I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick
Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 1
I've read so many recipes stating core temps as a way to tell when your loaf is ready. Me being a fan of measuring have bought a plethora of devices for measuri
After I allowed the polish to rise for approx. 10 hours ( it had risen quite a bit) and I placed in the fridge overnight - I find that the level has dropped fro
I live at 4160 elevation, so I decreased the yeast by 1/4 tsp in the Mary Lunn bread recipe. The dough rose up to the window of the bread machine 2" from the t
I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio ma
I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and
This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking i
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) i
I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over nigh
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
A similarly-titled question here does not answer mine. Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps o
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sid
I've been making various white wheat flour breads for a while now and decided to try making a rye bread for the first time. What I didn't notice at the grocery
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The probl
If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out a
I bought a bread machine that makes delicious bread, but in the weekday, I rarely have time to put all of the ingredients together. I would like to prepare many