattern
I freely admit this belongs in the category of obsession, but there is a specific look I always want to achieve for my baguettes and sometimes I get it, but I have a hard time reproducing it.
Here is ...
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Is my sourdough starter ready
I’ve been attempting to make sourdough starter for the first time over the last week. I’ve followed the recipe from this website:
https://www.coles.com.au/recipes-inspiration/recipes/sourdough-starter
...
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GF bread dough is not rising during the proof stage
I have tried numerous attempts at baking a GF bread, all of which have ended with the dough not rising during the proof stage. I have used Cup 4 Cup, Bobs Red Mill, and Better Batter 1 for 1 flours. ...
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How much dough (by weight) to make to fit my bread tin
My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear.
Instead, I ...
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Broiler coming on during baking
When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
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Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
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Why use a poolish and dry yeast?
I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry ...
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Naan not sticking to tandoor walls
I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want ...
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Does simply grinding malt make diastatic malt powder?
I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding.
I have ...
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What does salt do in bread dough?
I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?
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Bread from bread maker turns out strangely shaped
I am a bread making newbie. I purchased a break maker and followed the instructions for white bread to start and pushed the button that outlined and got this:
What did I do wrong?
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How do I achieve an even color on my pastry – without fats?
How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki.
I baked them in a convection ...
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Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
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Using leftover Cuban bread [closed]
At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this ...
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How to avoid black spots on bread baked in iron tin with baking paper inlay
I am trying to make a sourdough bread with least effort. My receipe is as follows: Add sourdough starter, rye flour, salt and water, mix. Put in a iron tin and wait for 24 Hours for the sourdough to ...
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I need to judge whether my bread flour is ok or not. 50LB bag 11 months old
The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the ...
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how to bake with nutella without burning it?
I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise!
I want to make rolls with Nutella filling. like ...
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Sifted rye flour bread why is syrup needed
There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.
I am wondering why syrup is needed, is the sugar in the milk not enough for ...
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Levain Ratio x Sour
I always used the 1:2:2 ratio in preparing the dough, of course, it always gets sourer.
I have doubts about some proportions that I have found in some books, but I cannot find the explanation of why.
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Crack at the bottom of bread
During the last weeks I have repeatedly failed to get a decent bread out of the oven and most of them shared a prominent characteristic: a crack or tear at the bottom as shown (image shows the ...
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Is it possible to substitute banana for the egg when making French toast?
I want to make a few slices of banana bread for breakfast, but don't want to have to purchase the flour and make the bread from scratch, so would rather use existing bread already made, however I can ...
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When baking bread in a multi cooker is some water required?
If I want to bake bread in a multi-cooker, do I still need a small amount of water at the base of the inner bowl?
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Why does my rye bread sink in the middle like this? [duplicate]
My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem.
https://imgur.com/a/w7EqeMx
Here's my recipe:
1 ⅓ plus ⅛ ...
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Can I save my sourdough if I accidentally overheated it during bulk fermenting?
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
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How does the folding make the dough stronger?
Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contributes to make the dough stronger. What ...
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Is there a way to proof a wet dough in the same container?
I'm here not questioning that a second rising (a.k.a. proofing)
of a
wet
dough
is necessary. It is, or else you'll get what someone termed "elephant skin".
But I am baking a wet dough too ...
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What does adding 1 extra egg to quick bread do?
Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have it rise / bake properly?
I make a lot of ...
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Is it okay to feed milk powder to sourdough starter?
I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more acidic than flour.
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Preparing To Teach Someone How to Bake a Whole Wheat Yeast Bread
I'm going to be teaching a friend how to bake bread. She has never baked bread or had any experience with a bread-like dough. Since it'll be a one-day thing, it won't use sourdough as I'm used to ...
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Why would a fully-developed dough lose consistency (elasticity / extensibility)?
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
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How does no-knead bread not overproof?
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
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Does oven spring differ between white and sourdough breads?
I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&crop=smart&auto=webp&s=...
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Can I bake bread in a Bread machine with Swad gluten free flour?
I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is:
1.5 cup Swad gluten free flour (amaranth, sorghum, millet, rice, corn, water ...
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White bread without the "yeasty" or "bready" flavor
I'm trying to recreate a very specific brand of white bread from my parents' hometown, which isn't available outside about a 60-mile radius since the bakery doesn't use preservatives. But it's DANG ...
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Sourdough hasn’t risen overnight
I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight.
Sadly this morning I woke up to find it only about ...
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How can I make my baguette dough softer and more elastic?
I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations.
My baguettes are OK but I'm looking ...
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Dutch oven vs. water pan for bread baking
I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and eventually remove the cover of the dutch oven ...
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Is my sour dough starter still good if it separates?
I am starting a sour dough starter. I am in day six of starting it and it has separated. Is it still good and should I continue using it?
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Cracked oven proof dish - trying to understand the physics of what went wrong
I was baking bread for the first time in years the other day, and the instructions said put a baking tray full of water in the bottom of the oven. I didn't have a metal baking tray, so I put a ceramic ...
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Biga Bread sponge
I am making a loaf of bread using a Biga sponge of 2C + 2T of flour, 1.5t of yeast and 1.25C warm water. Sit for 18 hours.
THEN, I add it to 2.5 cups of four and stir ?? Nothing is stirring as this ...
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Focaccia dough perhaps not able to get at room temp before baking
The classical Focaccia Genovese proofs three times.
First in bulk (right after partition if making more than one)
Then flattened and topped with coarse salt in order not to let a film form that would ...
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3 day old sourdough starter splits after feeding
My starter consists out of 150gr All purpose, 60 grams of whole wheat and 210 grams of water.
On day 2 it bubbled nicely, but I fed it only with half a feeding fearing it would otherwise not stay ...
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Deidre's bread getting HUGE in the oven
I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
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Milk bread problem
Is there a way to reduce a certain amount of milk to replace it with water while still maintaining the richness in milk bread?
Milk is getting majorly expensive and I saw online someone using at least ...
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Adding oil/fat to bread dough
I make bread by mixing whole wheat and white flours 50-50, yeast and water, let it rise 24 hrs, shape the dough and roll it in flour to get some semblance of final shape and let it sit for 2 more ...
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What's a good lactose-free substitute for heavy cream when baking?
I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
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Why does mixing the salt and yeast sometimes work?
I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt.
So what is the "magic" of this recipe (...
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How to make savoury brioche bread
I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury.
I tried making brioche ...
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Deterring mold on bakery bread [duplicate]
Lately we've been finding that we can only keep quality bakery bread loaves on the counter for about 5 days before they start to mold. We'd like to get a little longer out of them -- say 8-9 days -- ...
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Making bread using potassium bicarbonate [closed]
I am thinking about making bread using potassium bicarbonate instead of yeast.
Can I use potassium bicarbonate as a substitute for yeast? Would I just use a regular yeast bread recipe?
Or can I use it ...
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