I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top. I have tried just pressing them to the top but t
Several bread recipes that I have been looking at recently call for rye malt. I know that malt is sweet but what other effect will malt have on a bread recipe?
I have read that artisan breads turn out better when they are baked in a container that can trap the steam. Examples I have read are baking bread in a dutch ove
Quick breads, like banana or zucchini breads, seem to be assembled in an identical method and with similar ingredients as cake. Many recipes have comparable qua
I have tried making English muffins a few times. Each time the flavor was good but I didn't end up with the open interior texture that I expect from storebought
Sometimes when I make sausage kolaches or cinnamon rolls the bread layers pull away from the sausage or the filling and leave an open space inside. The separati
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded
When I bake bread, I always use my loaf pan. Recently, I've seen some people who bake bread in a Dutch oven (or something similar). Why is this? What are the di
Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, fla
I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough
Bought a pair of generic non-stick bread pans (Ecko or Good-Chef or some such). After 100 to 150 loaves, and gentle care, they're now more prone to sticking bre
Most bread recipes give an estimate to how long that bread must bake. However, I find it hard to check whether it's done or not. I don't have a thermometer, and
What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make s
I have a Panasonic SD253 breadmaker. The function chart shows 2hr 55min - 4hr 10min rising times available for the French Bake program. How do I make sure it r
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absor
According to wikipedia, the byproducts of yeast fermenting (like done in baking it says) are carbon dioxide and alcohol (not necessarily ethanol -- the kind you
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152):
I finished a jar of pickles the other day and was trying to figure out what to do with the half a jar of pickle juice that was left behind so I didn't have to j
Both poolish and biga are pre-ferments. Poolish is a French name, biga an Italian term. What other differences are there between the two? Just to give some dir
Torrijas are a Spanish version of French toast (as seen in Kramer vs Kramer). Very popular here during easter. The trick is to get the torrijas very moist with