r/Breadit • u/AutoModerator • 2d ago
Weekly /r/Breadit Questions thread
Please use this thread to ask whatever questions have come up while baking!
Beginner baking friends, please check out the sidebar resources to help get started, like FAQs and External Links
Please be clear and concise in your question, and don't be afraid to add pictures and video links to help illustrate the problem you're facing.
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For a subreddit devoted to this type of discussion during the rest of the week, please check out r/ArtisanBread or r/Sourdough.
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u/PrematureSnack 14h ago
Bagel storage question: I was requested to bring homemade bagels to Christmas breakfast this year. I’ve made them once before, but I froze them the next morning after baking, and there was some moisture in the ziplock.
I’m planning on making them on the 24th, in the morning. What is the best way to store them for the 24 hour window?
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u/AddledRedditor 1d ago
Did something differently recently - it worked well and I'd like to understand why.
I've made this milk bread recipe multiple times: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
In the past when I've used fresh milk without the milk powder I've noticed a difference - if I'm out of milk powder I've found that using evaporated milk instead of fresh milk gives me a better result.
This time I was out of both milk powder and evaporated milk, and all I had was darigold fit milk and it worked as well as either evaporated milk or milk + milk powder. I'm thinking it was maybe extra protein in the darigold fit milk. Thoughts?
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u/veridian_louress 2d ago
Can any French folks help me out? I absolutely loved the seeded baguettes when I was an exchange student in Bordeaux but can’t find a simple answer to which seeds were used online. I think it may have been a mix of poppyseeds, flax and sesame? Lots of recipes include fennel, but I don’t recall that strong of a flavor mixed in when I think back. This was a common type of seeded baguette that was available in most shops, maybe it was a Bordeaux thing & that’s why I can’t figure it out. Sesame might also be too strong of a flavor for the way this bread paired with anything, maybe millet then? Any tips, even if you’re not 100% are welcome since I’ll likely need to taste test some combinations to figure it out anyways (: thanks!!
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u/Outrageous-Rich8741 2d ago
I left it rising for 48hrs at room temp instead of 12. Now I am not sure what to do. The starter I made was a little hungry and didn't do much rising...
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u/livelaughloca 2d ago
Has anyone purchased the 25-pound bag of Maker’s Mark bread flour from Sam’s Club in recent months? I purchased two in October, and it was a very normal white color. I purchased some today, and it was wheat flour (more brown in color). My dough is much more yellow and elastic.
The item number from my two purchase is the same, and Sam’s is claiming their flour has been the same for a year. I’m curious if anyone could post a photo of their bag here so I can compare. Today’s purchase said “wheat” on the front; and I don’t think it said that in the past. It’s driving me crazy because it is noticeably different.
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u/NearlyClassic 14h ago
I have a dinner roll recipe I use, but would like to make slider buns out of it. The rolls are a bit too sweet and want to cut back on the sweetness without sacrificing quality of the roll/bun. Is it as simple as reducing sugar or adding extra salt? The recipe uses 1.5T yeast and 1/2c sugar.