I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I'
I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I re
I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissa
I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to ad
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost lo
Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
I have some mangoes lying around the house that I am curious to use in a banana bread. Suppose I puree the mangoes and I have one banana. How much mango puree
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the s
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the
I kept bread dough in the refrigerator overnight covered with wet cloth. The next morning I noticed that my bread dough had become hard and caked up. Please hel
I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe call
Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread mach
I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. An
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time.
The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it
Every time I try to bake some bread in my bread maker, it rises at first but just when cooking process starts and the device increases the heat, the dough colla
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza do
A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe