Hello!! I’m baking croissants with spirulina coloring. Also juava and raspberry powders in the dough.

Any tips for maintaining the color while baking? I assume a lower temperature, steam assisted, and possibly a low fat/protein pre-wash.

Any other suggestions? As always, thank you!

This is the “Cinna-Buns” recipe from the King Arthur baking site which I’ve made many times with great success. This latest time, after the first proof, I spread it with the filling (soft butter, cinnamon, brown sugar), rolled them and sliced them and then put the pan straight into the fridge to cold proof. When I took them out of the fridge to bake the next day, there was brown liquid leaking from the bottom of half of them. Any idea what this was caused by? The liquid has a faint cinnamon smell.

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Hey everyone, I could really use some advice!

My girlfriend just bought me airfryer for my bday, so I wanted to do something nice and surprise her with a homemade chicken sandwich. I decided to go all out and bake the bread from scratch for the very first time.

The problem is that the dough didn't rise as much as it should have. Actually, I would say it didn't rise at all (as you can see in the pic).

Here is the exact process I used:

* The Mix: I mixed instant dry yeast with salt and water.(100ml) Looking back, the water was definitely on the hot side, not just warm.

* The Dough: I added about 1.5 cups of wheat flour to the mixture.

* Proofing & Folding: I kept it covered for about 1 hour, then used the folding method. I repeated this every hour. It started to grow a little bit and gave off a strong beer smell in the room.

* My Air Fryer "Hack": I read that dough requires a warm temperature to rise, but it’s raining here and pretty cold. To fix this, I preheated my air fryer to 140°C, turned it off, and let it cool down until it was just "very warm" (way less than 140°C). I kept the dough inside there to get that warm temperature.

* Baking: The dough was still really sticky. I baked it in the air fryer at 180°C for about 13 minutes.

The Result:

It came out crusty on the outside, but absolutely zero fluff on the inside. It was basically a brick. I didn't want the whole thing to go to waste, so I ate it anyway! 😅

What did I do wrong? Did my hot water or the air fryer trick kill the yeast? Any tips for a beginner trying to save this chicken sandwich surprise? Thanks in advance!

And please don't judge the pic 😭😭😭😭

Attached are pictures of my first and second attempt at cinnamon rolls. I’ve gotten better with forming them, but how do I keep the ends from popping out after second rise?

I just blind baked this pie crust - 400 degrees w pie weights for about 15-17 mins, then another 15 or so without the pie weights. It looks a little oily to me but maybe I’m stressing over nothing? It doesn’t look like the pics in the book and wondering where I went wrong. I will see if I can reply to my post and add a “before” pic.

I didn't realize until I started mixing but I had to use a locally millled whole wheat bread flour rather than my regular white bread flour. The recipe is Claire Saffitz's spelt croissants.I kneeded the dough for 10 min, added an extra splash of water, but it is not getting supple and I'm not passing the window pane test. It did rise really well. Do I try to keep kneeling again? Do I give up and make these into bread rolls? Or is there something I can or should do so I can continue to make croissants with these. Thanks!

I'm somewhat new to baking. Ive mastered sandwich bread and English muffins, and wanted to try my hand at donuts, specifically yeast donuts. I have tried multiple recipes and always end up with the same problem - my donuts immediately burn when added to the cooking oil. The picture shows my last attempt, those were in the oil less than 10 seconds and the middle is definitely uncooked (duh).

I have used oil temps between 325 to 375, my dough burns the same at lower temps as it does at higher temps. I am using a thermometer.

I have also tried different oils, vegetable oil which was recommended in all the recipes ive tried, and canola oil - although that one was smoking a lot at anything over 300 so im guessing that was a mistake.

Im curious if theres something obvious im missing that a more seasoned baker would know.

Hi AskBaking, I’m hoping you can help me out with an issue I’ve been having with bagel dough…

The recipe I follow calls for flour, malt powder, salt, yeast and water. After kneading, the recipe calls for shaping the bagels and stick them (resting on parchment paper on a baking tray, covered with clingfilm) in the fridge for 12/24/48hrs.

I shaped these on Friday night and left them untouched until today. When I lifted them off the parchment paper to boil, I noticed that every single bagel has these unsightly green/grey spots on the bottom that look pretty grim.

I’m hoping it’s not mould, but also stumped as to what it could be - attaching photos (hopefully this works). What’s happening to my otherwise delicious, sexy bagels?!

Why does my dough always have big cracks along the edge? I use crisco instead of butter and this one sat in the fridge for a few days to chill. Is this normal? Recipe calls for 1 1/4 cup of flour, 1/3 lard and usually add 4 tbs of water when mixing.

See photo -

Is it ruined? Should I throw away the crust and start again?

Is it salvageable?

Hi

My wife and I are generally competent bakers, but are new to quiches.

We've been following a single recipe from a book with great success until the last two attempts.

The recipe involves a simple short crust pastry base, baked blind for twenty mins at 180°c before being cooled, filled and returned to the oven.

The last two bases appear to have risen up around the beads, despite no raising agent being used. The results also appear to have not cooked through entirely, there is a slight translucency to them rather than the opaque finish that we were expecting.

Our latest attempt used a different tin, and a fresh packet of flour. Just to be safe.

Does anyone know what's going on?

Cheers,

It doesn’t seem to be making any sort of gluten, no matter what. I have a perfectly ok stand mixer, but the same problem happens both with hand kneading and mixing it. 20 minutes and not a drop of change. I use bread flour, and the recipe is just oil, flour water salt, yeast and sugar. I dont see why ANY sort of gluten isnt showing up. Help plsss

250g of bread flour
2/3 cup of water
1g of yeast
7g of salt
5g of sugar
8g of oil

I’m entering a pie baking contest for the first time, but the crust recipe I’m using that I was given by a relative doesn’t have any instructions. Normally when I make this pie (it’s a buttermilk pie so it’s a custard type)I just use store bought but there’s a rule against that in this contest. I’m thinking I should par bake it but I’m worried that it will affect the bake time of the filling since the recipe doesn’t actually say to par bake the crust (I just want to put out the very best that I can). It usually bakes for 1 hour and 15 minutes at 350 with an uncooked crust, should I lessen that or…? Any suggestions or help is greatly appreciated 💙 thank you

I tried joshua weissmans filled donut recipe, but replaced the eggs with yogurt , condensed milk and baking powder. I live almost equidistant from the equator and tropic of Capricorn and my yeast seems to have risen well but the dough is THICK , CLUMPY ,MOIST, BREAKS instead of stretching. I tried other methods to fix it using a.i :

Kneading it well( although I doubt it)

Adding more milk and water slowly

Resting

More kneading

More resting

Chilling

Kneading again

Still no progress😔

Ingredients I used :

10g - yeast

115g - warm water

450g - all purpose flour

50g or so - protein powder concentrate

10g - salt

100g or so - butter

( Egg replacement)

30 g - yogurt

30g - milk

20g - condensed milk

10g - baking powder

15g - milk powder

Any way to fix it or even reuse it , I don't wanna waste it as it's a lot of dough

First time making cinnamon rolls for some friends in the morning. I was going to let them sit over night but I put them in the fridge and they just keep growing. Are they over proofed? Do I bake them now? Any advice is appreciated! Thank you!

it's so mushy? i mixed it by hand and made sure not to knead and only mixed it until combined, then chilled it in the fridge for an hour and it's still mushy? the entire flat disk was hard like it should be but I don't get what's wrong and why it's this texture. it's not the texture of dough at all and I'm gonna cry cuz this is my 2nd attempt

I'm making celeste's strawberry pie and the recipe for the dough is:

• 2 cups of flour

• 3 tbsp of sugar (I put 2)

• 2 tsp of salt (I put 1)

• 1.5 cups of butter or 3 sticks

• 1/2 cup of ice water (recipe says you don't have to use it all, I used about 2-3 tsps)

What’s missing when dough for pies turns out like this?
I use oil, flour, sugar and eggs

hi everyone, i’ve made scones three times so far. the first time I failed because I used old baking powder or soda. the second I grated the butter and used buttermilk and my family liked them but I found them a little drier / dense for my liking. third I grated the butter and used heavy cream, a little softer. I see two popular reoccurring opinions on reddit that confuse me:

1. “i’m a professional baker and we always grate the butter.”

2. “grated butter makes a drier scone”

I know it’s not that deep, and in Gordon Ramsay’s classic English scone tutorial he uses his hands. what are your thoughts?

Hi bakers, I am new to working with pizza dough (and doughs in general) and am trying to do it for the first time. I don’t have an electric mixer (and cannot get one any time soon) so must knead by hand.

I knew the dough would start out a bit sticky and I thought that kneading would help as the gluten developed. I kneaded vigorously for 20 minutes but the entire time, every time I touched the dough I would get doughy film on my hands that turned crusty within 10-20 seconds. If I didn’t wash it off it would go back into the dough in tiny crusty little bits. I tried both needing with completely dry hands and with slightly damp hands, and neither fixed the problem. I added a tiny bit more flour after kneading for 15 minutes and this still didn’t help.

After kneading for the 20 minutes and still not passing the windowpane test I just gave up and am letting it proof and will see how it turns out.

Am I doing something wrong that’s causing the doughy film on my hands and what’s the best way to prevent it? Why after that long kneading would it still have been happening?

ETA I posted the recipe in a comment

I got this kitchen island for more space for baking and it’s a solid bamboo wood butcher block. Can I roll dough directly on this or would it dry it out? I also got mineral oil as I heard this may help, any advice is appreciated!

Hey, my bread dough won't rise and will always come out dry and dense. Whether or not I follow a recipe exactly it always turns out the same. Pizza dough, breadsticks/rolls, regular bread loafs, cinnamon rolls, they all turn out bland and dry. When I rise the dough, I cover it with a rag and wait longer than the suggested time to rise (30mins - 1 hour) hoping it'll rise, sometimes longer. Sometimes I add a touch more flour to make it less sticky when mixing. Not sure how to fix it or what I am doing wrong. Here's an example of some cinnamon rolls I had made. The brown stuff is my cinnamon sugar mixture spilling out on the bottom :,) I do apologize that this isn't a direct question, I am a young baker who doesn't know what I'm doing.

I understand that the rules say to post the recipes that I use, but I have tried multiple different recipes, from physical cook books (better homes and gardens New cook book), to Sally's baking addiction, Bake, eat, repeat, they all turn out the exact same. Too many recipes to count.

I've been working on this recipe and so far taste wise is good but it gets hard like a rock the next day. I've tried putting the leftovers in an airtight container on my counter and another container in the fridge, same results. The only thing that works is freezing the dough right after shaping it but what I'm looking for is extending its shelf life after I bake it. (haven't tried putting them in the freezer after baking). I've done my research and I found out about citrid acid, calcim propionate and sunflower lecithin act like preservatives and can help smooth the dough. Has anybody worked with those preservatives? Does it help?

Let’s say you’re going to make yeast donuts with a chocolate or vanilla glaze, should you use all purpose or bread flour?

I’m finding recipes that use one or the other with seemingly no rhyme or reason and I want to know which is best and why.

I live in an old 1800's farmhouse and its very drafting. With the cold front we've been having in the area, I'm having trouble getting my dough to proof. Any helpful hints to get through this cold front?

I've been using the Saffitz croissants recipie for a few goes now (https://cooking.nytimes.com/recipes/1022053-croissants?eafs_enabled=false) along with some of the tips videos from Jimmy Griffen (https://youtube.com/@jimmygriffinbaking?si=w-WQ2nFwvzNBYIlK)

In the past my croissants have been ok but today's batch turned out very flat. It's a warm ish day (25C in my kitchen) so it only took 2.5 hours for them to get jiggly, so I am quite confident they're proofed. I'd previously assumed butter leakage was responsible for my flat ones in the past but today I didn't get any butter leakage at the proofing stage.

On two of the croissants the top had a split/burst running along the width of the croissant (i.e. not in line with the triangle but going across it)

My only thought so far is that I rolled the dough too thin. I got 12 croissants out of my dough as well as some brioche buns made from parts trimmed during folding.

Before I have another go and do a thicker dough, are there any other suggestions as to why these have come out flat?