Where the bread is a winner

Mouldable Dough

Where the bread is  a winner

The ‘Bread Festival’, held at Vivanta by Taj, simplified the otherwise difficult process of bread-making for those who are keen to dole out fresh ones in their kitchen.

Bread expert Payaal Guptae and chef Selvaraju  demonstrated the nuances of bread-making at Sugar ‘n’ Spice, the coffee shop, which made many realise that the process was not as complicated as it appeared.

“We will make three types of bread today — gluten free bread, German rye bread as well as corn bread. The entire point of demonstrating it is to show that bread-making is a very simple process and one can easily make it at home,” explains Payaal Guptae.

She was accompanied by chef Sanjeev and the trio showed all the processes
involved in bread-making.

Right from assimilating the ingredients and making the dough to putting it into the mould, fermenting it and finally baking it. Everything was explained in great detail.

“You can garnish the bread with different kinds of seeds, which will not only add to the nutritional value of the bread but also enhance its taste. The fun part is when you shape it, you can put it into the mould or make small rounds. Before putting it into the oven you can make gashes which are similar to your signature,” informs Payaal.
While the corn bread has a soft and crisp texture and had a distinct yellow colour, the German rye bread is dense in its texture and is a healthy option for a breakfast or any meal.

   Chef Selvaraju also advises that one can use hands to knead the dough.

“You can also use your hands to make the dough for the bread if you don’t have a paddle or a hook at home. It is very convenient and will give good results,” he informs.

Simple tips, which can come in handy, while making breads were also given.

“Putting the bread on a wire rack till it cools down to room temperature is a good option as that will help the bread to cool down uniformly. Also, make sure that the mould is well oiled. Using cool water to knead the dough is better as compared to warm water as it gives the dough a good shape. The oil should be applied in one stroke in the mould and level the dough with wet hands once put into the mould so that it does not stick to the hands,” advises Payaal.

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