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Bread & Pastries/Questions
| Subject | Date Asked | Expert |
| Puff pastry filling | 12/29/2011 | Ralph Onesti |
| Q: I've been experimenting with puff pastry lately, and I've run across a little bump that I'm hoping ... A: the French would have you beheaded...lol You know the secret to good French puff ... | ||
| Substitute | 12/21/2011 | Ralph Onesti |
| Q: I need Nabisco's Zwiebach biscuits for a recipe, but they stopped making them. Do you know of a good ... A: For this formula we use a pre-ferment (sponge) Pre-ferment 55 grams fresh compressed yeast (if you ... | ||
| Commercial Oven | 12/15/2011 | Ralph Onesti |
| Q: I read recently that you like the brand Vulcan but I wanted to know if Montague was any good. I'm ... A: In most cases, commercial ovens are pretty much even up. If the oven you like meets your needs, and ... | ||
| Bread | 12/11/2011 | Ralph Onesti |
| Q: I'm getting plenty of lift on the first rise, but the second rise is never as much. Some loaves are ... A: OK...let's see what we have here: OK...let's analyze this: ... | ||
| Bread | 12/9/2011 | Ralph Onesti |
| Q: I'm getting plenty of lift on the first rise, but the second rise is never as much. Some loaves are ... A: short answer...nope! The yeast has plenty to feed on with the flour. Some questions: 1. are you ... | ||
| MACAROONS | 12/2/2011 | Ralph Onesti |
| Q: its me again. Please tell me if I can freeze french macaroons after baking and filling. These are ... A: Traditional Macaroons are all egg whites and probably won't freeze well before baking. However, you ... | ||
| Flour Free Bread | 11/28/2011 | Ralph Onesti |
| Q: I would like to adjust a bread recipe I received through ... A: OK... The rye is heavy! If you're using wheat gluten anyway, and rye is all carbs, to lighten it ... | ||
| Flour Free Bread | 11/28/2011 | Ralph Onesti |
| Q: I would like to adjust a bread recipe I received through ... A: First off...I do NO gluten free baking! However, from my friends who do, I do know that you don't ... | ||
| Making Bread | 11/13/2011 | Ralph Onesti |
| Q: I was reading a previous questions/answer session you had with "Linda" about making bread. I have ... A: For a formula to try, go to adagiobakery.gmail and I will send you something to try. For gluten ... | ||
| German Christmas Stollen | 11/2/2011 | Ralph Onesti |
| Q: I bake quite a lot of yeast breads and am not exactly a beginner. Since moving to Germany several ... A: I have two stollen recipes you might like. If you go to adagiobakery@gmail.com I'll be happy to ... | ||
| cake roll | 10/31/2011 | Ralph Onesti |
| Q: Is it possible to use a cake mix to make a chocolate cake roll, filled with a marshmellow cream ... A: We're talking "roulade" here...or rolled cake. The trick is to bake the batter on a sheet pan, on ... | ||
| baking | 10/26/2011 | Ralph Onesti |
| Q: As a beginner how can I improve my skills in bread making,pastries/baking. Thanks A: What a loaded question. That's like asking, "Do you know how to get to Carnegie Hall". Of course ... | ||
| raisin bread | 10/16/2011 | Ralph Onesti |
| Q: I finally figured out how to make white bread. And I even figured out how to get the crust nice and ... A: First of all, since I can't see your formula, I'm a teensy bit in the dark here. But here is an ... | ||
| Pizza Dough | 10/3/2011 | Ralph Onesti |
| Q: Okay, Ralph....I give up! I need your advice on pizza dough. I want a soft, chewy pizza dough ... A: Well...it sounds like you've tried everything! First of all, no added gluten and no high gluten ... | ||
| yeast baking | 9/16/2011 | Ralph Onesti |
| Q: i often make a nut roll cake called "potica"- basic yeast dough and sweet walnut filling- sometimes ... A: In enriched yeasted products like what you're describing, or brioche, etc, caving in is usually a ... | ||
| bread | 9/15/2011 | Ralph Onesti |
| Q: i would like to know how many loaves of bread can 1kg flour produce. please send me the simplest ... A: How many loaves depends on how you divide. So, if you make a formula based on 1KG flour, you will ... | ||
| my cake developes a crack | 9/9/2011 | Ralph Onesti |
| Q: Whenever, I bake a cake at home, it develops a complete circular crack. Rather, it looks like a ... A: Ok...to some extent...most of this is normal...almost. And, to some extent, slight cracking of cakes ... | ||
| my cake developes a crack | 9/8/2011 | Ralph Onesti |
| Q: Whenever, I bake a cake at home, it develops a complete circular crack. Rather, it looks like a ... A: I have a question or two or three. 1. Your oven setting, I hope you mean centigrade and not ... | ||
| Ramen noodles | 9/3/2011 | Ralph Onesti |
| Q: http://www.ehow.com/how_5162701_make-japanese-ramen-noodles.html I want to try out this recipie, ... A: I went to the recipe you sent. It all looks really straight forward for noodles of any kind. ... | ||
| Baking bread | 8/24/2011 | Ralph Onesti |
| Q: i was wondering if there is a substitute for baking a loaf in stonewear with a lid? would placing ... A: Baking in stoneware creates a fake oven effect. It is what some do if they don't have oven stones, ... | ||
| Help | 8/22/2011 | Ralph Onesti |
| Q: What is Fast Rising Active Dry Yeast and give an example? What is Quick Rise Instant Yeast and give ... A: These are all the same product, and the same variety of dried, granular baker's yeast. They can be ... | ||
| pastry decoeations | 8/19/2011 | Ralph Onesti |
| Q: Many tims when I watch Cupcake Wars on the food channel, that lady judge mentions a decoration on ... A: Your spelling was close enough so that I understood what you meant. Tuiles is the proper ... | ||
| Looking for 2 piece antique bread tin.... | 8/11/2011 | Ralph Onesti |
| Q: My parents had a round, cylinder type black bread tin..there were two pieces to it and a metal coat ... A: Sounds very much like a round "pullman" loaf pan. However, this is an antique, and finding one will ... | ||
| replacing all purpose flour | 8/4/2011 | Ralph Onesti |
| Q: I have a few recipes that I would like to alter to be a bit healthier. I would like to replace some ... A: There is really no "conversion". If you are talking about bread recipes, I would use the same ... | ||
| freezing chelsea buns etc | 7/29/2011 | Ralph Onesti |
| Q: I do alot of baking and I just made chelsea buns however I am not sure weather or not they can be ... A: I'm not a big fan of freezing baked goods. However, Chelsea dough is very much like brioche. ... | ||
| tough results | 7/27/2011 | Ralph Onesti |
| Q: I live in a high altitude, 6500-6700 above sea level. When I make my grandmother's sweet rolls they ... A: Well...you seem to be on track. By the way...there is no problem with the overnight fermentation in ... | ||
| Advice on baking bread in oven | 7/24/2011 | Ralph Onesti |
| Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: OK... The only argument I have is in time savings... Kneading by hand is a killer! If you can't ... | ||
| Advice on baking bread in oven | 7/23/2011 | Ralph Onesti |
| Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: I looked at your spead sheet...all it had was a part of the method and none of the ... | ||
| Advice on baking bread in oven | 7/23/2011 | Ralph Onesti |
| Q: I followed your advice from my earlier question regarding mixers. I purchased a cast iron skillet ... A: Well Linda... Don't thank me...you did it. In home ovens, making free form loaves (not in a pan) I ... | ||
| donut recipe | 7/22/2011 | Ralph Onesti |
| Q: I need a donut recipe for a cake donut and a yeast donut. Can I expand the recipes to twenty 23kgs ... A: You sound serious...good for you. I'm going to make a suggestion. There is a book on baking...the ... | ||
| tough results | 7/20/2011 | Ralph Onesti |
| Q: I live in a high altitude, 6500-6700 above sea level. When I make my grandmother's sweet rolls they ... A: I'm thinking...right off the bat, you're creating too much gluten in the mixer. Remember, if you're ... | ||
| Bialys | 7/19/2011 | Ralph Onesti |
| Q: Back to the bialy recipe -- I tried making bialys at home and the dough is coming out pretty good. ... A: OK...let's see if we can get this all in. First...a Poolish will be a bit bland. How about trying a ... | ||
| Help | 7/18/2011 | Ralph Onesti |
| Q: Explain how a pan's surface affects the outcome of the baked product? What else can a sheeter do? ... A: Michael: This site is here to help bakers who are having problems with their bakes to get help. ... | ||
| Help | 7/16/2011 | Ralph Onesti |
| Q: Explain again What kinds of products can be made from yeast dough? What other benefits does gluten ... A: Yeast doughs make bread, laminated does like croissant, and European breakfast breads like brioche. ... | ||
| Mixer for making bread | 7/16/2011 | Ralph Onesti |
| Q: I have been reading a number of your questions on this site and I was wondering if you could suggest ... A: Linda: If you are baking on one stone, then I would eliminate the bottom stone and put a rack with ... | ||
| Mixer for making bread | 7/16/2011 | Ralph Onesti |
| Q: I have been reading a number of your questions on this site and I was wondering if you could suggest ... A: Ok...let's talk mixers... Planetary mixers, such as the Kitchen and and many of its counterparts is ... | ||
| Help | 7/15/2011 | Ralph Onesti |
| Q: Name 3 characteristics of quick breads? Describe the characteristics of quality yeast products? Name ... A: While this is kind of fun, I think your questions are on the order of "academic" and not specific ... | ||
| Help | 7/14/2011 | Ralph Onesti |
| Q: What other benefits does gluten give dough? Why is gluten so important in the baking process? Why is ... A: Gluten is there strictly for the structure of the loaf. Temperature is all important for ... | ||
| Help | 7/14/2011 | Ralph Onesti |
| Q: You are a good helper to me. Explain what occurs in each stage of kneading dough with a commercial ... A: First of all, in a small, artisan commercial bakery, a spiral mixer and not a planetary mixer. ... | ||
| Bialys | 7/14/2011 | Ralph Onesti |
| Q: Back to the bialy recipe -- I tried making bialys at home and the dough is coming out pretty good. ... A: OK...let's start here: Be as specific as possible and give me your formula and method for making ... | ||
Ralph Onesti
Top Expert on this page
Expertise
Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.
Experience
I grew up in the pastry business in South Philadelphia many years ago.
I trained with the best in bread baking artisan style loaves.
Organizations
Bread Baker's Guild of America
Education/Credentials
Trained with the family in the family business, and award winning bread artisans
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