60:40 APF:WWF
As every wife and mother, my family's health is of prime importance to me. I was happy that I was ...
100% APF/Maida Bread
Ever since my friend added me to a baking group on Facebook, I have been really hooked on to it ...
100% Whole Wheat Bread (Autolyse)
After achieving some success in all purpose flour(apf)/maida breads, it was but natural for me to try out a fully ...
Semolina + Whole Wheat Bread
Since the day I started baking breads, I have constantly been trying out different proportions of whole wheat flour, maida, ...
50:50 Apf:Wwf Bread
Those were the days when I had just started baking breads. I have had my share of dense and not ...
Spicy Vegetable Bread
After making maida and whole wheat plain breads, I wanted to try some kind of spicy loaf bread filled with ...
Nutella-Swirl Bread
After tasting some success in all putrpose flour (apf) breads, combination of apf and whole wheat flour(wwf) breads and fully ...
Whole Wheat Flour Bread (Tangzhong)
Its not everyday that you are satisfied with the height of your 100% whole wheat flour bread. I was quite ...
Semolina Bread
A revisit to this post: 30/01/2021: As I have been chosen to be mentor for the coming month for a ...
Spicy Onion Bread
An attempt to make a small loaf with the rich flavours of spring onion and garlic. Made this in my ...
Bread Baking Facts
All that you wanted to know or should know about bread baking and some tips and trouble shooting methods: Bread ...
Yeast Facts
Yeast is often considered as an unmanageable and untameable beast by many. Some are even scared to think of baking ...
Truly inspiring..looking ahead to try your recipes
Aww.. thanks a lot. That’s so encouraging.
Hi mam,
Today I baked this bread..unfortunately it turned out to be hard mam..what could be the reason mam..please let me know mam..
There could be many reasons, Mona. Not a good yeast or not kneaded well or not proofed well. Overbaked or very high oven temperature
Hi Pradeepa. Tried this recipe today. All the steps are performed exactly as is. In fact even the batter did rise well in the first proof. But for some reason my bread doesn’t turn out to be like bread, Instead it is like a hard rock
Which yeast? How long did u proof? Give more inputs. What temp did u bake and for how long
Any gluten free bread recipes which can be used for sandwich..
Im planning to bake gluten free bread and store for entire week for sandwiches, kids lunch box etc
Sorry. Yet to try a gluten free bread
Hi, I am new to breads and my bread crust has turned super hard.. why is that so and can u guide me as to where I am going wrong
At what temp do you bake? Try to reduce it by 10-20 degree Celsius. Apply butter as soon as you take the bread out of the oven. Cover with a soft moist muslin cloth while cooling. All these would help. Eventually the bread will soften on cooling.
Hi Pradeepa, have a doubt. Ydy I tried slow proof bread. But was a failure. I (refrigerated the dough after first proofing. Shaped into a log and kept it in the tin. ). It’s first rise was so good with no cracks on the top. But while 2nd proofing in the fridge, after one and half hour it cracked so badly. Why is it so ? ( But we Malayalees don’t throw everything. So fast right. So I converted it into a “Wrap” with home made veg pattice filling(of course ur recipie) . And it was a Great success!!!😀. But I wanted to know the reasons of crack. Pls rly. Btw thanks for the veg pattice . Just changed peas to Soya and added some spice powders. It was awesome. Thanks once again Dear,,
Hi
My Pullman loaf tin is 11 1/2 by 4 1/2 so what will be the quantity of flour
Is the height and width same? Will depend on which flour you are taking.
Hi Pradeepa
I am big fan of your recipes! You are just excellent! A small doubt- why is there a difference in the quantity of yeast in each recipe of bread? Is it critical to follow it. ,is there a general rule for the quantity of yeast?
Thanks Asha. No there is no general rule as such. Depends on the yeast, the weather conditions, time required for proofing etc. My first pack of yeast was really very powerful and hence required very less. As it got older I felt I needed to add lil more. My second package was not as good as the first one..also if I m in a hurry and I want to bake my bread fast, I add a lil more. You can use your discretion based on the quality of your yeast
Very knowledgeable article . THanks ..
You are such a inspiring master baker.
Always looking forward to read your post.
Thank you so much, Urmila. Such positive comments are really inspiring
Thanks a lpt
Amazing recipes