Questions tagged [bread]

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

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1answer
34 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 ...
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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 ...
4
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2answers
72 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, ...
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1answer
42 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
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0answers
32 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
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1answer
68 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, ...
1
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1answer
87 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 ...
2
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1answer
49 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
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7answers
1k views

Baking bread without yeast

Can I make bread without yeast? Thanks!
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1answer
81 views

What are Hull Hotcakes? [closed]

I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought, or made myself. Original As a six-year-old boy In the ...
7
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1answer
2k views

Old bread-slicing tool

Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105): What is this particular tool referred to as?
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1answer
60 views

Strong Yeast Taste on Japanese Milk Bread

I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier ...
2
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1answer
90 views

Brand new KitchenAid Professional 6500 makes clicking/ticking noise when under load

I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie dough. When mixing butter with ...
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0answers
62 views

Why my dinner rolls get dry after two days? [duplicate]

I bake eggless dinner rolls at home, also known as “Paav”in many countries. I use dry yeast to make dough. Also, use sugar for yeast fermentation, and butter and salt as per the requirements. I bake ...
9
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2answers
1k 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 ...
2
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1answer
140 views

Capturing wild yeast for sourdough: Is this healthy yeast or contamination?

I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few days I get a white, fuzzy layer. The smell ...
3
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1answer
106 views

Bread has acidic smell and taste

I made a sort of "starter" to use instead of dried yeast for making bread. It was basically a loose dough with a tiny amount of dried yeast. When I bake I take some from the box and refresh ...
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2answers
87 views

How salty is olive brine?

I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
2
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1answer
134 views

How to avoid collapsing bread?

I know there are already similar questions but I thought I would share my baking process to get more specific advice. I'm currently using a variation of the French dough recipe that came with the ...
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3answers
343 views

What are these white spots in my bread dough?

I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing these alarmingly mold-like dots in the ...
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0answers
89 views

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....
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4answers
238 views

Sticky, messy sourdough: overfermented, or ambient factors?

I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% dough with 60% white and 40% whole wheat ...
2
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0answers
69 views

how to make crumpets with bigger and more holes [duplicate]

I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of proving, but it doesn't do anything. I've also tried ...
2
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2answers
161 views

Why do baking recipes often tell you to “make a well” in flour before adding wet ingredients?

Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What's the reasoning behind this? I'...
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2answers
86 views

Tortilla or flat bread breaks and ruins inflation

If you cook flatbreads/tortillas they should ideally inflate on the griddle. What might cause tortilla or flat breads to break or crack in places some time during the inflation process, letting out ...
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2answers
111 views

Substitute spelt for white flour

I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe? What kind ...
4
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1answer
99 views

For what culinary reason would a bread recipe choose skim milk?

Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not skim milk/whole milk? The other ...
0
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1answer
82 views

Dry crispy skin on sourdough starter: is it mold?

My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a ...
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1answer
66 views

How to avoid soft bottom of home-made bread?

The bottom of my bread is not hard. When I knock the top of the loaf, it gives a beautiful hollow knock sound but when knocking the bottom part -- it's not. I wonder what is the reason? How could I ...
18
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5answers
3k views

How to clean up after kneading dough?

I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use ...
1
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1answer
122 views

Brioche bread texture

I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overnight-proof bread is not very atractive ...
2
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1answer
104 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, ...
3
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1answer
70 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?
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2answers
143 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 ...
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2answers
69 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 ...
2
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1answer
69 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 ...
0
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1answer
61 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
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2answers
128 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 ...
8
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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 ...
2
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2answers
485 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 ...
4
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1answer
159 views

Bread is not rising

The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe below with good results, yielding nice 1–1/2 lb ...
3
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1answer
60 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
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1answer
148 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 ...
0
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1answer
130 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, ...
1
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1answer
125 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, ...
2
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0answers
86 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 ...
1
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1answer
128 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 ...
1
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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 ...
3
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3answers
145 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 ...
2
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1answer
74 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, ...

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