Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,309
questions
0
votes
1
answer
114
views
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.
- 12.5k
6
votes
4
answers
19k
views
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 ...
- 29
2
votes
1
answer
212
views
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.
CommunityBot
- 1
18
votes
2
answers
2k
views
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. ...
- 131
0
votes
2
answers
86
views
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 ...
- 133k
1
vote
2
answers
147
views
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 ...
- 133k
4
votes
1
answer
156
views
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 ...
- 2,188
0
votes
1
answer
177
views
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 ...
CommunityBot
- 1
0
votes
0
answers
84
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 ...
- 183
2
votes
2
answers
158
views
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 ...
- 121
2
votes
1
answer
313
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 ...
CommunityBot
- 1
2
votes
4
answers
235
views
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 ...
- 111
6
votes
3
answers
27k
views
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 ...
- 39
13
votes
13
answers
75k
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 ...
- 113
5
votes
3
answers
6k
views
How can low-carb bread rise?
As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
1
vote
2
answers
216
views
Help Trying to Achieve a Specific Baguette Scoring Pattern
I freely admit this belongs in the category of obsession, but there is a specific look I always want to achieve for my baguettes and sometimes I get it, but I have a hard time reproducing it.
Here is ...
- 318
3
votes
1
answer
1k
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 ...
- 133k
3
votes
2
answers
198
views
Is toasted flour a good idea for bread?
Some time ago, I had the ridiculous idea of baking flour on it's own. I then found out that it turns yellowish and that the proteins inside might get destroyed. Can baked flour be used to make bread, ...
- 147
5
votes
2
answers
152
views
Using Butter in Enriched Bread Dough - any differences between soft vs melted?
I live in northern NY and my kitchen is cold a great deal of the year - so mixing butter into bread dough takes much longer and typically leaves large chunks of butter in the dough. I often have to ...
- 2,376
3
votes
1
answer
277
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 ...
- 1
0
votes
2
answers
601
views
Freezing bread baked from frozen yeast bread dough
If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread for later use? Or will it have less ...
2
votes
1
answer
3k
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.
...
3
votes
2
answers
8k
views
Xanthan gum in bread baking
I was under the impression that Xanthan Gum could be used in bread in order to increase the hydration and make it fluffier. I have tried it three times (0.5% - 1% of flour weight) in two different ...
- 253
5
votes
9
answers
12k
views
Hard dry crusts on frozen bread
I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never had that issue. I'm guessing it has to do ...
4
votes
3
answers
2k
views
How to bake bread and desserts without an oven?
Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven.
The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
- 1
3
votes
1
answer
440
views
Is my sourdough starter ready
I’ve been attempting to make sourdough starter for the first time over the last week. I’ve followed the recipe from this website:
https://www.coles.com.au/recipes-inspiration/recipes/sourdough-starter
...
- 70.4k
2
votes
1
answer
98
views
How much dough (by weight) to make to fit my bread tin
My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear.
Instead, I ...
- 73.1k
-1
votes
1
answer
90
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?
- 1
2
votes
2
answers
489
views
Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
- 101
0
votes
2
answers
289
views
Is there a way to proof a wet dough in the same container?
I'm here not questioning that a second rising (a.k.a. proofing)
of a
wet
dough
is necessary. It is, or else you'll get what someone termed "elephant skin".
But I am baking a wet dough too ...
- 623
6
votes
2
answers
1k
views
How do you significantly reduce the calories in bread like Franz Keto bread?
Franz Bakery makes a bread that contains 35 calories a slice (the fact that it is keto is irrelevant to me, but may still be a part of the answer):
https://franzbakery.com/HTML/productView#category=...
4
votes
2
answers
20k
views
Why won't my bread rise much during baking?
I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-...
2
votes
1
answer
155
views
Why use a poolish and dry yeast?
I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry ...
- 12.5k
5
votes
1
answer
432
views
Naan not sticking to tandoor walls
I am having trouble getting my naan bread to stick to the tandoor walls. (Yes, I've tried adding water) I have made the same recipe twice with no issues and now the third time around it doesn't want ...
- 73.1k
3
votes
1
answer
130
views
Does simply grinding malt make diastatic malt powder?
I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding.
I have ...
- 27.6k
12
votes
1
answer
2k
views
What does salt do in bread dough?
I'm making a bare-bones bread recipe, but I was wondering what the salt does. It looks like it helps it rise, but how does it compare to sugar? How do they interact with each other?
- 133k
4
votes
4
answers
210k
views
How to heat up already baked french bread in oven to get a crispy crust
Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
0
votes
0
answers
53
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?
- 57.5k
0
votes
4
answers
172
views
How do I achieve an even color on my pastry – without fats?
How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki.
I baked them in a convection ...
- 5,362
0
votes
2
answers
132
views
Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
- 5,362
3
votes
2
answers
4k
views
What difference does it make if I substitute low-fat milk for water in bread recipes?
I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I ...
- 133k
3
votes
1
answer
202
views
How to avoid black spots on bread baked in iron tin with baking paper inlay
I am trying to make a sourdough bread with least effort. My receipe is as follows: Add sourdough starter, rye flour, salt and water, mix. Put in a iron tin and wait for 24 Hours for the sourdough to ...
- 133
1
vote
1
answer
95
views
Using leftover Cuban bread [closed]
At the holidays, my office does a holiday party. Last year we had Cuban food catered. We are doing the same this year too. Last year we had A LOT of Cuban bread left over. I expect the same this ...
- 55.8k
4
votes
2
answers
2k
views
What causes gaps/holes in homemade bread?
And how can I avoid them? This happens a lot when I make just regular white bread and almost every time I make cinnamon swirl bread. The top swirl creates a really big gap no matter how tight I roll ...
CommunityBot
- 1
1
vote
0
answers
1k
views
Bread Machine Loaf does not Dome [duplicate]
When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top, it looks like this:
I've tried:
More ...
- 141
12
votes
2
answers
946
views
How to store bagels?
I've seen conflicting advice on how to store bagels.
I make 6 at a time, for use over the course of a week (or less).
Should I store the ones I'm planning on eating tomorrow and the day after ...
- 55.8k
9
votes
5
answers
5k
views
I need to judge whether my bread flour is ok or not. 50LB bag 11 months old
The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the ...
- 101
1
vote
3
answers
57k
views
Can you use yeast that is 2 years old if it has never been opened and has been in the freezer
Is yeast that is two years old and has never been opened be used
- 1
0
votes
1
answer
75
views
Sifted rye flour bread why is syrup needed
There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices.
I am wondering why syrup is needed, is the sugar in the milk not enough for ...
- 205
0
votes
0
answers
47
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.
...
- 101