Riding high on the inflated costs of raw materials and transportation, the price of bread has shot up by Rs 5 to Rs 10 in the past few months. For Mumbaikars, who hold their pao and sliced bread dear, this amounts to a substantial pocket pinch. If you did not master the art of sourdough in the lockdown, this might be a good time to start learning how to bake your own bread. It can feel daunting and laborious, but three city-based bakers let us in on tricks to get a simple, no-fuss loaf without trying too hard.

Proof of the baking 

Aditi Handa, co-founder and head chef, The Baker’s Dozen, explains that homemade bread is far more nutritious than store-bought varieties. “At home, we can incorporate ingredients such as sunflower seeds, sesame seeds, ragi flour and more. There is a huge list of additives and preservatives in store-bought breads. But at home, we can bake preservative-free, fresh bread,” she explains.