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Questions tagged [bread]

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

1,383 questions
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1 answer
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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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3 votes
3 answers
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I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...
avpaderno's user avatar
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0 votes
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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 ...
Guy Grin's user avatar
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4 votes
3 answers
865 views

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 ...
Esther's user avatar
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7 votes
2 answers
16k views

I love rye bread, so something I have always wondered about is why there are caraway seeds in it. It seems to be some kind of tradition.
Shaun H's user avatar
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1 vote
1 answer
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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 ...
bob1's user avatar
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7 votes
4 answers
2k views

I keep my sourdough starter in the fridge. When I want to use it (~once a week), I will take it out, give it about an hour, discard half, feed it, leave it for a couple of hours, and then begin my ...
bob1's user avatar
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4 votes
1 answer
625 views

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 ...
Ecnerwal's user avatar
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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 ...
Khashir's user avatar
  • 285
2 votes
1 answer
158 views

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 ...
Abraham Ray's user avatar
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2 votes
2 answers
2k views

I saw another user ask this, but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise! I want to make rolls with Nutella filling. Like ...
Community's user avatar
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8 votes
12 answers
11k views

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other ...
L. Leslie's user avatar
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3 votes
1 answer
199 views

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 ...
Community's user avatar
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6 votes
2 answers
591 views

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 ...
rumtscho's user avatar
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2 votes
1 answer
2k views

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 ...
Raghav Jain's user avatar
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