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Questions tagged [bread]

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

This tag covers the traditional loaf of bread in addition to flatbreads, sourdough, pita, and anything else that one might reasonably call "bread".

Tips for effectively tagging questions, in order of preference:

  • If your question is specifically about preparing/baking bread, also tag it
  • Include the sub-type of bread if possible (, , etc.)
  • If asking for advice on a specific bread technique, include the technique (e.g. )
  • For questions concerning the raw, unbaked bread dough, use the tag
  • Consider adding a cuisine tag for localized styles of bread (e.g. for Naan)
  • When the question concerns specific ingredients in bread-making, try to include tags for those ingredients (e.g. , )
1315 questions
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Why did this bread not expand properly?

I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below: Why? And how can I produce a more beautiful loaf next time?
crmdgn
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Why stirring an over-fermented sourdough starter caused it to rise a second time to about double the original size?

After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented, I stirred the starter with a spoon. It then suddenly grew back to 2x in about 1 to 2…
Pat
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What are Hull Hotcakes?

I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought, or made myself. Original As a six-year-old boy In the early 60s living in Pullman Street Spring bank…
rick cullen
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Dough rising and oxygen. How does it work exactly?

Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appears to be shrouded in myth and speculation. Having read various articles on this…
Eddie Kal
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Substitute spelt for white flour

I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I need a spelt specific recipe? What kind of dough does spelt flour make? Is it very…
bigO
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How to avoid soft bottom of home-made bread?

The bottom of my bread is not hard. When I knock the top of the loaf, it gives a beautiful hollow knock sound but when knocking the bottom part -- it's not. I wonder what is the reason? How could I improve my baking procedure? Bread baked in a…
dzieciou
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Brioche bread texture

I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overnight-proof bread is not very atractive to me (perhaps because I used instant yeast…
Sean
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Coconut bread dough is crumbly and does not come together to knead

So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut even more than the previous batch. I substituted half of the flour with coconut flour,…
Gigili
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Why is my brioche dry?

Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps, 16h in the fridge, 5h in room temp, into the warm oven meanwhile. So, how do you…
Karol
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Why is my dough sweaty?

I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making minor modifications, but can not seem to prevent the dough from "sweating" when I add the…
Greg
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Délices au Beurre (Lye Bread)

When you want to make Brezel or swiss Délices, you usually use lye dough. The technique is to coat the dough just before backing with either: Sodium hydroxide NaOH (2 %) Sodium bicarbonate NaHCO3 Both recipes looks quite similar. The second is…
nowox
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Using pastry flour for standard sourdough bread recipe?

I am trying to make sourdough bread, but was only able to get whole wheat pastry flour (due to covid). Characteristics of this flour (from Bob's Red Mill) are: 1) low protein content 2) stone ground 3) super fine/densely milled. So far, my results…
Matifou
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Water on top of biga

I made some biga and used it once. There were some left overs, so I added more flour and a bit of water. There is now a layer of water on top of it, after I left it for a few days. How do I know if it is off? Update: I think I'm making alcohol. I…
TungstenX
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Baking lots of bread - keeping a yeast starter

Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have yeast on hand for my next batch. Could you all…
adam.r
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Flour types and their effects in levain

The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat flour, and found it to become active much faster from the more nutritious flour. Now due…
JWiley
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