Questions tagged [bread]

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

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8
votes
9answers
28k views

How do I eliminate Corn Meal “grittiness”?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
6
votes
5answers
11k views

Help with rubbery roti/chapatti

I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The problem is NOT the dough. I make the dough ...
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 ...
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 ...
1
vote
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, ...
11
votes
4answers
311k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
11
votes
11answers
55k 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 ...
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?
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 ...
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 ...
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 ...
9
votes
4answers
315 views

What are convenient and reliable ways to make the starter for rye bread?

The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?
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 ...
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 ...
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 ...
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
3k views

Sourdough recipe with vinegar

I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding vinegar to my recipe?
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 ...
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, ...
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 ...
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, ...
4
votes
2answers
1k 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 ...
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 ...
31
votes
6answers
46k views

Why stretch and fold vs traditional kneading of bread dough?

Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here? It sure seems to work, but I'm not ...
11
votes
6answers
84k views

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 ...
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 ...
9
votes
4answers
56k 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 ...
6
votes
4answers
2k views

Powdered Goat Milk in Bread?

A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
1
vote
2answers
34k views
5
votes
2answers
2k views

Will an airtight container negatively affect yeast growth / dough expansion?

I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally cover the mix tightly with plastic wrap, ...
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 ...
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, ...
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 ...
9
votes
2answers
12k views

Bagels - Use of Barley Malt Syrup or Non-Diastatic Malt Powder

When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use either one. What would be the difference ...
4
votes
2answers
5k views

What would cause dough not to rise while making no-knead bread?

I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I use active dry yeast rather than ...
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 ...
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 ...
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?
8
votes
6answers
32k views

How do I deal with a really wet, messy dough?

I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of ...
4
votes
4answers
914 views

How to prepare Spanish Migas?

Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant. How can the bread be cut with the least ...
5
votes
4answers
9k views

Why flour on bread?

My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the baking process). It looks something like ...
6
votes
4answers
17k views

Can you make bread with the yeast in beer?

I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ...
5
votes
7answers
21k views

Sourdough starter developing alcohol

I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments I have added some honey, just 1 ...
27
votes
11answers
13k views

How do I make soft chapattis?

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
8
votes
7answers
33k views

Techniques for making sourdough starter in cold/altitude

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
15
votes
7answers
213k views

My sourdough starter is bubbling but not rising, suggestions?

I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once and it seems to be bubbling nicely ...
11
votes
3answers
16k views

How does hydration of a sourdough affect baking features?

Looking at different recipes for sourdough starters, there's everything from a mix as dry as cookie dough to as wet as gruel. In this (danish) recipe from the acclaimed chef Claus Meyer of a pretty ...
2
votes
3answers
36k views

Adding sugar and honey to sourdough culture

I am interested in this site's members' opinions on how adding two spoons of sugar and two spoons of honey would affect a sourdough culture. I am wondering if adding sugar and honey to the starter ...
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)...

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