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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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62 votes
7 answers
21k views

This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE Asia), but why do Europeans add a raising ...
Venture2099's user avatar
  • 951
52 votes
11 answers
300k views

I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they do this? ...
Brendan Long's user avatar
  • 2,857
35 votes
9 answers
426k views

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
Mien's user avatar
  • 13.4k
34 votes
3 answers
3k views

I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the ...
Sergey Mikhanov's user avatar
  • 503
33 votes
10 answers
153k views

While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm ...
yossarian's user avatar
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32 votes
18 answers
83k views

I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any "junk" in it - artificial preservatives - which I'm sure ...
Bluebelle's user avatar
  • 2,547
31 votes
6 answers
70k views

Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here? It sure seems to work, but I'm not ...
rfusca's user avatar
  • 14.1k
29 votes
15 answers
409k views

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
Tom's user avatar
  • 1,594
29 votes
9 answers
120k views

For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see ...
indiv's user avatar
  • 415
29 votes
13 answers
34k views

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
thelsdj's user avatar
  • 1,079
28 votes
3 answers
17k views

I made some meat buns tonight (that is, buns with cooked chicken stuffed inside them before being baked), and I'm wondering if I should bother keeping the buns inside the fridge, because that would ...
Austin Ballard's user avatar
  • 411
27 votes
4 answers
16k views

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...
Curry's user avatar
  • 1,804
27 votes
11 answers
15k views

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat ...
Sushma's user avatar
  • 371
26 votes
5 answers
560k views

I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
Rox's user avatar
  • 363
26 votes
5 answers
85k views

What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
Sebiddychef's user avatar
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