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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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I'm having trouble making grilled cheese, what am I doing wrong?

When I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put the bread on, it just soaks in the liquid butter on the pan and the bread doesn't make any sizzling…
user91251
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Small Hard White Thing In Whole Wheat Bread - Mold Or Grain?

I just bought a loaf of bread yesterday, and went to use some to make a sandwich. I found a tiny white spot on it that is about the size of a rice grain, but it doesn't look like normal mold. And when I touch it, it is hard. Is this some type of…
Zibbobz
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Why don't we all eat injera? Or some other form(s) of teff?

We are supposed to eat high-protein foods, yet even people without celiac disease complain about gluten... Tuff, unlike quinoa, is a true cereal grass, and like quinoa, is high in protein that is not gluten... Right? So why isn't the whole world…
Kurt Hikes
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Yeast bread "blow out" in the oven

This question is not being answered because it appears to be a duplicate. However, the answers provided for the other post on blow outs seem to apply to artisan breads. I have never added moisture to my oven nor slashed my loaves when baking a…
Linda Renz
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Is there a tool to make bread balls?

I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thinner (since bread is much softer than frozen cream). Is there a specialized tool for just that…
Kentzo
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container for bulk fermentation/proofing

It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a container with a lid I've seen that many use containers in which the dough covers already…
David P
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Does the towel touching the day 1 starter and absorbing the liquid matter?

On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired outcome?
Kathy
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Why are my tangzhong bread doughs so wet?

I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe I'm doing it correctly, but I find that the doughs are very wet and sticky - like, almost…
Kryten
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How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?

I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the percentage listed below. Is that percentage just…
Tug
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Does bread flour (vs AP flour) make a big difference in the density of the dough?

I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise overnight (or so), and then working it a bit to form a ball, the result is this: It's a…
Ink blot
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My Carrot Apple Zucchini Bread is moist but it crumble when you cut it. How can I fix it?

I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. The problem is when I cut a piece it crumbles. So you can't hold it and eat it like a…
GJ.Baker
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Strong Yeast Taste on Japanese Milk Bread

I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier and less yeasty? This is the recipe I use: 350…
Paula
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Why my dinner rolls get dry after two days?

I bake eggless dinner rolls at home, also known as “Paav”in many countries. I use dry yeast to make dough. Also, use sugar for yeast fermentation, and butter and salt as per the requirements. I bake it @ 360 F for 25-30 minutes. It comes out…
Pink's
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How salty is olive brine?

I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
dfeuer
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Dry crispy skin on sourdough starter: is it mold?

My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smell. I cover a jar with the starter with a kitchen paper towel. I replaced the jar with a…
dzieciou
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