I'm working from a bread recipe that tells me to brush the dough with egg wash before the final rising and then let rise, covered, until doubled in volume. How
I am planning to bake bread often. So I am wondering about the various types of ovens or whether I should get a bread machine instead. What are the characterist
Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread mak
i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
I use Red fife Heritage wheat in my baking. I grow, mill, and sift our own wheat. what are peoples experiences with the differences between Heritage wheat's and
I'm looking at a bread recipe that doesn't have any diastatic malt powder in it, but does have a small amount of regular malt syrup. I'm going to add some diast
I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead o
I've been making bread with commercial yeast but now I would like to try sourdough. I read about sourdough making and I was wondering if there is a calculator t
I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once
so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck wit
Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Ye
Since everyone knows that brown sugar hardens fast and it draws moisture from anything moist (bread for example), does the brown sugar in the cinnamon rolls fil
Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly f
Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a l
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more che
So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad i
Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg(
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible,
I have all the ingredients to make a dough except for the yeast, can I use baking soda or powder instead of using a yeast for making a bread d