I am wishing to bake smaller loafs of bread. Do I need to decrease time or temperature if dividing single loaf recipe into two smaller loafs?
I am using a kichen Aid dough hook machine. I made some great cinnamon rolls, but after they cool they become somewhat hard to the touch. I can reheat in the mi
My son is infatuated with the movie "Chitty Chitty Bang Bang," and there's a delicious looking bread shown in a breakfast scene. It looks like a giant popover
I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F f
Yesterday, I was on the cusp of baking my bread (I had just begun the final shaping process of the dough, putting it in banettons to rest at room temp. for 3-4
Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix t
Sometimes white bread, while initially fine, after a few days becomes sticky inside as if its going back to a dough-state, though not quite. The taste also b
I have a problem when heating bread in the microwave oven. I place it on the glassy rotated bed of the oven, it get heated very well, but there is a lot of mois
I am baking Swedish Limpa Bread. The recipe calls for mixing rye flour with a molasses/ anise seed, salt and water mixture and letting rise overnight or nine to
I live in a warm and humid climate - average temp is mid 80's. I have been making sourdough and like the flavor, but the loaves are flat, very dense texture an
I have a recipe for oat and honey bread and it mentions the word 'tack'. Please can you tell me what this means? It says the following; "It should start coming
I really like the whole wheat bread recipe I've been using in my bread machine, but the machine dying on me. How can I use my stand mixer instead? Do I need to
Please, what is the difference organic bread and fresh bread. People are getting me confused.
I've recently learned how to make fresh pretzels and they are quite good. However, they start to get hard and chewy after about four hours. If I store them in a
I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method
I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I
When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have
I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that
This is what happen last time how to make dense texture bread? I follow what rumtscho said and went a bit out of the track. and this is my re
I'm trying to make loaf bread with filling swirled into it.... I had issues with the chestnut paste because it had butter so it left gaping holes...the redbean