I know that the humidity can make a difference on how your bread might turn out. Do you ever have to adjust the temp. on the oven depending on the weather? I fi
I've recently purchased new ovens and was excited to bake in them as the heating circulation was supposed to be superior and temperature more accurate. Most of
I have bread flour (King Arthur) at home all the time, but I don't usually have all-purpose flour, as bread is pretty much the only thing I bake from scratch. I
I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an
So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not
I make sandwich bread to replace store-bought. However, I need relatively thin slices for peanut butter and jelly and other kid-friendly sandwiches. Any tips fo
This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of thi
I have a bread recipe that I would like to try, but it requires a ferment using Guiness. The recipe says to leave it for 4 - 6 hours to get it going. All of
I used to bake a lot but since I've switch jobs, I do not have enough time in the evening anymore. But I work really close from home so I can go home for lunch
I am trying to make a multigrain/white blended bread, I want to break away from using a breadmaker and manually mix it. My recipe: 1 package (1/4 ounce -
A blogger I generally trust recently posted a recipe for a simple, brown soda bread. The recipe calls for: bread flour, whole wheat flour, and wheat germ. Wha
I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredie
I've been using a Panasonic bread-maker for about 20 years; in fact, I'm on my second machine. I use stone-ground wholemeal flours from different mills and, as
I found a recipe for white bread that says to grease the pan and then flour it. I know you do that with some cakes, but I have never seen a bread recipe that ca
My husband's grandmother's recipe card for bread calls for "one half canister of flour". Does anyone have any ideas on what that might equate to? My brother-in
I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing
Is there any benefit to adding some boiling water to a preheated dutch oven (under some parchment paper) just before putting the lid back on? EDIT: Well I di
I have found a lot of recipes that says to bake your bread on a cookie sheet. I was wondering if I can use a loaf pan instead? Do you have to adjust time or any
I am trying to figure out whether a breadbox should have ventilation holes or not. There are many for sale with and without. When I look at most breadbox pictur
I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works