65 posts tagged with bread and baking.
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I knead help!

Using the NYT no-knead bread recipe, I started a batch last night. Only to realize today, to my embarrassment, that I don't have a 6-8 quart pot with a lid to bake it in. (Read recipes more carefully, fffm.) Can someone with experience with the NYT recipe suggest an alternative? I need to have bread in the oven within the next 2-3 hours. Thanks.
posted by feckless fecal fear mongering on Nov 4, 2014 - 27 answers

What are foods that taste better the longer you take to make them?

Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
posted by subversiveasset on Jul 29, 2014 - 42 answers

Your best bread loaf shaping techniques, please?

Bread bakers of Ask MeFi, please share your advice, techniques, favorite instructional videos, books and/or websites about making bread loaves look terrific. [more inside]
posted by MonkeyToes on Jul 22, 2014 - 12 answers

Why does my bread look like a turtle?

Bread recipes I never had a problem with are producing disappointing results in my new place. Loaves are coming out dome shaped , brown on the bottom and not brown on top. What do I need to do differently? [more inside]
posted by CtrlAltD on Jul 8, 2014 - 11 answers

How can I bake or make bread without using my oven during the summer?

Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
posted by Room 641-A on May 2, 2014 - 24 answers

Can this sourdough loaf be saved?

An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
posted by cellura p on Nov 6, 2013 - 6 answers

bread baking question

I'm new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me? [more inside]
posted by colfax on Mar 30, 2013 - 14 answers

Knead help converting a bread machine recipe to an oven.

My grandmother's in heaven, my bread machine is in the trash and my family can't wait to have Easter Bread next weekend. Help me successfully get this recipe back in the oven where it originated. [more inside]
posted by kimberussell on Mar 22, 2013 - 21 answers

Should I bake my own bread?

I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar on Jan 23, 2013 - 51 answers

Please Riseth So I Can Eateth

I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
posted by ohmansocute on Nov 28, 2012 - 11 answers

Large and flat or small and tall?

What size dutch oven should I buy? [more inside]
posted by queens86 on Nov 16, 2012 - 14 answers

Garlic bread from scratch?

If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion on Sep 6, 2012 - 18 answers

Why does my wheat smell like beets?

Did my flour go bad? I have some wheat flour from a small local farm. I used it to make bread today and it has an odd smell. I'm wondering if it's still okay to use or if I'll be tripping like a medieval peasant if I eat it. [more inside]
posted by apricot on Mar 3, 2012 - 6 answers

Testing and Adjusting Water for Bread Baking

A would-be bread baker in northern Westchester county complains about lousy results, and says he suspects the local water. So: he's wondering how to test (and, if necessary, adjust) PH and mineral content. Any suggestions of ways to get started without paying big bucks to labs? [more inside]
posted by Quisp Lover on Jan 19, 2012 - 27 answers

In the Literalist Kitchen - Lesson One

I want to bake some whole wheat bread. So, I bought this whole wheat bread flour. But that was apparently a dumb thing to do. [more inside]
posted by TryTheTilapia on Nov 7, 2011 - 19 answers

Let's STOCK this pantry!

What baking staples should I have on hand? [more inside]
posted by InsanePenguin on Oct 28, 2011 - 29 answers

My bread needs a spa day.

Bread help: why is my dough so tight even when I withhold flour? [more inside]
posted by oohisay on Jun 7, 2011 - 25 answers

Help me invent my own bread recipes!

I'll go ahead and call myself an experienced breadmaker. Now, I want to invent my own recipes. What should I keep in mind? [more inside]
posted by ORthey on Dec 6, 2010 - 9 answers

The phrase "staff of life" makes me feel like a wizard

I want to bake a loaf of bread. I would like advice on making it. I'd also like advice on what to use it for once it's baked. [more inside]
posted by Rory Marinich on Nov 27, 2010 - 23 answers

Please Help The Bread Baker's Apprentice Learn Gifting

Let's say I've resolved to give my family home-baked bread for Christmas this year. Which of your bread recipes will produce something that says "I've made this for you because I love you and not (just) because I desperately hate shopping"? [more inside]
posted by YamwotIam on Nov 27, 2010 - 14 answers

Bread Heartbreak.

Lost my favourite recipe for bread, please help! [more inside]
posted by Static Vagabond on Nov 23, 2010 - 6 answers

Give me bread.

I love to bake bread and need more recipes. EXOTIC recipes. [more inside]
posted by Mutant on Sep 11, 2010 - 25 answers

Strong Bakers Question

What is "Strong Bakers Flour"? I'm in Canada. I'm a baker. I understand that this flour is higher in protein, but the bags never specify what the protein content is. [more inside]
posted by Evstar on Jul 28, 2010 - 6 answers

We can only consume SO MANY croutons.

Help us keep our home baked bread fresh. Well, freshish. [more inside]
posted by bibliogrrl on Jul 13, 2010 - 43 answers

Baking bread in a crock-pot?

Have you ever baked bread in a crock-pot? [more inside]
posted by starman on Jun 2, 2010 - 11 answers

The Yeast Beast

Tell me everything you know about baking your own bread. [more inside]
posted by mippy on May 19, 2010 - 50 answers

Is it the yeast or is it me?

How should I be handling my yeast? [more inside]
posted by serazin on Mar 14, 2010 - 13 answers

fill 'er up ... but with what?

help me find new things to bake into bread. not just any bread, mind you, but stuffed/filled bread. [more inside]
posted by msconduct on Mar 13, 2010 - 8 answers

Ghee, I dunno - did it ruin my bread?

Did ghee (clarified butter) ruin my homemade whole wheat bread??? [more inside]
posted by ORthey on Mar 5, 2010 - 8 answers

Rise, Sir Yeast of Amateurhackbread

Can I keep a batch of poolish in the fridge for a few days, or do I start over? [more inside]
posted by azpenguin on Feb 10, 2010 - 9 answers

Sourdough muffins? Sourdough...cake?

Besides bread, what else can I make with my sourdough starter? [more inside]
posted by Adridne on Jan 28, 2010 - 17 answers

The best home bread recipe you can think of

What's your favorite sandwich (in a 9x5 loaf pan) bread recipe? [more inside]
posted by mccarty.tim on Jan 24, 2010 - 15 answers

Best cornmeal for pizza peel?

What's the best kind of cornmeal to use on a pizza peel? [more inside]
posted by krista_p on Jan 17, 2010 - 22 answers

We've got to stop loafing around...

What are the best supplies for baking bread at home from scratch? [more inside]
posted by cior on Dec 16, 2009 - 45 answers

Neo-Luddite baking books?

Bakingfliter: Does anyone have any recipe book recommendations specifically for baking without a stand mixer? [more inside]
posted by just_ducky on Dec 12, 2009 - 5 answers

Is it too late to save my still rising loaf of cinnamon raisin bread?

Bread making help! I missed the 'beep' to add raisins to my cinnamon raisin bread. Is it too late? [more inside]
posted by csimpkins on Dec 4, 2009 - 4 answers

Rise up chewing

My no-knead bread dough isn't rising. Any suggestions? [more inside]
posted by lunasol on Oct 9, 2009 - 18 answers

Will my sourdough sponge wear out before I get to bake with it?

Sourdough baking and time management: Did I start my sponge at the wrong time? I have a nice looking sponge, but I won't be able to bake until after work tomorrow (20 hours or so). What should I do with it, at this point? [more inside]
posted by chowflap on Oct 4, 2009 - 11 answers

Best way to clean bowl in which you've mixed bread dough?

Best way to clean bowl in which you've mixed bread dough?
posted by markcmyers on Sep 24, 2009 - 20 answers

How can I make sense of this coconut bread recipe?

I found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
posted by CKmtl on Feb 17, 2009 - 6 answers

Alca-ma-holic Bread!

Did I just make alcoholic bread? Can I eat it? [more inside]
posted by niteHawk on Nov 1, 2008 - 15 answers

holesome bread (literally)

I'm following a recipe for bread I got from mom, but have ended up with too many loafs that look like this. What to do? [more inside]
posted by monocultured on Aug 25, 2008 - 13 answers

Failure to launch

Help, my dough didn't rise! [more inside]
posted by knystress on Mar 13, 2008 - 24 answers

Burning the whole challah?

Help me make terrific challah. [more inside]
posted by Melismata on Mar 12, 2008 - 22 answers

A more breadifying experience

What is the secret to bread texture? [more inside]
posted by rouftop on Feb 19, 2008 - 28 answers

Sweet and Sour Bread?

I've got some Amish Friendship Bread starter that i've been keeping in 1 gallon zipper bags. The directions state to add 1 cup of flour, sugar and milk on the 5th day, and bake on the 10th, after feeding it another cup of flour sugar and milk. What else can this starter be used for? What's the best way to store it, do I have to split it into 4 before using 1 cup for bread? Any other sourdough tips?
posted by TuxHeDoh on Feb 7, 2008 - 7 answers

Feta-olive-filled bread roll secret?

Baking: I tried some rolls that a distant acquaintance served many years ago- I think they were whole grain, about the size of a baked potato, and they had filling- made of feta, some olives, and maybe soft tofu?? They were really good and I seem to recall that she referred to them as "Bolsas." Does anyone know how to make these? [more inside]
posted by ohdeanna on Jan 30, 2008 - 9 answers

Non-KitchenAid Mixer Recioes

I got a stand mixer for X-Mas! No, not the damn KitchenAid with the atom smasher attachment. I'm looking for some good, basic mixer recipes, breads and meatloaves in particular. [more inside]
posted by maryh on Dec 27, 2007 - 7 answers

Railroad Bread

My grandfather remembers his mother making a type of bread called railroad bread from the 1930s or 1940s. Every major holiday we hear about this type of bread and now how he can not find a recipe anywhere. If anybody has a recipe or remembers this elusive bread any information on it would be use full. Thanks in advance.
posted by lilkeith07 on Nov 22, 2007 - 7 answers

What is the purpose of folding/toweling my no-knead bread?

What is the purpose of folding and covering my no-knead bread with a towel? [more inside]
posted by ceberon on Oct 15, 2007 - 12 answers

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