Questions tagged [bread]

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

40 questions with no upvoted or accepted answers
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81 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 ...
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52 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 ...
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414 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
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28 views

Bread is not rising

a new problem with my bread rising -- it seems to fall when baking in the oven -- After nearly ten years of baking bread I ran into a problem with rising. My method has not changed but my brand of ...
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67 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 ...
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26 views

Shaping baguettes using three folds vs. rolling it up?

What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over, sealing it with the heel of the hand? ...
2
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75 views

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?
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77 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 ...
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0answers
60 views

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 ...
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192 views

What to do with wet sourdough mix which was left to proof 10h?

I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature ...
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361 views

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 ...
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39 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 ...
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174 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.
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20 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 ...
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1answer
59 views

Should calcium propionate be disolved in a liquid, or can it just be mixed dry into flour, 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 ...
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653 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 ...
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42 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 ...
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30 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 ...
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68 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 ...
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1answer
279 views

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until well incorporated. Leave for 30 minutes. ...
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137 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 ...
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48 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....
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85 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?
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569 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 ...
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41 views

Converting sugars with yeast

What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
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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 ...
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801 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 ...
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48 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 inside. ...
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16 views

Sun Dried Tomatoes Convert wt in oil to dried wt

I have sun dried tomatoes in oil. The recipe asks for dried tomatoes. So 25gms dried tomatoes is equal to how many gms tomatoes in oil (without the oil!!)
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35 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 ...
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41 views

How do I lower the protein level of my flour?

I have a 14.5% wheat flour and 10% all-purpose flour. How do I combine these to make a 12.5 percent flour? I am trying to make tangzhong milk bread if that helps.
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65 views

Making Bread Flour

When you add about 1 teaspoon of gluten per cup of all purpose flour, do you remove the same amount of flour from the cup?
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31 views

Lack of structure in a no-knead pizza

I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% protein and W300/320 according to the ...
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94 views

Bread dough (sourdough) got sticky after resting

So after i first kneaded everything togheter (sourdough yeast, flour, salt, water) it wasnt very sticky, i could shape it just fine, so made a ball and covered the recipient with a cloth, after ...
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1answer
109 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 ...
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211 views

Substituting regular milk for powdered in bread machine recipes

I'm new to making bread machine bread. I'd like to use regular milk, not a powdered milk, when recipes call for this. It seems silly to buy when I only need 2T at a time, when other recipes call for ...
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36 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 ...
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196 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 ...
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32 views

How can I provide a sweet and mouthfeel texture in Bread?

What are some, natural, non-GMO, lactose free ingredients that can result in a creamy-chewy mouthfeel and provide texture and sweetness in bread? I’m trying to make tourist pita bread, which has milk ...
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31 views

Understand the technical function of recovering dough

As part of my course I have an assignment on retarding and proving dough. Due to the coronavirus we can't study at college but we still have to do the work and I am unclear on what 'recovery' of dough ...