I mean the flat but thick bread you get at turkish restaurants. I've tried it twice now, with two difference recipes, and each time it's come out hard and crun
One of the “tricks” used in Peter Reinhart's Whole Grain Breads is to soak various whole grains in water, at room temperature, for 12–24 hours
I've tried to make a special bread for making 'torrijas', the Spanish version of French toast. Very popular during easter, here. Twice, the bread didn't rise c
Is there such a thing as over-kneading bread dough. From what I understand, kneading the bread dough is what allows the gluten strands to align and form the bea
Gluten has many effects on bread doughs, as explained in this beautiful answer. I think the main effects for bread doughs are the first three mentioned there:
I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking
I often buy bread loaves at the store and use them for sandwiches, french toast, etc. I don't particularly like using the heels for those purposes though, becau
When I bake bread, I often let the dough rise in the metal mixer bowl. I was wondering if this is a good idea, as the metal is probably colder than a regular bo
I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infilt
This weekend I attempted to make this recipe for brioche. I did the first step and combined the the milk, yeast, 1 egg and 1 cup of flour which caused very big
I made Brioche for the first time tonight using the Rich Man's Brioche recipe from Reinhart's Bread Baker's Apprentice. The recipe basically leaves out the but
This question arose today at lunch, and we tried to explain it in various ways: It gives the soft (spongy) consistency; It improves the nutritional content; It
Why do i need to proof the bread seam up if i pinch the fold? Most of the recipes say to do this on the couche and then roll over and slash . I don't see any d
I've noticed bread purchased from the local baker always has a very fine crumb. How is this achieved??
Suppose that I have made bread dough and it is supposed to be degassed around 90 min after kneading (t+90). Suppose that I have to leave home at t+30 and will b
If I'm rising dough for a really long time (at home), what techniques are there for keeping the surface moist? What I'm finding is that the crumb comes out as
My son cannot eat anything that contains yeast. Are there any types of yeast-less bread that can be used as a sandwich bread?
The bread I make has been inconsistent in how it turns out each time. I follow the "Artisan Bread in 5 Minutes a Day" method for making bread. Sometimes it rise
I routinely hear that breadcrumbs are added to burgers and meatballs to bind them. For example, see the answers to this question: how to stop meatballs falling
I've recently started making my own bread, and would like to try to make pumpernickel bread. A friend of mine once mentioned that this uses pumpernickel flour,