Questions tagged [bread]

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

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3
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2answers
294 views

Subsituting mango puree for bananas in banana bread

I have some mangoes lying around the house that I am curious to use in a banana bread. Suppose I puree the mangoes and I have one banana. How much mango puree should I use to make a mango-banana ...
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1answer
159 views

Baking Bread in a Dutch Oven

Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
0
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1answer
69 views

Property of Bread Dough

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some ...
2
votes
1answer
213 views

Is no-knead bread method compatible with stretch and fold during the bulk rise?

Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to add in some stretch and folds to build ...
5
votes
1answer
228 views

Why refrigerate bagels after shaping dough?

I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped dough takes up more space in the fridge ...
2
votes
1answer
504 views

Why are croissants brushed twice with egg glaze?

What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissants all the recipes require a coat ...
2
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1answer
1k views

Are there disadvantages to storing bread in a vacuum box?

I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using some vacuum storage bags and found that ...
1
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1answer
129 views

Can I save an undercooked loaf of pumpernickel?

I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I rescue this loaf or do I need to start ...
3
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2answers
6k views

Bread proofing times fridge versus room temp

I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I've seen online will either say to leave ...
2
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3answers
3k views

1 baking pan, dough for 2 loaves. What do?

I am making bread from this recipe for 2 loaves. The recipe calls for placing the dough in the baking pan and leaving it for 1 hour until the dough doubles in size (and contours itself to the pan). I ...
1
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1answer
99 views

Different sourdough starter behavior based on starter composition?

In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter ...
5
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2answers
990 views

Converting yeast amounts from old recipes

This recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons, but I can’t guess how much “large” is. I am also assuming ...
2
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4answers
2k views

How to apply ascorbic acid ppm in bread baking?

According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material : the best dose of ascorbic acid that can ...
5
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1answer
527 views

Why are sourdough crusts thicker?

I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I ...
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2answers
126 views

How to compensate for high altitude when baking bread in a bread machine?

I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is there some way to compensate for the ...
4
votes
1answer
4k views

Should I preheat glass and ceramic pans before baking bread?

I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I preheat the glass and ceramic pans in ...
1
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1answer
400 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. ...
4
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2answers
211 views

Recreating a bread

I want to recreate a bread that we used to eat when I was a kid. The bakery is out of business (as of about 2 years ago), so I can't ask them for a recipe. It was called "Honey Wheat" bread, or ...
0
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2answers
100 views

Croutons from scratch?

All the recipes I've known for croutons required pre-made bread, fresh or old. Do restaurants always use pre-made bread as well? Is there ever a case for making croutons from scratch, and what would ...
7
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1answer
374 views

salamande(?): name of bread

Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like french. But I don't know its exact name....
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2answers
8k views

Banana bread edges are burnt, top and middle is underdone

I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time ...
3
votes
1answer
336 views

When to add eggs in brioche?

I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a very long kneading time. Should I ...
2
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1answer
288 views

My Challah is bland

I have recently started experimenting with baking breads: beer bread, focaccia, and most recently - challah. Problem: my challah came out rather bland. The recipe I used called for: 20 gram dry ...
1
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1answer
99 views

handling sticky bread dough

What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white. I have tried using cooking utensils ...
3
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1answer
136 views

Underside of dough in proofing basket pulls apart

When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it ...
0
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1answer
82 views

Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?

The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is ...
2
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4answers
149 views

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, egg wash, and ...
0
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1answer
127 views

Does package yeast inhibit wild fermentation?

I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter I added a packet of packaged yeast I bloomed ...
2
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0answers
420 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 ...
15
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5answers
2k views

What is the purpose and effect of using knuckles when kneading bread dough?

Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kneading process?
10
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3answers
4k views

Freeze dried blueberries vs frozen blueberries?

What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
4
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3answers
358 views

How to “Sponge” in “Sponge and Dough”?

I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the sponge. To the sponge's flour, I should add ...
3
votes
2answers
94 views

How to spread dried blueberries evenly when using bread machine?

This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
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2answers
164 views

What is this bread making technique called?

I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding with the rest of the incorporation of ...
1
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0answers
158 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 ...
1
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1answer
78 views

How to use a preferment / poolish? Cake vs ADY?

I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-...
1
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0answers
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....
5
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2answers
304 views

Quick breads in foil pans

When cooking quick breads in foil pans should they be placed on a cookie sheet or set on oven rack?
2
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2answers
444 views

Top of Dough “Cracked” During Cold Rise - is it bad?

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...
4
votes
1answer
218 views

What happens to dough when sugar is added?

I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the recipe's instructions. At this point, it ...
2
votes
1answer
391 views

How much gluten for soft, airy, enriched dough?

I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve the crumb structure to get to my desired ...
8
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2answers
223 views

Difficulty with frozen bread dough

My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few rolls, I take a bag out, let it defrost ...
1
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2answers
676 views

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done ...
0
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2answers
188 views

How can we prevent the steaming of tiffin when we put chapatis in?

When we put hot chapatis in the tiffin (lunch box), the lunch box get steamed. The water from steam makes the chapatis soft and sticky. How can we prevent that from happening?
3
votes
1answer
144 views

Glucose in sweet bread?

I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioche type bread? Perhaps as part of ...
1
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2answers
122 views

Oven temperature when increase bread recipe?

I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.After the same baking time the center ...
2
votes
0answers
41 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 ...
1
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2answers
3k views

Too much Baking Soda in Banana Bread

I accidentally put in banana bread 1 1/2 tsp of baking soda instead of 3/4 tsp of baking soda. Is it going to be edible?
1
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1answer
83 views

How can I save bread from mildew? [duplicate]

Because of mildew we waste breads. How can I save breads from mildew?
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2answers
228 views

How do I know that the quantity of salt is enough for a given amount of flour? [duplicate]

When making bread during Ramadan, I can't taste the flour. Is there a known ratio of salt to flour when making bread?

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