Questions tagged [bread]

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

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2
votes
2answers
6k views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
6
votes
1answer
219 views

Why do tomatoes react with sourdough starter?

I sometimes make sourdough and have found by accident that by adding fresh tomatoes to the dough, it seems to swell substantially more during proving, or more quickly. There must be some chemical ...
1
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4answers
1k views

How to get a open crumb bread without a starter

Is it possible to get an open crumb bread without an starter, and by just using active dry yeast? According to my research, to get an open crumb bread one needs a good gluten development, high ...
2
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3answers
254 views

How to make croutons crunchier throughout without burning?

I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting, however they were a little chewy inside,...
1
vote
1answer
213 views

Collapsing bread

The last two attempts at my sourdough have resulted in flat bread...I mixed the dough, let it proof for the 12-18 hours. Then when I went to shape it for the final proof, it became much more moist and ...
5
votes
2answers
3k 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, ...
5
votes
1answer
91 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 ...
2
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0answers
78 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 ...
3
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1answer
95 views

Storing cooked food in ziploc [duplicate]

I am planning to go on an outdoors day trip with no way to heat up food. Is it safe to heat up a packaged, fully cooked sausage in the early morning (4:00 AM) and wrap it with bread and store it in a ...
4
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1answer
583 views

Did I underbake my bread?

I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section of the bread, there's a line of dense ...
0
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0answers
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 ...
3
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0answers
39 views

How to keep the bottom of my bread from getting burned? [duplicate]

I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
3
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2answers
1k views

Can't seem to get my rye sourdough starter really going

I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter and rye at 50g (the first two days I ...
2
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3answers
600 views

Dry milk powder subsitute

I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near me. In other posts, I saw that you ...
0
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4answers
174 views

What kind of dough staple is easiest to make, for soaking in mussel juices? No oven, eggs, milk

With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of "bread, cake, pancake". My mom ...
-1
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1answer
985 views

I bought multigrain bread from the store last week (panera brand) and it has white smelly patch

I bought multigrain bread from the store last week (panera brand) and it has white smelly patch.And saw some really big white patches. It smells bad as well. Manufacturing company said its white mold. ...
5
votes
1answer
74 views

When to add the rye flour if it really makes a difference?

I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes a difference if I introduce this rye ...
3
votes
2answers
433 views

Why should i add the butter after i knead the main ingredients when making a bread? [duplicate]

Why should i add the butter after i knead the main ingredients when making a bread? i saying this because from this recipe https://www.youtube.com/watch?v=KDAznRsfPjo and many others that i have seen, ...
3
votes
1answer
169 views

Turning focaccia upside down before topping

In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were ...
3
votes
1answer
123 views

How to make homemade bread machine mixes for long-term store?

I bought a bread machine that makes delicious bread, but in the weekday, I rarely have time to put all of the ingredients together. I would like to prepare many batches for a whole month, all at once. ...
3
votes
1answer
132 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 ...
0
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2answers
128 views

Kneading bread dough

If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
3
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1answer
119 views

Unscored loaf is sealing up

I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
2
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0answers
65 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 ...
2
votes
3answers
2k views

Fully submerged water bath for stove top baking?

So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
1
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0answers
69 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 ...
1
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1answer
842 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
2
votes
1answer
609 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
5
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1answer
225 views

Very very soft bread

I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
0
votes
1answer
90 views

Bread machine bread dough

I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over night it rise for a third time. I took it ...
14
votes
2answers
12k views

Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?

Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your ...
3
votes
3answers
344 views

Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?

This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking in the context of using bread to get the ...
5
votes
1answer
352 views

How can I make a soft Turkish bread?

I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
0
votes
1answer
55 views

Can you mix white and multigrain flours?

I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio matter or is it just up to how I want it ...
2
votes
1answer
76 views

Why did my bread bake on the top like spongs and higher than the bucket in the bread maker?

I live at 4160 elevation, so I decreased the yeast by 1/4 tsp in the Mary Lunn bread recipe. The dough rose up to the window of the bread machine 2" from the top of the bread pan. The top looked like ...
1
vote
1answer
556 views

Poolish deflated after refrigeration

After I allowed the polish to rise for approx. 10 hours ( it had risen quite a bit) and I placed in the fridge overnight - I find that the level has dropped from the high it had prior to refrigerating ...
6
votes
1answer
317 views

Is core temperature a good indicator of bread doneness

I've read so many recipes stating core temps as a way to tell when your loaf is ready. Me being a fan of measuring have bought a plethora of devices for measuring the core temperature of my loaves. ...
2
votes
2answers
4k views

Getting sourdough to rise not spread [duplicate]

Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 100% wheatflour levain with a 75% hydration. It is stiffer ...
2
votes
1answer
141 views

no-knead pizza. When is it supposed to raise? which flour is the best?

I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick oven but in a home oven. The directions ...
4
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2answers
2k views

How bakeries do a soft crust breads and making the same at home will result in a crisp crust?

A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe and resting time, the result was ...
2
votes
1answer
97 views

What the gluten look like when kneading for long time on a texture basis

If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long ...
11
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7answers
7k views

The dough in my bread maker collapses just after cooking starts

Every time I try to bake some bread in my bread maker, it rises at first but just when cooking process starts and the device increases the heat, the dough collapses! I tried several recipes with ...
4
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1answer
1k views

My sourdough splits at final proofing (pic included), advice?

The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it doesn't get as much oven spring as I'd ...
2
votes
0answers
249 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 ...
1
vote
1answer
99 views

Gluten-free and egg-free yeast bread

I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. Any suggestions on proofing and baking ...
3
votes
1answer
144 views

Can I substitute bread flour for bread machine flour?

Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread machine flour.
3
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1answer
2k views

Egg YOLK replacement?

I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe calls for are: milk (substituting with ...
4
votes
1answer
2k views

What to do if bread dough became hard in the refrigerator

I kept bread dough in the refrigerator overnight covered with wet cloth. The next morning I noticed that my bread dough had become hard and caked up. Please help, what shall I do to soften it. What ...
3
votes
2answers
265 views

Why does my bread ferment in the middle?

I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the bread bin. Specifically, it goes soft ...
3
votes
4answers
2k views

Can I find out the caloric content of bread by dehydrating it?

If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the same weight of flour?

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