Questions tagged [bread]

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

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5
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1answer
13k views

Are bread improvers really needed?

I am new to baking and I am in the process of creating and starting my bakery in my country. I got a few questions, my bakery is planning on making pita bread. I have a fully automatic machine that ...
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0answers
997 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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1answer
1k views

What forms the pocket in Arabic/Pita bread?

I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread with yeast, it doesn't split and form a ...
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1answer
188 views

How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
2
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1answer
452 views

Does leavened bread made with yeast require gluten to rise?

I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces carbon dioxide, which gets trapped inside ...
5
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2answers
337 views

How do I use beer barm to make sourdough?

I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this all off. While on the course, I ...
4
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1answer
7k views

How to tell apart mold and flour on sourdough bread?

I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, but the bottom looks slightly different ...
6
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5answers
414 views

How to make a more apple-y apple cider yeast bread

I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
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3answers
249 views

When is the best time to freeze bread?

We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Before first proof? After proof? After ...
2
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1answer
77 views

How can I have a dough attachment when I have a Dretec Handmixer?

I have a Dretec Hand Mixer and as far as I can see it doesn't have additional attachments for sale online. Can I attach some other mixer's dough attachment onto it?
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1answer
1k views

Freeze or refrigerate bread?

What is the better way to store lots of preservative-less bread approaching the expiration date: freezer or refrigerator? Does one method dry out the bread more than another?
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0answers
284 views

Substitute wet milk for dry milk [duplicate]

I am needing to know how much normal milk do I use in place of 1/2 cup powdered milk in bread.
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2answers
4k views

Why doesn't milk create gluten when combined with flour?

I wanted to make a simple pizza, but as I read the recipe, I began to wonder about the chemistry behind it. When flour and water come together, gluten starts to form. We know that. But why doesn't ...
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2answers
98 views

Help making multigrain bread for first time

Just bought a home bread-maker and I would like to try baking a multigrain bread which recipe is included in the machine booklet. The ingredients of the recipe, which include 3 kinds of flour, are ...
3
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1answer
687 views

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant ...
13
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1answer
13k views

Can I use baking powder in place of baking soda for dipping pretzels?

I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something else I can use for the dipping step? What ...
3
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1answer
426 views

What is the trick to kneading silk smooth bread?

I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe like this one https://www.youtube.com/...
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1answer
634 views

Why is my white bread with poolish dough very loose?

I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% protein resulted in dough that hold its ...
2
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2answers
7k views

Why does my bread taste like flour?

TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why? My first attempt I tried this recipe by Tasty. I ...
0
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1answer
3k views

How much should a poolish increase in size?

I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it ...
2
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2answers
299 views

Why are bread pans rectangular?

I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the top of the loaf. Is that the case, or ...
-1
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1answer
205 views

White corner in freshly baked whole wheat bread

I baked a whole wheat bread last night and while cutting into slices I noticed that there are white colour powdery line on few of the slices. This is the second time this is happening. Attached is a ...
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1answer
2k views

Can I substitute yeast with baking soda/powder for my bread dough? [duplicate]

I have all the ingredients to make a dough except for the yeast, can I use baking soda or powder instead of using a yeast for making a bread dough (high gluten)?
4
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2answers
192 views

What ingredients can I add to no-knead bread to extend its life?

Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday. I ...
5
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1answer
493 views

What is an optimal way to make tandoori roti and naan in big green egg?

Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg( large size)? Traditionally clay ovens ...
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1answer
3k views

Should I add baking soda if the yeast in bread dough is not working?

So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad idea to add baking soda?
2
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1answer
882 views

Making pita more chewy/ rubbery

I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more chewy and rubbery. I know those are not ...
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0answers
40 views

How to have a yeast bread dough rise in a cool space [duplicate]

I saw an answer to a similar question and a gentleman named Joe said to use a radiator. I would relly appreciate more information about this. Thank you
6
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4answers
759 views

Does shaping dough require punching/folding it?

Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly floured surface and divide into four ...
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0answers
49 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 ...
2
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1answer
261 views

Salt in dry ingredients versus salt in water?

Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Yesterday I put the salt with the wet ...
8
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3answers
3k views

Making bread fast and with few ingredients

so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck with my normal means of researching so I ...
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2answers
2k views

18 hours fermentation of Biga

I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once the mixture is ready, he asks to let it ...
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1answer
266 views

Sourdough calculator

I've been making bread with commercial yeast but now I would like to try sourdough. I read about sourdough making and I was wondering if there is a calculator that can tell me feeding times based on ...
25
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1answer
35k views

Milk instead of water in bread

I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead of water. If I were to make regular bread ...
2
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1answer
761 views

Bread question regarding malt

I'm looking at a bread recipe that doesn't have any diastatic malt powder in it, but does have a small amount of regular malt syrup. I'm going to add some diastatic malt powder to the recipe, so I was ...
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0answers
39 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 ...
0
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1answer
163 views

What is the Best wash or glaze for bread when trying to achieve a crunchy crust on Rolls

i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
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2answers
116 views

Teaching Bread Making to a young student- need new reasources [closed]

Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread making and would like to see if anyone has any suggestions ...
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3answers
672 views

bread maker vs conventional oven vs countertop oven vs fan force oven?

I am planning to bake bread often. So I am wondering about the various types of ovens or whether I should get a bread machine instead. What are the characteristics of the various types so that I can ...
2
votes
1answer
587 views

How can I cover an egg-washed dough?

I'm working from a bread recipe that tells me to brush the dough with egg wash before the final rising and then let rise, covered, until doubled in volume. How can I do that without the cover sticking ...
13
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4answers
4k views

Is it more effective to add yeast before or after kneading?

Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first (until it passes the "windowpane" test) ...
2
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2answers
17k 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
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1answer
244 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 ...
2
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5answers
3k 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
794 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
232 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
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2answers
7k 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
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1answer
102 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
85 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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