Questions tagged [bread]

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

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27
votes
11answers
14k 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 ...
16
votes
4answers
42k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard and,...
14
votes
5answers
12k views

How does commercial whole grain bread stay fresh for so long?

Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over the course of a couple days (breakfast ...
24
votes
15answers
327k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
11
votes
3answers
5k views

What are good techniques for getting gluten free bread to rise?

I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
4
votes
4answers
585 views

Adding fresh herbs in no-knead Bread [closed]

I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you suggest?...
21
votes
9answers
99k views

Techniques to get a nice golden-brown crust on bread

How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
11
votes
6answers
89k 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 ...
6
votes
5answers
3k views

How do I feed a sourdough starter?

The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think I'...
12
votes
2answers
7k views

What kind of beer for beer bread?

Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little ...
10
votes
2answers
3k views

In reference to baking bread, what is a “mother culture”?

I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "mother culture" means?
5
votes
2answers
3k views

How can I bake bread using a mother culture?

If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how do I use the mother in my bread? What ...
14
votes
2answers
3k views

Storing bread dough before baking

I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked ...
9
votes
4answers
316 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?
28
votes
11answers
31k views

What are the pros and cons of storing bread in various locations?

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
26
votes
4answers
11k views

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...

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