Questions tagged [bread]
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1,383 questions
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Does bread improver and vital wheat gluten affect water absorbency in wholemeal bread?
I have been having inconsistent results using the following wholemeal bread recipe:
https://robynonthefarm.com/blogs/news/1-hour-honey-wheat-bread-%F0%9F%8D%AF%F0%9F%8C%BE%F0%9F%8D%9E-quick-easy-...
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Using whole milk, water, and powdered milk in baking [duplicate]
I've noticed that in some baking recipes (e.g. this), the author uses water, milk, and powdered milk to enrich the dough.
The use of powdered milk in addition to milk is explained by powdered milk ...
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How to adapt Finnish/Swedish Cardamom Buns recipe to loaf in a bread machine?
I'm wondering how best to adapt a Swedish Cardamom Buns recipe to a bread machine. The base ingredients (flour and liquids) are exactly the same as a regular loaf in the machine's manual, so I feel ...
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Laminated pastry crispy outside, gooey inside
There’s a shop near me that makes a croissant-like savory laminated pastry in the shape of a muffin, with a very crispy and crunchy outside, but a very gooey and buttery inside. I cannot figure out ...
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A wholewheat biga vs blended biga for 75%~80% wholewheat bread?
I want to bake 75% - 80% wholewheat bread using an 80% biga. Which is most likely to encourage a chewy, open crumb -- pre-fermenting just the wholewheat overnight, all of the bread flour + remainder ...
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Why use a biga or poolish instead of pre-fermenting the whole recipe?
Basically what it says on the tin :). In "Flour Water Salt and Yeast," there's a recipe for white bread using 80% biga. I'm curious--why stop at 80%? And more generally, why pre-ferment only ...
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Replacing honey with sugar in whole wheat bread recipe
All my whole wheat bread recipes use honey, but i want to use sugar. What is the ratio of sugar-to-honey when adding sugar instead of honey in whole wheat bread recipe?
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What’s the key to getting a croissant with a light, flaky structure instead of a dense one?
I’ve tried making croissants several times but usually end up with results that are too dense and lack the layered, “shattering” texture you expect from viennoiserie.
I understand lamination and ...
user220948
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How to cancel/reset Panasonic SD-RD250 program?
A very silly question but I'm stumped and after reading the manual, googling / ChatGPT, no luck.
I started my Panasonic SD-RD250 bread maker on the Bake Rapid program. After the dough was done ...
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How to adjust recipes when substituting browned or clarified butter for regular butter?
I am likely to end up with a moderate amount of butter that has had the water boiled out (I’m making garlic confit and need something to do with the leftover butter). I’m thinking of trying to use it ...
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Is it safe to assume that 12kg of bread premix is properly mixed through?
I bought this 12kg of white bread premix the other day with the intention of using it bit-by-bit (approx 1kg at a time).
When I received it and read the back, it occurred to me that this was probably ...
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Sourdough bread: the best oven spring is not necessarily the best crumb?
In bread baking (sourdough, hearth style) there is a time point during the fermentation process at which oven spring is maximized.
It seems implicit in recipes and books that maximizing oven spring ...
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Sagging loaf top with bread machine, was working fine for over 7 years with same recipe
I've had a Zojirushi BB-PAC20 for 7 1/2 years. I average about a loaf a day. Back when I got it I entered a custom bake cycle that gives it much more rising time than the built in cycles.
It's been ...
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What is the scientific reason for of the second rise for sourdough bread?
Pretty much all recipes that I have seen for bread (of all sorts) calls for a bulk rise and a proofing rise. In my case that's a major inconvenience as I like to bulk rise over night and then bake ...
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Traditional German recipe involving boiled and fried bread, with seasoned Tuna and Lemon Juice?
I'm not sure if dish identification is on-topic with this site, so feel free to correct me if it isn't.
I have some older German-descended family members who make a traditional dish I would like to ...
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