Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps
I would like to replace the two eggs in this recipe with carbonated water: Ingredients 1/3 cup shortening, butter, or margarine ¾ cup granulated sugar
Basically of the opposite of this question. I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is ent
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3
The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe belo
My wife created her own sour dough starter. She’s been feeding it unbleached white flour. It’s doing great. When she is making her dough during the
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of in
I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C i
I tried asking a similar question: From regular fresh yeast to sourdough and didn't exactly get real answers, so here I am asking something easier. Is there a
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s). I'll summarize it at the e
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deter
Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minu
I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overn
I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pa
The bottom of my bread is not hard. When I knock the top of the loaf, it gives a beautiful hollow knock sound but when knocking the bottom part -- it's not. I w
My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smel
Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not sk
I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I