Questions tagged [bread]

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

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12
votes
1answer
12k views

When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?

I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, ...
2
votes
4answers
9k views

How to prevent bread sticking to cast iron pan?

I have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put it straight into oven). The bread itself ...
-1
votes
0answers
116 views

Did they ever actually use sawdust in bread for human eating? [closed]

According to the ever-unreliable Wikipedia, Germany in WWII had sawdust mixed into their bread, supposedly due to shortage of the normal ingredients. But, even if we assume that it's been ground very ...
0
votes
0answers
252 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 ...
0
votes
0answers
22 views

Bob's Red Mill Egg replacer in bread?

Has anyone succeeded in using Bob's Red Mill in brioche? I am looking to make babka with it. Additionally, how much of it do you use when it calls for large eggs?
2
votes
1answer
3k views

When and how much flour do I add when mixing dough?

I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
4
votes
2answers
158 views

Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time?

I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wondering if you can achieve the same results ...
3
votes
3answers
12k views

Bread Dough Dried out in Fridge

Last night, I mixed and worked some dough and put it in the fridge overnight. I didn't account for enough rise, and it rose out of the bowl and out from under the plastic wrap covering it. The edges ...
1
vote
2answers
145 views

Bread and butter pudding - but with juice?

Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked. In fact, could you make bread and butter pudding with juice rather than milk-eggs? So, essentially, imagine a baking tray, ...
6
votes
4answers
3k views

How to slice bread thinly so it won't crumble?

I make sandwich bread to replace store-bought. However, I need relatively thin slices for peanut butter and jelly and other kid-friendly sandwiches. Any tips for slicing bread?
1
vote
1answer
115 views

Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?

I've heard this more than once in my life: This hot weather really is suited for white bread. In the winter, we can eat the dark bread again. And variations of that. Is that based on any kind of ...
29
votes
9answers
293k views

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
0
votes
2answers
53 views

container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many ...
0
votes
1answer
75 views

Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
2
votes
1answer
66 views

Keto King Bread Rise Problem

I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t rise much. It ALWAYS tastes great but doesn’t rise much. ...
30
votes
16answers
59k views

Is there anything I can add to homemade bread to preserve it?

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
1
vote
2answers
696 views

What's the function of acerola powder in bread?

While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know acerola is a fruit with a high vitamin C ...
2
votes
0answers
47 views

How is mixing time influenced when using a sourdough starter?

I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
2
votes
3answers
1k views

Adding Instant Yeast to dry bread mix for later use

I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via post but to remove an extra step for our ...
15
votes
6answers
36k views

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it there?...
2
votes
2answers
2k views

My ciabatta dough hasn't risen after 2 hours!

I mixed my ciabatta dough 2 hours ago, and it's barely risen at all. I put it in a greased plastic container in the hot water cupboard, and marked the level to know when it "tripled in volume". The ...
3
votes
1answer
203 views

How does water behave in Dutch oven baking?

Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust to form too soon, what could hinder the ...
12
votes
11answers
62k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
6
votes
4answers
45k views

What causes the crown of the bread to crack during baking?

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
5
votes
2answers
173 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
122 views

Should calcium propionate be disolved in a liquid when making yeast bread?

There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to start testing to ...
1
vote
1answer
127 views

Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?

After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It ...
0
votes
1answer
136 views

Why are my tangzhong bread doughs so wet?

I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe I'm doing it correctly, but I find that ...
6
votes
5answers
26k views

Cause for Popovers not Rising in Oven?

Today, I was inspired to make popovers. I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour. As for the rest of the directions, I carefully ...
5
votes
1answer
2k views

Why is my gluten so weak?

I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gluten doesn’t seem to develop properly: the ...
10
votes
5answers
63k views

My hand mixer came with dough hooks, can I knead dough with it?

I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I thought dough was too heavy for a hand ...
1
vote
1answer
92 views

How can my breadmaker made wholemeal bread taste less salty? [duplicate]

My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing patches in baked form- it has happened with early loaves. We ...
50
votes
11answers
254k views

Why let dough rise twice?

I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do this?...
2
votes
1answer
77 views

Keep dinner rolls brushed with olive oil overnight

I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
1
vote
1answer
59 views

Modifications to a sourdough recipe

I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams Sea Salt *This amount is can be adjusted ...
0
votes
1answer
55 views

How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?

I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the ...
0
votes
1answer
102 views

Does bread flour (vs AP flour) make a big difference in the density of the dough?

I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise overnight (or so), and then working it a ...
9
votes
3answers
2k views

Why is my baguette type bread coming out almost flat?

I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. But my bread loaves, which were coming ...
4
votes
2answers
105 views

Converting kneading recipe to no knead recipe

I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to the recipe, or can I just make the dough, ...
21
votes
2answers
3k views

Why not make sourdough bread from young starter?

I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make ...
2
votes
2answers
2k views

Challah bread — too crusty?

Just made my first loaf of Challah (traditional Jewish braided bread). Bread came out great but the outside was a little crustier than I was expecting. The recipe called for an egg wash (also a first ...
0
votes
1answer
162 views

What makes breads different from one another?

I have two bread recipes I use frequently. recipe one is a type of flat bread called taftan, and the second recipe is called barbari. Taftan is griddled while barbari is baked in the oven. As for the ...
1
vote
1answer
57 views

Why did this bread not expand properly? [duplicate]

I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below: Why? And how can I produce a more ...
0
votes
0answers
40 views

My Carrot Apple Zucchini Bread is moist but it crumble when you cut it. How can I fix it?

I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. The problem is when I cut a piece it ...
2
votes
1answer
330 views

How to make bread improver? [closed]

For unknown reasons, but probably related to the covid pandemic, we are unable to buy bread improver. Related question - What is 'Bread Improver'? Our daily bread is made in a bread machine, ...
2
votes
1answer
52 views

What are the different flavors of sources for homemade baker’s yeast?

I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an interest in not paying for things and ...
-2
votes
4answers
9k views

Problem with bread taste and smell

Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased, including hot dog and hamburger buns, have all not just had a moldy, wet, rotten smell, but also tasted ...
2
votes
2answers
9k views

Leaving buttermilk out overnight, recipe for food poisoning?

In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup) in the buttermilk (2 cups). Cover and ...
5
votes
1answer
93 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 ...
1
vote
1answer
8k views

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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