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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. , )
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Adjusting Bread flavor

I just found a lovely recipe to make a super crusty bread in my dutch oven. The texture is lovely and the crust is fantastic! However, the bread didn't rise much and the flavor is a little flat. The recipe is 6 cups flour 3/4 tsp yeast 2 1/2…
rebecca cater
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Is it safe to warm bread in the oven with plastic wrap?

I bought a loaf of Italian bread that came with plastic wrapping. Not sure if it was made intentional for toasting in the oven. Should I just get rid of plastic and put bread in the oven (I ran out of foil)?
夢のの夢
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What is the driest, brownest bread that I can make for a stuffing?

I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route. I am going to make a loaf of bread in my bread machine with the intent to turn it into a…
Anon
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Is there another way to prove dough?

My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-proving it?
slee
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How do I adjust a bread recipe for long, cool proofing?

I've got that recipe that calls for 21g of fresh yeast for buns that shall only rest for one hour:…
eckes
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How can I make my Garlic Bread less soggy?

I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong - the bread pieces are soggy and yellow due to the butter they use and crunchy and tough on the…
Obaid
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Milk in fermented bread dough

I would like to ask if the role of milk in bread dough fermentation, is to increase the population of microorganisms similarly present in sourdough bread? If so, can it be said that this kind of bread recipe comes close to sourdough bread?
wearashirt
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Are the NAAN flatbread {from simply chef} ok to eat without warmed up in the microwave or oven?

So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour, niacin, reduced iron,enzyme,ascorbic acid added as a dough conditioner ,thiamine…
Jessica
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Why is bread dough recovery important?

Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dought recovory and why it is important. Any help would be very much appreciated. Thanks
Daniel McCaig
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Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
user44606
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Making bread on Stand Mixer

I am a novice at making bread from freshly milled flour. I have a kitchen aid mixer and am using the dough hook to knead bread. Do I need to: Knead it more by hand once I turn it out? how long Put it in an oiled bowl to rise for 1 hour? Form…
Sandra Baker
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What type of sugar can preserve bread the longest?

I believe that honey preserves bread the longest. Are there any other sugars or sugar-like solutions that can preserve bread from mold longer?
JoyPatch
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What gives a good bagel its crust?

I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, crisp, blistery crust, which has eluded me so far. My question is: what are the most important…
crmdgn
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A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and whisk, do the same thing about wet ingredients…
Gigili
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how to remove cover on risen bread dough?

how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
Debbie
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