I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later. I've trie
I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it. I plan to take the loaf and
I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thin
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour
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
I've never made wheat flour before, though I bake bread regularly. I'm considering using my KitchenAid blender to grind my hard white wheat berries, but am worr
I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in t
A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to
I have used the machine successfully several times but something went very wrong today. My machine is an Oster. The top surface is powdery and underneath it is
I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starte
I recently found an old recipe dating from (we think) the mid 19th century. It states to, "grate a stale tuppenny loaf". How much is that? Pounds, ounces, kil
This flour which is widely available in the UK is harder to obtain elsewhere and also appears to be surrounded in some secrecy. Does anyone have an approximatio
As a variation from making focaccia with fried onions (impatience to spend 30 minutes frying onions, really), I experimented instead with sundried tomatoes. It
I've been practicing baking croissants for a couple months now. I'm getting the hang of it (I feel) but I'm missing a crucial step that I cannot master and can'
I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine
Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour. I find this a bit puzzling since I
I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basi
I have been baking sourdough breads for a little over a year now. I have had great successes as well as terrible failures. Lately, I had to switch the oven I am
While searching online for a recipe, I found this YouTube video: How to bake 4k german white bread and followed the recipe (in the description): German White b
For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy. I've been baki