We make bread for sandwiches a few times a week, but slicing them is always a pain. The pieces just don't come out uniform. I end up with angled pieces as the
'Artisan' is a term thrown around a lot right now in the bread world. What defines something as an 'artisan' bread? Is it a function of the recipe, the techni
Many recipes for bread and such suggest that bread should be fully cooled (like 2 hours or so) before eating. It's sooooo tasty right out of the oven - why wai
Sometimes my sourdough starter goes hooch (the brown liquid, alcohol) nuts and produces a ton. Other times it goes days and produces very little. I've never be
If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that as
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another.
As we've seen in previous questions, certain flours have different gluten contents. Time and time again, I find reviews of King Arthur Flour recipes indicating
Different sites recommend different flours for the feeding of my established starter, so I suspect it depends on the purpose, but I can't find a definitive answ
After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style
Last weekend, I tried making focaccia for the first time. I tried two recipes at once, the one from The Bread Baker's Apprentice and a traditional Genovese foca
When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up? Most of the time they open up, but just end up flush with the rest
Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this
Whenever I try to knead (by hand) or move after kneading, a high hydration dough like ciabatta, it sticks to my hands terribly and often seems ruin any shaping
My room temperature is 65°F (18°C). The recipe calls for the ingredients (milk, egg, butter, etc.) to be at room temperature, 75-90°F (24-32°C).
I have a 5.5qt KitchenAid stand mixer with the burnished spiral ("pigtail") dough hook. This is not the C-hook. When I make a small amount (fo
In this sourdough recipe, it suggests basting the bread with a cornstarch slurry. I would assume this is meant to promote crust development, but how does that w
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
Some recipes I see for bread dough recommend a short rest between the mixing (just enough to make the ingredients homogeneous) and kneading stage - often 10 to
The malt that I found in the store is barley malt. I have a bread recipe that calls for rye malt. I have whole rye grain. What do I have to do to make rye mal
Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here