Whenever I buy bread, it's flavor and texture is amazing in the first day. The bread is humid and soft. In 2 or 3 days, it gets hard. Is there some trick to ren
My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, no
I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour,
In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? A
I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter af
I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). T
If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no
I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and y
I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky
I just made this brioche and I'm very pleased with it. I'm puzzled though. Where did all of this lift come from? The dough shaped in the pan for the final pr
I've noticed that the recipes that came with my bread machine all have about the same ratio of liquid ingredients to flour: for a 1.5-pound loaf, 3 cups of flou
I like baking my own bread and do it quite often, yet to fill our family lunch boxes we still resort to professional baked bread. The main and maybe the only re
I'm making Ciabatta for the first time Recipe (sorry, paywalled). My biga is fermenting as I type this, I'll mix the dough tomorrow. By then the biga will have
So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small p
When you make sourdough bread, you usually want more sourdough if you are using a flour with a low percentage of gluten ( minor strength ) and less sourdough if
I made some white bread this evening and was quite happy with it except for the dip in the center: I suspect maybe I left it to prove too long? it seems lik
I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordina
What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without de
Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think t
I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flou