Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
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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 ...
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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 ...
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Dutch oven bread - bottom always burns
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different ovens with the same problem outcome. The ...
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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 ...
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Why is supermarket bread soft?
Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
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In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do?
I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl.
Until now, I'd been making bread by hand and kneading it on the countertop.
So the first thing I tried was using the mixer ...
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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 ...
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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?
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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 ?
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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/...
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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 ...
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What can I do to keep high hydration dough from sticking to my hands?
Whenever I try to knead (by hand) or move after kneading, a high hydration dough like ciabatta, it sticks to my hands terribly and often seems ruin any shaping I try. I've tried flour on my hands, ...
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What to do about yeast that doesn't work?
I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated.
I make sure to use warm water in bread recipes - I check the temperature using a ...
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Can you make french toast without eggs and gluten?
I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy milk but it's not the same and doesn't ...
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Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?
My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
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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 ...
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Bread doesn't split at the score
I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Sourdough in Bread Maker?
Are there any bread machines that would allow making a sourdough rye bread?
If not, could a bread maker simplify the process of making a sourdough loaf?
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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 ...
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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 ...
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How do I fix my flat sourdough loaf?
I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them.
I have found that when the dough ...
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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 ...
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Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to vary the hydration ratio a bit, but it ...
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Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in her sleep, when she wrote down ...
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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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Additional Cooking Time When baking more than one loaf of quick bread
How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
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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. ...
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Flies in my bag of bread - bad bread?
I just bought a loaf of sliced bread from the corner store (couldn't make a trip to the grocery store today) and when I opened the bag, there were two tiny flies in it, still alive.
The flies have ...
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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 ...
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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 ...
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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 ...
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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?
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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!
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Using osmotolerant yeast in regular bread
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
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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.
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Could I use beer instead of/as well as water in my sourdough?
The sourdough recipe I use calls for 300ml of water to 500g of bread flour (along with the starter). Instead of this water, could I use beer - or a combination of beer and water? The reason I thought ...
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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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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 ...
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Gluten free bread dough is not rising during the proof stage
I have tried numerous attempts at baking a gluten free 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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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What happens if bread is made with sparkling water?
I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic.
Now I was wondering, what ...
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