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Tier 2 source5 answers cite this

James Beard, "Beard on Bread"

James Beard, "Beard on Bread" is a tier 2 source on AskedWell — Established editorial reference. Cook’s Illustrated, King Arthur, Serious Eats class. It's cited in 5 cooking, fermentation, and baking answers. Click any answer below to read the cited claim in context.

Every answer citing this source

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  1. how long does… · baking

    How long does bread dough take to proof?

    Bread dough needs 1–2 hours bulk fermentation and 30–90 minutes final proof at 75°F (24°C). Cold proof in fridge extends to 12–24 hours for flavor development.

    Why we cite it here: Classical home-bread proof guidance

  2. how long does… · baking

    How long does brioche dough need to proof?

    Brioche proofs in 4 stages: 1–2 hour bulk → overnight cold ferment (8–24 hours fridge) → 1–2 hour final shaping rest → 1.5–2 hour final proof at 75°F. Total: 12–30 hours from mix to bake.

    Why we cite it here: Accessible home reference: 16-hour total brioche method

  3. what ratio of… · baking

    What is the basic flour to water ratio for bread?

    Standard yeasted bread is ~5:3 flour to water by weight (60-65% hydration). Lean bread (no oil/eggs): 65-70% hydration. Enriched (brioche, challah): 50-60% hydration. Pizza/ciabatta: 70-80%.

    Why we cite it here: Accessible home reference with basic hydration ratios

  4. how long does… · baking

    How long does it take to proof yeast?

    Active dry yeast proofs in 5–10 minutes at 105–115°F (40–46°C) with sugar. Sweet spot: 10 min. If yeast hasn't foamed in 15 min, it's dead — restart with fresh yeast. Instant yeast skips proofing entirely.

    Why we cite it here: Classical home reference for yeast handling

  5. what temperature for… · baking

    What temperature should I bake bread at?

    Standard yeasted bread bakes at 375-425°F (190-220°C). Specific styles: French bread + sourdough 450-475°F · Brioche + enriched dough 350-375°F · Pizza 500-550°F · Whole wheat 350-375°F · Quick breads 325-350°F.

    Why we cite it here: Classical home reference for yeast bread temperatures

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