Baking Better Breads

I love breads!!! They bring so much of flavor to our lives and are satisfying!! 

Being an amateur cook it took me time to realize a few points that could help me make my breads fluffier and better... and I am getting there every loaf at a time!!!

While growing up in India, the usual breads we use to have was either the simple white bread or pav. The other versions are the non-baked versions like chapati or parathas and puris.

Slowly and eventually we were opened to the world of some delicately flavored breads in some restaurants and bakeries in delhi... but somehow it still never struck to me that there are actually very many many types of lovely breads out there... and they make up to be a lovely snack!!

When I started out, with baking I started with basics like white breads only, because I also needed to understand the taste, texture and basics about yeast, resting time, gluten, temperature and flavors that work and ones that don’t. Next, I tried to understand the flavors and breads from around the world, like Italian breads, the Mediterranean breads and I am yet to reach the French part... not my fault... but Italians have a huge variety!!

The purpose of this blog is to write and share a few things that I have learnt by reading, watching others and by making some mistakes myself!!! So ...here goes...

1. a.If you want to make a single small loaf; while using fresh or dry yeast you can initially knead the dough with a spoon or machine just until the dough hold together, then transfer to a slightly floured surface and use hands to knead. The warmth of hands starts activating the yeast.
2. b.The salt should be added to side of bowl, not in centre with yeast as salt will kill the yeast!!
3. c.Even if the dough is sticky, don’t add extra water... knead it with hands for 8-10 mins and then you will see the dough falling back and becoming elastic by itself. This means that the yeast is getting activated.
4. d.To check if the dough is ready to rest, take a piece in between fingers and stretch... if it forms a slight membrane, it means it is ready.
5. e.Before putting the dough down for resting, ensure that the surface of the dough is smooth and uniform without any holes or roughness to ensure that the carbon dioxide produced by yeast that will help the dough to rise doesn’t escape!!
6. f.Easy-Blend yeast ( or fast-action) doesn’t need to be mixed with liquid. Just combine it with the flour and other ingredients as directed.
7. g.If using fresh yeast, allow 15 gm to each 1 tbsp dry yeast. 
8. h.For dry yeast, put in small bowl and add warm liquid and leave to stand for 15-20 min before mixing it with dough. This is one way to use it and the other way is described above.
9. i.It is important to check the viability of yeast otherwise the bread does not rise. To check put a dry plastic spoon in the yeast packet and lift. Good viable yeast will stick to the spoon.
10. j.If you are in any doubt about dried or fresh yeast, mix the yeast with some water at room temperature and set the mixture aside in a warm place for 10-15 min, after this time the mixture should be foamy, if it isn’t, discard it.
11. k.The bread dough is usually left to rise for the first time for 1-2 hrs until doubled in bulk, after this to check push your finger into the dough and make a hole, if the dough is ready it will slowly spring back up.
12. l.After giving shape to the dough when it is kept to be risen for the second time for 30-45 mins, before putting in the oven, the dough should be disturbed to minimum even for brushing, otherwise the fluffiness might be lost.

And now I have started experimenting more with breads... in fact I make almost a small fresh loaf everyday as snack for Aayan and Kaushal because they love fresh warm bread!!! 

and I hope you will enjoy the recipes too!!!

Till next time... enjoy cooking!!!! cheers!!!