Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,138
questions
1
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1answer
68 views
Overworking bread dough by hand
Recently, I tried to make naan using this recipe:
Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minutes.
Knead 1 min then rise 45 min, ...
3
votes
1answer
54 views
Can i refrigerate bread doughs twice before baking?
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deterrents?
0
votes
2answers
64 views
Sourdough dough collapsed, not rising again… Need help!
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I did 1 hour of autolyse followed by 4 ...
1
vote
2answers
64 views
Coconut bread dough is crumbly and does not come together to knead
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I ...
2
votes
1answer
56 views
Does there exist a conversion between a sourdough and preferments recipes?
I tried asking a similar question: From regular fresh yeast to sourdough
and didn't exactly get real answers, so here I am asking something easier.
Is there a formula to convert a sourdough recipe ...
0
votes
1answer
49 views
Can I use less sugar for making this bread?
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s).
I'll summarize it at the end for easier refernce.
The result was ...
0
votes
1answer
59 views
My buns/bread don't brown from top?
I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C in the middle rack of my oven. They never ...
8
votes
1answer
1k views
Why is ciabatta poolish usually made with instant yeast?
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast.
But I'm pretty sure that ciabatta predates invention of instant yeast so why not use sourdough ...
2
votes
2answers
466 views
Sour dough using unbleached all purpose flour is very wet during the preshaping
My wife created her own sour dough starter. She’s been feeding it unbleached white flour. It’s doing great.
When she is making her dough during the first step she is using a recipe that calls for ...
4
votes
1answer
113 views
Bread is not rising
After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven.
My method has not changed, but my brand of bread flour has due to available stock ...
2
votes
1answer
52 views
Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3–1.5× the size). Now the dough is ...
2
votes
1answer
87 views
Can I mix all-purpose flour with high-gluten flour to make bread flour?
Basically of the opposite of this question.
I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is entertaining themselves at home by making ...
0
votes
1answer
109 views
Would carbonated water be a good substitute for two eggs in this cherry loaf recipe?
I would like to replace the two eggs in this recipe with carbonated water:
Ingredients
1/3 cup shortening, butter, or margarine
¾ cup granulated sugar
¼ cup brown sugar, lightly packed
2 large eggs, ...
1
vote
1answer
69 views
Why is my brioche dry?
Patient: Brioche. Dry like a croissant. Huge air bubbles.
120 g all purpose flour
96 g heavy cream
1 egg
10g yeast
salt
10 g sugar
Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, ...
2
votes
0answers
78 views
Why are my croissants heavy?
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not open with vast pockets of air.
I have ...
1
vote
1answer
95 views
Why is my dough sweaty?
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to ...
1
vote
0answers
21 views
Délices au Beurre (Lye Bread)
When you want to make Brezel or swiss Délices, you usually use lye dough. The technique is to coat the dough just before backing with either:
Sodium hydroxide NaOH (2 %)
Sodium bicarbonate NaHCO3
...
2
votes
3answers
128 views
Baking after the first rise (without punching down) vs the regular two rise approach?
Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again. But what if you shaped the dough ...
2
votes
1answer
58 views
Can you fold dough during autolyse?
Would it be helpful, harmful or neutral to fold dough during the autolyse?
Let's say we're doing a long cold autolyse. At first I assumed it would be helpful to start the dough development early on, ...
10
votes
5answers
3k views
Picking up wet dough
I've been making sourdough recently and trying to get the knack of using a really wet dough. I've watched a number of YouTube videos, and I do all the stretch and folds and periodic reshapings, and ...
8
votes
1answer
144 views
How can I improve my bread-scoring technique?
When I try to score bread with a lame, the blade tends to catch on the dough instead of slicing cleanly through. This means that I have to run over the same cut several times, and also produces ugly ...
2
votes
2answers
119 views
From regular fresh yeast to sourdough
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula.
I have a general idea of the fact that a ...
0
votes
1answer
76 views
Beer in Sourdough Starter
Would there be any benefit to feeding a sourdough starter with beer instead of or in addition to water?
4
votes
4answers
173 views
Do I need a specific pan for baking sourdough bread?
I have been following a recipe to make sourdough bread and a starter. The recipe said to cook the bread in a dutch oven or a cast iron casserole dish. Since I have neither, can I cook the bread in an ...
1
vote
2answers
84 views
Using pastry flour for standard sourdough bread recipe?
I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are: 1) low protein content 2) stone ground 3)...
0
votes
0answers
57 views
White dots on pizza or focaccia after baking
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast, about 70% hydration, olive oil inside.
...
2
votes
1answer
72 views
Are the white dots mould or part of the bread?
The bread is called Malted bread, 9/10 I see this I believe it’s mould but does anyone actually know if it’s actually part of the bread or not? Top right corner.
Thanks.
0
votes
0answers
16 views
Sun Dried Tomatoes Convert wt in oil to dried wt
I have sun dried tomatoes in oil. The recipe asks for dried tomatoes. So 25gms dried tomatoes is equal to how many gms tomatoes in oil (without the oil!!)
0
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0answers
36 views
Bread Didn't Turn Brown
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yellowish. What went wrong, was my ...
2
votes
1answer
77 views
Which sourdough starter should i keep?
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch, while the other has not but otherwise ...
3
votes
3answers
1k views
Very Sticky Dough Before Kneading
It was my first time baking and followed a simple bread recipe. The ingredients are listed below.
My problem was after mixing, before kneading, the dough was still very sticky and stuck onto my hand ...
4
votes
2answers
128 views
Sourdough getting too brown
I am baking loaves of sourdough using this recipe: https://www.theperfectloaf.com/beginners-sourdough-bread/
I cook my loaves in a staub cocette and after the allotted time, they're very, very brown, ...
5
votes
3answers
472 views
Sourdough starters with different smells - is this normal?
I am very new to sourdough baking and gaining an interest in the subject so please forgive what may seem like newbie question.
I have two starters on the go at the moment. The first starter came as ...
0
votes
0answers
41 views
How do I lower the protein level of my flour?
I have a 14.5% wheat flour and 10% all-purpose flour. How do I combine these to make a 12.5 percent flour? I am trying to make tangzhong milk bread if that helps.
0
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0answers
65 views
Making Bread Flour
When you add about 1 teaspoon of gluten per cup of all purpose flour, do you remove the same amount of flour from the cup?
0
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0answers
51 views
Can I make “starter” with active dry yeast? [duplicate]
I'd like to extend my supply of yeast (It's hard to get right now). My wife does not enjoy the taste of sourdough, so I was wondering it it's possible to create a self-replenishing culture, starting ...
1
vote
0answers
37 views
Water on top of biga [duplicate]
I made some biga and used it once. There were some left overs, so I added more flour and a bit of water. There is now a layer of water on top of it, after I left it for a few days.
How do I know if ...
1
vote
2answers
206 views
Baking lots of bread - keeping a yeast starter
Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have ...
0
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0answers
34 views
Lack of structure in a no-knead pizza
I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages
100% flour with 13% protein and W300/320 according to the ...
2
votes
0answers
27 views
Shaping baguettes using three folds vs. rolling it up?
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? ...
0
votes
1answer
41 views
While frying the cheese garlic bread on a frying pan, can a silver foil prevent the base of bread from burning?
Everytime I make cheesy garlic bread at home using a frying pan, the base of the bread turns black within few minutes. Can using a silver foil on the base prevent it from burning.
2
votes
2answers
194 views
Why does bread flour have lower protein content than all-purpose flour?
I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is out of breadflour and yeast, because of ...
1
vote
1answer
111 views
Flour types and their effects in levain
The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active ...
2
votes
2answers
414 views
why does my sourdough bread have lumps of flour
I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf.
Whenever I cut into a baked bread (after rest) - there appears to be hard parts towards the ...
3
votes
0answers
85 views
Replicating the thin, soft crust of Portuguese Sweet Bread
When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, whereas the bakery versions have a thin, soft ...
2
votes
1answer
119 views
Food Scientists: Please Explain the Final Dough Temperature (FDT) Formula
This is undoubtedly a question for a food scientist. I have seen online a formula to calculate the water temperature needed to achieve a final/desired dough temperature:
water temp = (FDT)*(mult. ...
1
vote
2answers
99 views
Why was my bread mix really dry and take ages to knead properly?
I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent). Judging by the instructions on the ...
0
votes
0answers
34 views
Ciabatta with no air bubbles [duplicate]
My first time making Ciabatta...
Any ideas why my ciabatta is lacking air bubbles? It tastes nice and light.
It also didn’t rise as much as I’d expected.
I proofed airtight for 90 minutes then ...
1
vote
2answers
153 views
Help me fix my flatbread
I’m not much of a bread maker
Found a recipe for quick flatbread:
1/2 cup AP flour
1/2 cup plain yogurt
1 tsp baking powder
I did the above but used 1/4 cup whole wheat flour and 1/4 cup AP.
The ...
2
votes
1answer
165 views
Sourdough bread crumb ripped in two [duplicate]
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no idea what might be the cause:
My impression is that ...
