Questions tagged [bread]

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

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1answer
27 views

What is an optimal way to make tandoori roti and naan in big green egg?

Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg( large size)? Traditionally clay ovens ...
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1answer
72 views

Should I add baking soda if the yeast in bread dough is not working?

So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?
2
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1answer
87 views

Making pita more chewy/ rubbery

I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more chewy and rubbery. I know those are not ...
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0answers
31 views

How to have a yeast bread dough rise in a cool space [duplicate]

I saw an answer to a similar question and a gentleman named Joe said to use a radiator. I would relly appreciate more information about this. Thank you
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0answers
58 views
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4answers
135 views

Does shaping dough require punching/folding it?

Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four ...
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0answers
34 views

Does brown sugar draw moisture from cimmamon buns which makes them dry out fast?

Since everyone knows that brown sugar hardens fast and it draws moisture from anything moist (bread for example), does the brown sugar in the cinnamon rolls filling make them dry out faster? Since i ...
2
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1answer
86 views

Salt in dry ingredients versus salt in water?

Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet ...
8
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3answers
3k views

Making bread fast and with few ingredients

so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck with my normal means of researching so I ...
5
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2answers
93 views

18 hours fermentation of Biga

I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once the mixture is ready, he asks to let it ...
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1answer
94 views

Sourdough calculator

I've been making bread with commercial yeast but now I would like to try sourdough. I read about sourdough making and I was wondering if there is a calculator that can tell me feeding times based on ...
21
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1answer
7k views

Milk instead of water in bread

I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead of water. If I were to make regular bread ...
2
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1answer
64 views

Bread question regarding malt

I'm looking at a bread recipe that doesn't have any diastatic malt powder in it, but does have a small amount of regular malt syrup. I'm going to add some diastatic malt powder to the recipe, so I was ...
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0answers
24 views

Heritage Wheat flours- Hydration?

I use Red fife Heritage wheat in my baking. I grow, mill, and sift our own wheat. what are peoples experiences with the differences between Heritage wheat's and conventional wheat's in bread baking. I ...
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1answer
71 views

What is the Best wash or glaze for bread when trying to achieve a crunchy crust on Rolls

i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
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2answers
93 views

Teaching Bread Making to a young student- need new reasources [closed]

Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread making and would like to see if anyone has any suggestions ...
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3answers
129 views

bread maker vs conventional oven vs countertop oven vs fan force oven?

I am planning to bake bread often. So I am wondering about the various types of ovens or whether I should get a bread machine instead. What are the characteristics of the various types so that I can ...
2
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1answer
48 views

How can I cover an egg-washed dough?

I'm working from a bread recipe that tells me to brush the dough with egg wash before the final rising and then let rise, covered, until doubled in volume. How can I do that without the cover sticking ...
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4answers
2k views

Is it more effective to add yeast before or after kneading?

Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) ...
2
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2answers
99 views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
5
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1answer
174 views

Why do tomatoes react with sourdough starter?

I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more quickly. There must be some chemical ...
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4answers
115 views

How to get a open crumb bread without a starter

Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high ...
2
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3answers
110 views

How to make croutons crunchier throughout without burning?

I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting, however they were a little chewy inside,...
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1answer
167 views

Collapsing bread

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and ...
4
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2answers
151 views

Will an airtight container negatively affect yeast growth / dough expansion?

I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally cover the mix tightly with plastic wrap, ...
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0answers
41 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
2
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0answers
73 views

Can I deep-freeze bread, rolls and other baking?

Yesterday I hit a notice in my local mall saying (my own Polish->English translation): Bread, rolls and other baking made out of previously frozen raw-cake. Don't deep-freeze again! Should I read ...
3
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1answer
83 views

Storing cooked food in ziploc

I am planning to go on an outdoors day trip with no way to heat up food. Is it safe to heat up a packaged, fully cooked sausage in the early morning (4:00 AM) and wrap it with bread and store it in a ...
4
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1answer
188 views

Did I underbake my bread?

I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section of the bread, there's a line of dense ...
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0answers
32 views

Bread dough gluten not fully developed before hitting desired dough temperature

I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can freeze the dough hook, but the new spiral ...
3
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0answers
34 views

How to keep the bottom of my bread from getting burned? [duplicate]

I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
3
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2answers
144 views

Can't seem to get my rye sourdough starter really going

I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter and rye at 50g (the first two days I ...
2
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3answers
135 views

Dry milk powder subsitute

I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near me. In other posts, I saw that you ...
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4answers
167 views

What kind of dough staple is easiest to make, for soaking in mussel juices? No oven, eggs, milk

With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of "bread, cake, pancake". My mom lives ...
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1answer
94 views

I bought multigrain bread from the store last week (panera brand) and it has white smelly patch

I bought multigrain bread from the store last week (panera brand) and it has white smelly patch.And saw some really big white patches. It smells bad as well. Manufacturing company said its white mold. ...
5
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1answer
59 views

When to add the rye flour if it really makes a difference?

I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes a difference if I introduce this rye ...
3
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2answers
75 views

Why should i add the butter after i knead the main ingredients when making a bread? [duplicate]

Why should i add the butter after i knead the main ingredients when making a bread? i saying this because from this recipe https://www.youtube.com/watch?v=KDAznRsfPjo and many others that i have seen, ...
3
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1answer
150 views

Turning focaccia upside down before topping

In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were ...
3
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1answer
57 views

How to make homemade bread machine mixes for long-term store?

I bought a bread machine that makes delicious bread, but in the weekday, I rarely have time to put all of the ingredients together. I would like to prepare many batches for a whole month, all at once. ...
3
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1answer
75 views

How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
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2answers
90 views

Kneading bread dough

If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
3
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1answer
93 views

Unscored loaf is sealing up

I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
2
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0answers
46 views

Is whole grain rye supposed to taste so coarse?

I've been making various white wheat flour breads for a while now and decided to try making a rye bread for the first time. What I didn't notice at the grocery store though is that the flour I bought ...
2
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3answers
2k views

Fully submerged water bath for stove top baking?

So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
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0answers
31 views

Bread Cooktime Calculator

A similarly-titled question here does not answer mine. Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps other factors, such as thermal mass of ...
1
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1answer
240 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
2
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1answer
139 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
5
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1answer
168 views

Very very soft bread

I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
0
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1answer
66 views

Bread machine bread dough

I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over night it rise for a third time. I took it ...
14
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2answers
5k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...