Questions tagged [bread]

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

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Dough loses flexibility and strength once mixed with starter and starts raising

I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter. In my case, it doesn't work like that....
Chris's user avatar
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Gluten free bread initially rises but collapses into itself later

I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later. I've tried to make this recording of the process ...
TheMeaningfulEngineer's user avatar
2 votes
0 answers
151 views

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 ...
Omortis's user avatar
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2 votes
1 answer
523 views

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 ...
Mallek Adalov's user avatar
2 votes
0 answers
174 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
Greybeard's user avatar
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2 votes
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305 views

Effect of ethanol concentration on bread flavor

What is the effect of ethanol concentration on bread flavor? According to this stackexchange post the majority of the ethanol produced by yeast evaporates during baking, so in theory the ethanol ...
lerner's user avatar
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92 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 ...
Adam Mazzarella's user avatar
2 votes
0 answers
1k 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 ...
Greg's user avatar
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What holds low temperature the best for bread baking?

I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temperature. Does anyone have any suggestions?
Qiangong2's user avatar
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2 votes
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119 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 ...
trejder's user avatar
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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 ...
user81993's user avatar
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My homemade sourdough bread tastes bitter after letting it stay for one day

I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite good. Now, I'm in the stage where I can ...
Our's user avatar
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65 views

How does the viscosity of honey affect bread machine results?

The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to ...
Ellen Spertus's user avatar
2 votes
0 answers
599 views

Can chicken stock be used as the basis of a savoury loaf?

I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
K. Joyce's user avatar
1 vote
0 answers
255 views

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/...
Mr. Proper's user avatar
1 vote
0 answers
108 views

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 ...
Ben 's user avatar
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515 views

High Altitude Rye Bread

New bread maker here. I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
Gary H's user avatar
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Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation....
Eddie Kal's user avatar
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1 vote
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27 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 ...
nowox's user avatar
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1k views

What type of Bread Improver should one use for non-yeast bread?

From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough. What would you recommend for such types of ...
pumpum_bread's user avatar
1 vote
0 answers
54 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 ...
iAbdullla's user avatar
1 vote
0 answers
46 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 ...
Tarus Baldeschi's user avatar
1 vote
0 answers
130 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 ...
NoahM's user avatar
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1 vote
0 answers
243 views

How to make rolls airier and crustier?

I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, and 8% shortening. I divide the rolls ...
CookingNewbie's user avatar
1 vote
0 answers
51 views

What to look for in a thermometer for bread making?

I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Winter here and the kitchen might be at 10C....
user2617804's user avatar
1 vote
0 answers
90 views

In bakeries, what are the factors that make breads become hard?

If breads are reheated in a bakery, will this cause the bread to become hard?
jayekurrun's user avatar
1 vote
0 answers
600 views

What causes a bread dough to become dense?

I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bread machine to mix and knead the dough. The mix cycle runs 15 ...
Just Joel's user avatar
  • 650
1 vote
0 answers
47 views

Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
StevenXavier's user avatar
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1 vote
0 answers
1k views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
Thyme's user avatar
  • 11
1 vote
0 answers
968 views

Why is my bread not mixing and cooking properly

When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doesn't join together again like my ...
Zach Lozuk's user avatar
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0 answers
114 views

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 ...
Will Vousden's user avatar
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0 answers
66 views

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?
Andie Manwill's user avatar
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0 answers
55 views

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. ...
Fausto Branco's user avatar
0 votes
0 answers
247 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 ...
GJ.Baker's user avatar
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0 votes
0 answers
925 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 ...
David P's user avatar
  • 794
0 votes
0 answers
223 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 ...
Noiz's user avatar
  • 33
0 votes
0 answers
54 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 ...
Backyard Chef's user avatar
0 votes
0 answers
317 views

Baker’s ratio for crackers

Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my ...
Just Joel's user avatar
  • 650
-1 votes
1 answer
113 views

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?
Angie's user avatar
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