Make bread the right way; experts tell you how

Point guide to baking bread1acircAcircu00c2u0080Acircu00c2u0088Weigh mix and kneadMaida refined flour yeast salt and water are the basic ingredients used to make bread Mix them add water and start kneading the dough to develop gluten which holds your breadTipacircAcircu00c2u0080Acircu00c2u0088You will know the dough is kneaded well when it stops sticking to your fingers2acircAcircu00c2u0080Acircu00c2u0088Rest and proofLet the dough rest in a bowl for 45 minutes with a damp muslin cloth over it Also known as proofing it helps the dough to rise as part of the fermentation processTip To know if the dough has risen poke a finger and try to touch the base3 Shape and knock backDivide your dough for buns soft rolls etc and shape it with hand Flatten it with your fingers to deflate the gases This is known as a knock back Reshape the dough and proof it againTip You can also use a scraper a plastic or steel sheet to shape the dough4 ScoreIts a technique of using a knife to mark designs on the dough Earlier this used to distinguish an owners bread in times of community bakeries Scoring ensures that the bread bakes well from the inside too and is crusty5 BakeAfter scoring shift the dough to a baking tray and put it in the oven For a soft roll set the temperature to 200 degrees Celsius and later reduce it to 180 For sourdough and baguettes start with 280 degrees Celsius and later reduce it to 220Maida mattersRachelle Andrade Head baker at Mag Street Bread CoIts not possible to get the same kind of fluffiness that you see in breads at stores without using maida in the recipe You can use it in combination with other flours like nachni jowar bajra and makki ka atta maize flour We use them in our multigrain breadsNonos for firsttime bread makers1 Use active dried yeastCommonly found in grocery stores and supermarkets its the most unstable kind of yeast Instead use fresh yeast which you can buy under refrigeration in select stores or from the local bakery in the form of bricks Once you buy it immediately break it down into smaller packs of 50 grams each and store them in the freezer so you dont end up thawing and refreezing the entire pack each time you bake as this could lead to the yeast losing its potency The easiest yeast to use and store is instant yeast It can be stored for even a year in an airtight box in the refrigerator2 Overunderproof the doughAllowing the dough to ferment for too little or too long compromises on the volume flavour and life of the bread Follow the directions in the recipe as far as proofing time is concerned Understand the fermentation process to learn how temperature affects the dough3 Replace ingredientsOften home bakers substitute maida plain flour with atta wholewheat flour in a recipe for health benefits The problem is that recipes designed for the two flours vary greatly in terms of the amount of yeast they need how long they should be proofed or what volumes to expect So if you download a recipe for white bread but use wholewheat flour instead you are making a flawed start4 Use the microwaveThis is a complete nono You could use the convection feature of the microwave if yours has one but the best thing to use is a traditional oven or OTG Oven Toaster Griller5 Make a stiff dough A purilike dough wont work Knead wellCommercial vs homemadeSaee KoranneKhandekar home baker and author of CrumbsCommercial bread is compromised due to the several chemical additives used in its production When you make bread at home you use four basic ingredients which makes the bread more virtuous Its possible to bake exotic breads like baguettes focaccia and sourdough at home mdash all you need is a little understanding of the science of bread makingTryacircAcircu00c2u0080Acircu00c2u0088at homeacircAcircu00c2u0080Acircu00c2u0088Thai Green Curry BaguettesTime 2 hoursIngredients 1 kg bread flour extra for dusting 20 gms salt 25 gms fresh yeast 550 gms water 50 gms green Thai curry pasteMethodgt Mix theacircAcircu00c2u0080Acircu00c2u0088ingredients in a bowl slowly for two minutesgt Scrape the dough and mix for another three minutes on medium speed or till smooth Let it rest in an oiled bowl for an hourgt Knock back the dough and let it rest again until double in sizegt Knock back again and divide into two equal portions Shape each into 12 inch longs and place on a greased traygt Keep the bread for final fermentation Dust it with flour and score itgtacircAcircu00c2u0080Acircu00c2u0088Bake in a preheated oven at 220 degrees Celsius for 3540 minutesRecipe by Wisk By Cakesmiths For more DIYacircAcircu00c2u0080Acircu00c2u0088recipes log on to wwwmiddaycomSourdough bread at Mag Street Bread Co placed in a banneton a round or ovalshaped wicker basket that is used to proof breads and gives sourdough its characteristic concentric patternOn Saturdays and Sundays11 am to 5 pm LOG On to wwwbluebulbinCost Rs 1899for two guestsCall an expert homeKeen to learn baking bread like a professional from the comfort of your home Sign up with Bluebulb for a bread baking session where Davina Braganza a baker armed with six years of experience will arrive at your doorstep to teach two varieties from a list that features Irish Soda Bread Diabetic Brown Bread Garlic and Cheese Loaf or even dinner rolls You can also learn eggless bread recipes using substitutes like buttermilk vinegar and corn starchFancy ingredientsacircAcircu00c2u0080Acircu00c2u0088Nah use these insteadBran Sieve off your chakki atta and use the sawdustlike fibre which essentially is branFlours Its a myth that Indian flour cannot be used for baking bread Use the best quality local maida and attaFats Use homemade ghee and butter or even cooking oilBaking equipment Use steel thalis to make a focaccia or pressure cooker dabba to make a freeform round loafWhat is World Bread DayOver a decade ago International Union of Bakers declared October 16 as World Bread Day Home bakers across the world celebrate it by baking bread and blogging about it