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

good criterion. Doubling can happen, or not. This assumes commercial yeast bread. Sourdough needs a different process. …
answered Jan 19 '16 by rumtscho
Bread making means that you are tending a culture of live yeasts - and, in sourdough, also bacteria. Just like the lizard in a terrarium, they thrive best when given optimal temperature, humidity and … food. Your dough already takes care of the food and pH of the environment, but if you want your bread to rise either with a given speed (to fit your schedule) or in a given manner, you can use a …
answered Mar 22 '15 by rumtscho
bread fails. You have altogether too much yeast cells competing for food and producing waste in your dough. They overuse their ressources and die from their own pollution. The missing starches lead to … your bread flour already contains small amounts of malt to boost yeast growth anyway. Third, and probably most important, watch your yeast ratio. For a standard yeast bread, it is enough to use 2% live …
answered Sep 21 '11 by rumtscho
First of all, a traditional knead is stretch-and-fold. I don't know what you were taught, but the technique my grandma taught me is: form your dough into a ball before starting support the SW corn …
answered Feb 24 '12 by rumtscho
I think that first you need to decide on the type of bread you want to achieve, which basically means deciding which leavening agent and which baking method to use. Leavening. Common leavening … agents are yeast, sourdough, baking powder/baking soda, unleavened bread, and eggs. For creating a new recipe, you should pick a method you are very familiar with. Eggs and unleavened are more likely to …
answered Feb 26 '11 by rumtscho
The best recommendation I have seen is plain plastic wrap. If you have an oil mister, mist the wrap before using it. If you don't, pour oil into a bowl, enough to form a puddle, and toss your ball of …
answered May 24 '12 by rumtscho
It is hard to achieve what you want. Starch makes bread soft, gluten makes it chewy. Normally, you would want flour low in protein for soft bread and flour high in protein for chewy bread. The … protein in the bread combines to form gluten during kneading, which is chewy. The chewy bread is also less dense, as the rising process is a bit like filling tiny baloons with gas, and the gluten "baloon …
answered Mar 17 '14 by rumtscho
pure sugars and contain no water. Even though their phase is liquid, they shouldn't be counted as a liquid for making bread. You can't hydrate a starch with sugar. In fact, the "liquid" part in the … bread formula should mean water. There are breads made with liquids other than water (e.g. milk), but these liquids are mostly water with something dissolved in it. A liquid with no water in it doesn't …
answered Oct 12 '11 by rumtscho
I wouldn't try to save the batch as bread. Really, if it is completely overproofed, the yeast is spent and you can't get good leavening any more. This doesn't mean that you should throw it out. If …
answered Mar 5 '13 by rumtscho
puddings: they thicken a bit on stovetop, but are only ready to unmold after a few hours, else they wuoldn't keep their shape. In a bread, the starch granules are the same way: right after baking … , they contain too much moisture. Sure, if you eat the bread right away, the aroma is very good. But the texture is problematic. It gets doughy and dense at the smallest amount of pressure. Tearing …
answered Feb 21 '12 by rumtscho
This works out to a ratio of 77% hydration (see this answer for an explanation of the term), which is a very good choice for this flour mixture and should not be dry at all. So the problem is most lik …
answered Nov 30 '16 by rumtscho
I am surprised to hear that you are rolling your ropes. All the traditional bakers I know don't roll them, they pull them. It is not a strong pulling motion like kansui noodles, it is more of a specia …
answered Oct 4 '17 by rumtscho
times, use water at 90 F, +-5. Room temperature water (70 F +-10) will produce better tasting bread, and also has a larger margin for error. Forget the time directions for rising and really go with … additional flour (just disregard the sticking). Preheat your oven. If you have a pizza stone or some other good thermal mass, use it. If you really have that big problems, try simple white bread
answered Mar 2 '17 by rumtscho
bread flour, not AP. Else the dough will fall apart. Also, bread flour will make it chewy. The procedure with a quick sponge, a rise of the kneaded dough and a rise of the formed shapes seems …
answered Jul 28 '11 by rumtscho
bread, but some older cooks are also not aware that today's yeast is consistently good quality. Because the yeast you could purchase some decades ago could have difficulty rising, they tended to use … more yeast than necessary so that they would get some leavening even with a bad batch). As a result, I have seen recipes which have as much as 10% fresh yeast, which actually produces inferior bread
answered Mar 5 '13 by rumtscho

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