Baking Forums » Bread
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Want to discuss all kinds of bread recipes? or Need tips on how to rescue your latest bake? Share it here to Baking Forums, it's a friendly baking community with a variety of ability levels from amateur to professional. Breads of all kinds can be talked about here.
Baking Forums » Bread
1w ago
We make monkey bread quite often. Its something the kids really enjoy, as well as us adults. I find that its very easy to make, though I never use exact amounts of ingredients, why? Because you really don't have to. It all works itself together.
I use a couple cans of regular, plain, flavorless biscuits and cut them into 4 pieces each. Meanwhile, in a mixing bowl, put a big ole glob of butter (baseball sized), brown sugar (a cup or so, more or less to your liking) melt and mix together...
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Baking Forums » Bread
1M ago
I'm looking for a basic white bread dough recipe that would be made with a 25lb bag of flour. Im using it to make pepperoni rolls that will be sold frozen and baked a later date
Thank you ..read more
Baking Forums » Bread
1M ago
I’m a regular baker of Dan Leppard’s white sourdough recipe and get superb results - thanks Dan! - but the crumb is never pure white. Please can anyone explain why and/or how to bake a pure white sourdough loaf. Thank you ..read more
Baking Forums » Bread
1M ago
Hi
I'm struggling to properly line my baking tray with baking paper without it curling up or moving around while I pour in the batter or place the dough.
Any tips or techniques from the community to ensure the paper stays in place and provides an even surface for baking ..read more
Baking Forums » Bread
2M ago
I'm using the Farmhouse on Boone recipe, with one cup flour (AP) and one cup water to feed it. It's been a week, it's doubling in size each day and has some bubbles. However about half the time there is maybe a finger of liquid on the top. Should I pour off, stir in, drink (jk)? Our house is cool, around 63 degrees. Thanks all ..read more
Baking Forums » Bread
2M ago
I’m making donuts and I wasn’t sure where to post this.
Should I count my egg and fat as Temperature factors? Ya know sometimes the egg is colder or maybe I want to heat up my shortening to loosen it up a bit. They definitely should be factored in the DDT equation right ..read more
Baking Forums » Bread
3M ago
Does anyone have a good banana bread recipe. I tried my hand at making some banana bread a while back and it was alright but not quite what I had in mind. Now that I have some bananas I am thinking about letting them get ripe so that I can try to make banana bread once more. Any good recipes that you all would recommend?
Thanks ..read more
Baking Forums » Bread
3M ago
How can i adjust recipes to use coconut and almond flours in simple artesian recipes ..read more
Baking Forums » Bread
4M ago
Hi everyone! Looking for some guidance with my brioche dough. I was planning on making cinnamon buns tomorrow with this dough for reference. I have read baking textbooks, read the entire King Arthur website LOL, watched 100 YouTube videos... you name it, I've researched it! I can NEVER get my doughs to form into smooth looking balls. I know windowpane is something that professional bakers do but I've tried it to help me gauge and my dough just tears every time. And by everytime, I mean like...
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Baking Forums » Bread
4M ago
Hello,
I make Ciabatta from time to time and it always come out well except that to me, the crust is too soft. The bread has an excellent flavor, large air holes, and is nice and chewy. I am guessing that a bread expert would suggest that it should have more chew but it's fine for me.
Below is the recipe that I use. Most of the bread I bake is enriched and so I start with a batter with all of the enriching ingredients, add the flour, and finish with plain water. This recipe isn't enriched...
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