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BREAD FREQUENTLY ASKED QUESTIONS
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We are in need of a new oven for our bread prodution. Should we buy a rack or deck oven?
Most of our bread is baked in a strap pan. However, at times only two loaves are baking in a four-pan strap. The result is empty, burned pans with melted coating. How can we prevent this?
How do I know if we applied enough steam to our breads?
We want to offer fresh baked bread when we open every morning. However, it is impossible to make this happen, due to our hours of production. What can we do?
What are some names used for different types of breads?
Which of the loaves of bread most likely represents increasing amounts of soy flour?
I have used three of your recipes for French bread and I find the flavor of all of them very satisfactory. but the crust is tougher than i think it should be and i am at a loss to know how to correct this
How is starch and protein affected by the ingredients in the making of bread?
What is a general recipe for making bread?
What are the flavor components in bread?
What is the nutrient content of specialty breads?
Why does one scald milk for bread production?
What are the different types of ethnic breads?
What bacteria are involved in sour dough bread production?
Where was the first sliced bread done?
Do you have a formula for bread made with milk?
Have you ever heard of steamed bread?
My baker mixes our brioche using a straight mixing method. The end product is dry and heavy. Would a sponge method improve our product?
How do I braid a Challah loaf?
What is a good formula for Challah, the traditional Jewish bread?
how do we calcualte our scaling weight for bread dough to get a finished product of 16 ozs. And 24 ozs.?
Soft garlic bread sticks are high in demand. Can you provide a formula?
Our sales area is fully air-conditioned. What temperature and humidity do you recommend we keep it at, so our breads have the longest shelf life?
I feel that our bread does not have optimal volume after baking. Is our flour affecting the volume?
I want to add different seeds to some of our breads. What quantities do you recommend?
Many experts recommend using rye flour to prepare a sponge or starter. Do you agree?
Do you have any guidelines for how long we should bake our rye breads?
Our bread products constantly have large holes in the center of the loaves. We poke air holes during proofing to eliminate some air pockets. We have been told to add less yeast, among other suggestions. It primarily occurs in white breads. However, it also is very common in pumpernickel and most other breads. What is causing this? Is there an ingredient we could add to eliminate this or do you have any other suggestions?
What are some different types of bread?
What is the key to developing flavor in our breads? We don't seem to be getting a good flavor especially with no-time dough additives.
We want to par-bake some of our breads. How long do we bake the bread, and how do we need to store the bread?
Would you have a formula for a basic rice bread?
To make our production more effective, we want to freeze some of our rolls and breads. What temperatures do you recommend for the freezing process?
What is the history of baker's dozen'?
What can we do with bread that has not sold?
What is the average weight loss for white bread during baking and cooling?
On my last vacation, I visited a bakery that had an interesting bread. It was called "Mason Raisin Bread," and it had a combination of whole-wheat flour, bread flour, cornmeal and raisins in it. Do you have a formula for such a bread that you could share?
Is adding oil to our bread formula a good idea?
Which of the loaves of bread most likely represents increasing amounts of soy flour?
I've seen articles on baking that mention the desirability of a "closed crumb" versus an "open crumb." What, exactly, are bakers talking about when they talk about "crumb"?
Why do some yeast breads include mashed potatoes?
I have a problem with a formula that I received from another baker for rice flour bread. I've seen it made many times. However, when I try to make it, it fails. Please look at the formula and tell me what it's missing.
We want to par-bake some of our breads. How long do we bake the bread, and how do we need to store the bread?
We are having a problem with our Italian bread. The bread gets large holes inside, and we are trying to get a tighter crumb. Do you have any suggestions how we might accomplish this?
We are having trouble with our proofer temperatures. Any idea what to do?
Someone gave me some flour and said it is "green" flour. What type of bread will it make?
What is the affect of adding 2 times the sugar or overfermenting to bread dough on the final project?
What is the affect of substituting whole wheat flour for white bread flour?
What role do yeast and enzymes play in making bread?
What gives bread its light, fluffy texture?
A = left; B = middle; C= right |
Evaluating the image, assume that that these three loaves were baked in the same oven for the same length of time. Why do you hypothesize that these loaves differ in color? |
Would it be better to store a loaf of bread in the refrigerator or on the cabinet in your kitchen?
Hillary was baking bread. After mixing, kneading, allowing her bread to rise, she baked it at 400F for 35 minutes. After taking the loaf from the oven she was disappointed with the quality of her product. It was small and uneven with a low volume and a course texture. What could have gone wrong?
Which of these two loaves most likely represents over bleached or over fermented dough? Which of the two loaves most likely represents "green" flour?
What is the affect of too much fermentation? Too little sugar? on yeast bread quality?
Review the directions for the straight dough method of preparing bread. Indicate the science inherent within each direction.
What processes occurs during baking of bread?
What are the roles of ingredients in preparation of bread?
What are the mixing methods and advantages and disadvantages for preparation of bread?
What is staling of bread?
What are some of the main processes to impact the sensory characteristics of bread?
What is bread?
I have used three of your recipes for French bread and I find the flavor of all of them very satisfactory. but the crust is tougher than i think it should be and i am at a loss to know how to correct this.
Eiweck rolls have proven to be very popular with children and make great sandwiches. Do you have a formula?
Do you know the amount of dried dill I can add to bread formulas?
I'm looking for a formula for sweet, soft sandwich rolls. Any suggestions??
I would like to get different effects of some of my products with egg wash. What combinations can I use?
What is the role of ingredients and directions in the making of bread?
What is affect of overfermentation on the final bread product?
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Updated: Friday, July 24, 2009. |
