Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen
From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F.
What keywords should I search in Google or look for in recipe books when I need to bake a bread with big holes like this: For smaller holed breads is the nam
I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a t
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Now do a little “karate chop” lengthwise down the middle of the bre
Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice
Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French
I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems
Is it possible to make bread using similar batters/techniques as cakes? Or why isn't is possible to make breads using similar techniques or batters as a cake?
Most soda bread recipes I've come across (for example, this one) say something along the lines of "best eaten the day it's prepared", "will keep for a day" or s
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic te
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rath
I've recently moved from Holland to the UK, and one thing I've been noticing is that the available bread here (which I feel is highly inferior to Dutch bread) d
I would like to know what the authentic and traditional ingredients for Naan bread are. There are many recipes that use some ingredients but not others and the
I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread
Currently I have a lot of bread. It's not bad, only dry because it's a bit old. I don't want to throw it out. What can I do with it?
I tried making sourdough bread for the first time this week and it didn't work. I don't think it was a complete disaster but I didn't end up with anything that
Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast,
I have to cook for one and soda bread is better for my diet. Can it be frozen once baked, or in dough form so that I don't feel I have to pig out!?
I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program start