Pullman Loaf

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This bread is a big check on my bucket list of breads to bake. I have wanted to bake the Pullman loaf for the longest time and the search for the loaf pan took forever. Finally I could lay my hands on a cool loaf tin with a lid and I immediately set off to bake this one. I have baked in thrice in the last week, with white flour, with wheat flour and a seeded version. I think I might finally be getting closer to my goal of not buying bread and having it all homemade.

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The Pullman loaf was developed by the Pullman company to be baked in a compact kitchen and so that it can be stacked in the minimum possible place. It is baked in a loaf tin with a lid that is slid on the tin to ensure that the bread retains its rectangular shape and does not rise unequally.

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Recipe adapted from ‘The New Artisan Bread in 5 Minutes’

Makes one 9*4 loaf

WHAT WE NEED

455 gms All purpose flour

340 gms Lukewarm Water

5 gms Instant yeast

10 gms Salt

WHAT TO DO

  • Mix all the ingredients together and ensure there is no dry flour left
  • Let it rise till it is doubles and then collapse a little. It should take around 2 hours
  • It can immediately be used but the dough is easier to handle if refrigerated for 2-3 hours
  • Grease a 9*4 Pullman loaf tin and the lid with butter or oil
  • Transfer the dough to a lightly floured surface
  • Dust the dough with a little flour and shape it into a ball by stretching the dough on each of the four sides to the bottom
  • Extend the ball to an oval shape and drop it into the loaf tin. The dough should come up to 3/4 of the tin
  • Close the lid and let the dough rise for 1 hour 45 minutes
  • Preheat the dough to 250C
  • Bake for 45 minutes and then take off the lid to bake for 10 minutes
  • Remove the loaf from the loaf tin and let it cool completely before cutting it into slices
  • Enjoy!

NOTES

  1. I also tried this recipe with 300 gms All purpose flour and 155 gms whole wheat flour and it worked beautifully
  2. I also sprinkled some sunflower and melon seeds on top after transferring the dough to the loaf tin.

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This is part of the Bake-a-thon 2017

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Sourdough Brown Bread

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One thing I learned is that the temperature and weather of a place has such a huge effect on the type of bread produced, especially in a sourdough loaf. The sourdough starter has to be able to double in size at a good speed for the loaf to rise and proof well. The same starter which doubled in less than 3 hours just a couple of months ago now takes nearly 6 hours and more if it is left to double at night. What bread baking has taught me more than anything else is patience. When you realize that there is nothing you can do to make the dough rise to double its size except wait and watch, you also realise that there are so many things not in your control and sometimes all you can do is wait. When I started baking, I would rush to the kitchen every now and then to check on the dough. Now that anxiety and palpitation has transformed to amazement and wonder when I see how 3-4 simple ingredients when put together can result in a beautiful loaf. I still go to the kitchen every now and then to check but it is more to observe how nature works in wonderful ways and stare at the bowl in amazement every single time.

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Recipe adapted from Flour, Water, Salt, Yeast by Ken Forkish

Makes 1 loaf

WHAT WE NEED

151 gms All purpose flour

74 gms Whole wheat flour

174 gms Water

6 gms Salt

57 gms Sourdough starter / Levain at 100% hydration

 

WHAT TO DO

  • Mix the all purpose flour, whole wheat flour and water. Kneading is not essential. We just need to ensure that there is no dry flour left.
  • Cover and set aside for 30 mins
  • Add the salt and levain and mix well to integrate them into the flour mixture
  • The dough temperature needs to be around 25C. If it is lower then the dough will take longer to double
  • We need to stretch and fold the dough four times of which atleast 2 should be in the first hour and the rest in the next 2 hours
  • Set aside for bulk fermentation for 14-16 hours or till it doubles in size
  • Gently take out the dough and transfer it to a lightly floured surface
  • Shape it into a tight ball by stretching it on each of the four sides and pulling back the dough
  • Place the dough seam side down and let it proof for 3-4 hours
  • Preheat the oven at 250C
  • Check if the dough is proofed optimally by the finger dent test.
  • Transfer the dough to an oven safe bowl with a lid and bake it covered for 20 minutes
  • Take the lid off and bake it for 20 minutes
  • Take the loaf from the bowl and let it cool completely
  • Slice it only after it has cooled fully
  • Enjoy!

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This is part of the Bake-a-thon 2017

Cornell Bread

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I have a bread today which I owe to my sudden bouts of cleaning my kitchen. There are certain days, however rare, when I go into a cleaning mode. Nowadays I do more frequent cleaning but just a small area at a time. When I was clearing up my baking section, I discovered a pack of wheat bran that I bought quite a while ago and which was due to expire in another month. I got into panic mode and have been trying to add bran in everything and simultaneously convincing my husband and daughter that it is the absolute healthiest and best thing they can ever have.

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I had to get a bread recipe with bran and I got super lucky with this Cornell Bread. This one is from ‘The New Artisan Bread in 5 Minutes a Day’ and is a keeper primarily because my daughter loved it. It isn’t often she loves bread unless it is topped with excessive jam. Cornell bread was developed during World War II when food rationing worried people about giving adequate nutrition to their children. It was the Cornell University Professor Clive McKay who developed the bread including dry milk, wheat germ and soy flour to provide proteins and vitamins.

Since I did not have wheat germ, I used wheat bran. I also used a lot more bran and soy flour than the original recipe because my primary purpose was to get a healthy loaf (and more importantly finish the bran and soy flour). The loaf was beautiful and tasted well even for the husband and daughter. It worked great as a buttered toast too. So try this awesome loaf and let me know how you liked it.

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WHAT WE NEED

212 gms All purpose flour

185 gms Whole wheat flour

50 gms Soy flour

20 gms Wheat bran

393 gms Lukewarm water

5 gms Instant yeast (1 1/2 tsp)

23 gms Honey

12 gms Salt

19 gms Milk powder

WHAT TO DO

  • Mix the all purpose flour, whole wheat flour, soy flour and wheat bran with water and set aside for half hour
  • After that, add the yeast, honey, salt and milk powder and mix well. Cover and set aside.
  • Stretch and fold the dough after 20 minutes and again after 45 minutes. The dough should be relaxed completely before the stretch and fold.
  • Let the dough rest and double in size. It should take around 2 hours depending on the temperature of the dough and weather. The ideal dough temperature is 25-26C. If it is less then the dough will take longer to rise.
  • You can shape the dough after it has doubled but it will be easier to handle after 3 hours of refrigeration. I let it refrigerate for 16 hours because of a change in my schedule. Dough can be refrigerated up to 7 days.
  • Take out the dough and gently transfer it to a lightly floured surface
  • Shape it into a ball by stretching it gently on one side and pulling it back and below the dough. Turn the dough 90 degrees and repeat till all four sides are pulled back and the dough is ball shaped
  • Let it proof for 1 hour. Press the dough lightly with a floured finger. If it springs back immediately it is not yet prooofed. If it doesn’t spring back at all then it is overproofed. If it gets back to position slowly then it is rightly proofed. This is the finger dent test
  • Preheat the oven at 250C
  • Transfer the dough to a greased and floured oven safe bowl
  • Sprinkle some dough on top and make few incisions in any desired pattern and close with a lid
  • Bake it covered for 20 minutes and then take off the lid
  • Lower the temperature to 225 and bake uncovered for 20 minutes
  • Lower the temperature to 200 and bake for 7-10 minutes till it gets a nice dark brown colour
  • Take it out of the oven and gently unmould the bread from the bowl
  • Let it cool completely on a cooling rack before slicing
  • Enjoy!

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NOTES

  1. If soy flour is unavailable then you can replace it with equal amount of whole wheat flour
  2. If you want to measure the ingredients in cups instead of gms then here is a nice conversion chart you can use

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This is part of the Bake-a-thon 2017

White Bread

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For the longest time, I have been lured by hole-y crumbs. I have tried multiple ways to bake bread to get the perfect airy bread and I have not succeeded. I have been reading about this wherever and whenever possible, be it books or Facebook posts or articles on multiple websites. Though I still haven’t attained that level of proficiency, this particular loaf has been a step up from the comparatively smaller crumb I have been getting all this while. It has helped me figure out the importance of time and temperature and how to trap air in the dough which leads to a better crumb.

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One of the consistent advice I came across was to pick up the book, ‘Flour Water Salt Yeast’ by Ken Forkish and so I did. It is simply the best decision I have taken in this bread baking adventure. I have learnt a lot from this book and would recommend it to anyone who wants to bake a nice loaf of bread. This is a simple white bread baked with all purpose flour. I have adapted this recipe and combined it with other stuff I have learned along the way. The main thing I learned is the magic of baking the dough covered. The oven spring is lot more when baking covered and the crust is crackling when you cut it. Simply divine!

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Makes 1 loaf

WHAT WE NEED

250 gms All purpose flour

190 gms Water at 32-35C

6 gms Salt

4 gms (1 tsp) Instant yeast

WHAT TO DO

  • Mix the flour and the water and set aside for 20-30 minutes
  • Add the salt and yeast and mix them in well, cover and set aside
  • After 15 minutes, do a stretch and fold to the dough i.e. put your wet hand at the bottom of the dough and lift half of it and stretch till you get resistance and fold it over the other half of the dough like an envelope. Turn the bowl 90 degrees and repeat the same procedure till you have done it on all four sides. Cover and set it aside
  • The dough will now be tight. The next stretch and fold needs to be done after the dough has completely relaxed
  • Repeat the stretch and fold after half hour from the previous stretch and fold and again after 1 hour from the previous stretch and fold
  • Let the dough rest and triple in size which should take about 4-5 hours from the mixing of the yeast.
  • Gently take out the dough from the bowl and transfer it to a lightly floured surface
  • The dough needs to be shaped like a ball. Stretch the dough on each side and pull it backwards to make a ball
  • Put it in a proofing basket or large bowl with the seam side down and set it aside
  • The dough should be proofed anytime between 1 to 1 hour 15 minutes
  • To check whether the dough has proofed, press it with a floured finger. If the dough jumps back immediately then it is not yet proofed. If it doesn’t come back at all then it is overproofed. If it comes back to position slowly then it has proofed just right
  • Preheat the oven at 250C
  • Transfer the dough to a Dutch oven or any large oven safe bowl with a lid.
  • Sprinkle some flour on top and slash the dough in two or three places or any design of your choosing.
  • Bake it covered for 20 minutes
  • Take off the lid and bake it uncovered for 20 minutes till it attains the desired brown colour
  • Some bakers like a dark loaf and so it can be baked covered for 25 minutes and uncovered for 20-25 minutes
  • Take the bowl out of the oven and gently transfer the loaf to a cooling rack and let it cool completely before cutting it
  • Enjoy!

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NOTES

  1. If you do not have a bowl with a well fitting lid then transfer the dough to a baking tray and cover it with an oven safe bowl. Ensure there is enough space for the bread to rise within
  2. If you do not have a weighing machine and need to measure the ingredients by cup then this is a nice conversion chart to use

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This is part of the Bake-a-thon 2017

Bhajiya Pav

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As someone who was living in Mumbai for most of her life, I am going to commit blasphemy by uttering the next few words – I am not a big fan of the Vada Pav. Let the lynching begin. Somehow, all my life I tried to like it because duh! But I simply could not find it in me to enjoy Vada pav. I enjoy them separately – I love the batata Vada and I can eat pav with nothing on the side because bread! But put them together with the spicy green chutney and I start backing off from there. But Bhajiya pav is something I adore and crave and can eat as many as you can get me. Each bite holds so many memories and conversations of the years gone by. In our school, we did not have a proper canteen. We had two ladies who would come at break time with huge tubs full of Vada pavs, samosa pavs and bhajiya pavs. By the end of the 15 minute break they would walk out with empty tubs but full pockets. Since my mother took our eating out as a personal affront, we did not eat out much except for the birthdays – ours and our friends’ when the treat always was bought from the aunties at the ‘canteen’.

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Later, we discovered the ultimate maker of Vada pavs and bhajiya pavs near our home in Mumbai. Ever since, no trip of mine to Mumbai is complete without a bite (so much more than a bite!) of his bhajiya pavs. He fries the bhajiya, rips open the pav, fills it with the chutneys and bhajiya, packs it in old newspaper and ties them with many metres of thread in a blink of the eye. We spend more time in pulling out the thread and untangling it from our fingers than we spend in actually eating the contents inside. Though I still don’t like the green chutney, I have included it here husband will not have it any other way. But trust me, if you top it with loads of dry garlic chutney and close your eyes, you will find yourself in a Mumbai street corner near a push cart which is super hot because of the incessant frying, with aromas that could make you hungry even though you just had lunch and an invisible magnetic pull towards it saying the golden words “Bhaiya 2 bhajiya pav parcel”.

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Serves 2-3

WHAT WE NEED

6 Pavs

Dry garlic chutney

For the Bhajiya

1 Potato, large

1/2 cup Chickpea flour

2 tbsp Rice flour

1/2 tsp Red chilly powder

Salt

Water

Oil for deep frying

For the green chutney

6-7 stalks of fresh coriander

1 garlic clove

1 green chilly

3-4 drops of lemon juice

Salt

WHAT TO DO

  • Heat enough oil in a pan to deep fry the bhajiya
  • In a bowl, mix together the chickpea flour, rice flour, chilly powder and salt
  • Add enough water to form a slightly thick batter. The batter should not be too thin else it would be difficult to coat the potato and not too thick in which the flavour of the potato is lost
  • Slice the potato into thin slices in a mandolin slicer
  • Once the oil is hot, take one slice of the potato and coat it well with the batter and drop it into the hot oil
  • Once it is nicely cooked on both sides, take it out of the oil and place it on tissue to absorb the excess oil
  • You can fry multiple potato slices at a time depending on how big your pan is
  • Repeat the procedure with all other slices of potato till you have the desired number of bhajiyas
  • Add all the ingredients for the green chutney in a small mixer jar
  • Add enough water to blend together all the ingredients into a chutney. It needs to be slightly runny so that it is easy to slather it over the pav
  • Cut open the pav in half horizontally but leave it joint at one end

Assembling the dish

  • The pav is usually eaten as is but you can lightly toast it with some butter if you want
  • Apply the chutney on the inside of the pav and place 2-3 bhajiyas in it
  • Top it with dry garlic chutney and serve
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Street Food’.

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Paneer Manchurian

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If you are a vegetarian in India who loves Chinese food (Indo-Chinese, to be accurate) you have to order a manchurian gravy with either fried rice or hakka noodles. It is as if no other dish exists. I have gone to countless dinners with friends and family and every time we landed at a Chinese joint, it was fried rice, hakka noodles and vegetable manchurian. The only thing we would debate about was if we needed the manchurian with or without the gravy. If we were in a spend-all mode then we would have spring rolls for starters and manchurian with gravy for mains else it was ordered without gravy. And Indian restaurants in their forever adapting jugaad mode came up with paneer, cauliflower and baby corn varieties for manchurian giving us a wee bit relief from the usual mixed vegetable one.

So this paneer manchurian is an ode to every meal with family and friends that I had back in Mumbai with the same dishes over and over again.

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Recipe adapted from here

Serves 2-3

WHAT WE NEED

200 gms Paneer

4-5 Garlic cloves

1″ Ginger, grated

1-2 Green chillies

1/3 cup Spring onion greens

1/2 Capsicum, finely chopped (optional)

2 tsp Soy sauce

2 tbsp Tomato sauce

1 1/2 cups Water

1-2 tsp Sugar

1/2 tsp Vinegar

2 tbsp Cornflour

Salt

Oil

 

WHAT TO DO

  • Cut the paneer into cubes
  • In a small bowl, mix together 1 tbsp cornflour, 1 grated garlic, grated ginger and salt
  • Add the paneer and coat it well with the cornflour mixture
  • Deep fry or shallow fry the paneer till it is light brown and set aside
  • In a pan, heat 2 tsp oil
  • Finely chop and add the garlic and green chillies
  • Once the garlic starts to brown, add the spring onions and capsicum
  • Stir it frequently and let it cook for 3-4 minutes
  • Add the soy sauce, tomato sauce and 1 cup of water and mix well
  • Mix 1 tbsp of cornflour with 3 tbsp of water and add to the pan
  • Cook on simmer and let the sauce thicken
  • Add the vinegar, salt and sugar and mix
  • Add the paneer and simmer for 2-3 minutes
  • If the sauce is too thick add 1 tbsp of water at a time till it reached the desired consistency
  • Turn off the gas and garnish with some spring onion greens
  • Serve hot with hakka noodles or fried rice
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Street Food’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Rosemary Fougasse

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This is yet another dish I was sure I had already blogged about. I searched my blog thrice with varying number of ‘s’ in Fougasse but I couldn’t find it. So the good news is that I have a dish to post today and the not so good news is that I am getting old and don’t remember anything at all.

Fougasse is seen as a cousin to the Italian Focaccia and was used to primarily figure out the oven temperature. The time taken for the fougasse to bake would give an idea of how hot the oven is and help the baker figure out when to load the other breads in the oven. I haven’t heard of a more delicious oven thermometer. I remember baking my first Fougasse couple of years ago and it turned out amazing every single time. There was a leaf in the garden then which resembled the fougasse perfectly and I used to bake a fougasse nearly every time I saw that plant which was very often because it was just outside my kitchen window. What fun! I love baking fougasse with rosemary because the aroma of rosemary in the oven is hard to beat. But it is lovely to have it as is with a dash of butter too.

Makes one large Fougasse

Recipe adapted from Artisan Bread in 5 minutes a Day

WHAT WE NEED

165 gms Lukewarm water

3 gms / 3/4 tsp Instant yeast

1 tsp Salt

1 tsp Sugar

1 tbsp Olive oil

200 gms All purpose flour

1 tbsp Dried rosemary

WHAT TO DO

  • Mix the yeast, salt, sugar and olive oil with water in a large bowl
  • Add the flour and dreid rosemary and mix well to ensure no dry flour is left
  • Cover and let the dough rise and collapse or flatten, around 2 hours
  • It can be used immediately or after being refrigerated for 2 hours
  • Take out the dough and dust it with a little flour to enable easier handling
  • Flatten it to 1/2″ inch thickness and shape it like a leaf
  • Grease a baking tray and dust it with some flour
  • Transfer the dough to the baking tray
  • Using a pizza cutter or knife slash the dough through the middle leaving the ends intact. Make small cuts on each side of the large slash
  • Using your fingers gently pull open the holes in the dough
  •  Brush it with some olive oil and lest it rest for 20 minutes
  • Preheat the oven to 200C
  • Bake for 18-20 minutes till golden brown
  • Serve warm
  • Enjoy!

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This is part of the Bake-a-thon 2017

Veg Hakka Noodles

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There was a small little Indo-Chinese joint near my college which served the usual fare of Hakka noodles, fried rice and manchurian. The lovely part was that one plate of noodles or rice was just Rs. 25 and even better that it was sufficient to satiate two college kids. The best part of that was that they even served us half plate for half the amount. So if one couldn’t find someone to share the meal with you could always half it. The joint was small with very little seating capacity and the taste was just about fine but it was so much value for money that you had college kids flocking there at all times.

So when I picked this street food theme for this week’s Blogging Marathon, I wanted to blog about my days in Mumbai and the street food there. Somehow I have not managed to fully explore the street food in Chennai or Bangalore. I am guessing that a bit of comfort and money became barriers to the eating anywhere and everywhere. I was in Mumbai during my teens and early adulthood when one would not be very flush with money and also have that spirit of adventure to try stuff. As I grew older the ambience and comfort became as important as the food and the love for street food diminished. This trip down memory lane is making me get back to that exploratory mode. So maybe I will get around Bangalore and find some delicious food in a hole in the wall in the near future. Wish me luck!

Till then you can enjoy the recipe for this awesome Hakka noodles. Though it is usually made with wheat noodles, I have replaced that with flat rice noodles because the daughter and husband prefer it more. Also I figured we have modified the Chinese cuisine so much beyond recognition that one more change won’t hurt as much. Right?

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Recipe adapted from here

Serves 3-4

WHAT WE NEED

200 gms  Flat rice noodles

3-4 cloves Garlic

1  Dried red chilly

1/4 cup  Spring onion greens, finely chopped (extra for garnishing)

7-8 Button mushrooms

7-8 Baby corns

4  Baby Zucchini

1  Capsicum, medium

2 tsp  Soy sauce

1/2 tsp  Vinegar

Salt

Pepper

Water

Oil

WHAT TO DO

  • Heat a large vessel with 4-5 cups of water and add salt and few drops of oil
  • Once it comes to a boil, add the noodles and cook as per package instructions (usually between 5-8 minutes)
  • Once the noodles is cooked, drain the water and pass some cold water through the noodles to stop cooking
  • Add a tsp of oil and mix so that the noodle strands don’t stick to each other
  • Finely chop the garlic, mushrooms, baby corn, zucchini and capsicum
  • In a pan, heat 2-3 tsp of oil
  • Add the dried red chilly and finely chopped garlic
  • Once the garlic starts turning brown, add the spring onions and stir for a minute
  • Add the rest of the vegetables to the pan and mix well
  • Let it cook on high flame. It should take about 5 minutes to be cooked but still retain a bite
  • Add the soy sauce and mix
  • Add the noodles, vinegar, salt and pepper
  • Mix well and cook for 2-3 minutes
  • Turn off the gas and garnish with spring onions
  • Serve hot with vegetable or paneer manchurian or any other gravy of your choice
  • Enjoy!

NOTES

  1. The flat rice noodles can be substituted with any other noodles of your choice
  2. Other vegetable options include carrot, beans, etc.

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This is my post for the Blogging Marathon under the theme, ‘Street Food’.

BMLogoCheck out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Raisin Yeast Water Bread

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It is December which means it is time for Bake-a-thon when I am part of the enthusiastic food bloggers group who blog about baked dishes three times a week for this whole month. As usual I had big time plans of having a specific theme for this month and being prepared in advance. Though I did not manage to get the theme working, I did manage to be quite well prepared for once. My theme was to be sourdough baking but I had quite a few failures in my experiments and so I have decided to put that aside for now and get back to it once I have figured it out.

One of the experiments I did was baking with sourdough and yeast water. I discovered yeast water by chance and have been fascinated by it ever since. There are not too many blogs and websites focused on yeast water and so most of my information and knowledge is based on what I get from other people on FB groups. I had blogged about making yeast water and this is the bread I baked from that yeast water. The results are not perfect but quite nice for a first time effort. Raisin is the easiest to start with for yeast water but it can be made with other fruits like apple, peach, cherry, etc.

If you do not have yeast water, you can bake with regular water to get a beautiful loaf.

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Makes one 8″ bread

Recipe adapted from here

WHAT WE NEED

For the preferment

32 gms    All purpose flour

32 gms    Raisin yeast water

8 gms    Sourdough starter

For the dough

Preferment from above

115 gms Whole wheat flour

40 gms All purpose flour

60 gms Raisin yeast water

60 gms Warm water

4 gms Salt

 

WHAT TO DO

  • Mix the flour, raisin yeast water and salt for the preferment, cover with cling film and set aside for 12 hours
  • The preferment should have increased in volume and feel alive
  • In a large bowl, take the flours, raisin yeast water, warm water and salt
  • Add the preferment and mix well to ensure no dry flour is left
  • Knead the dough for 5 minutes till it becomes soft wet dough
  • Cover it with cling film and set aside for an hour
  • Dab some flour on your hand and lift a part of the dough gently from below without tearing it apart, stretch till you feel the resistance from the dough and fold it on top of the rest of the dough. It is similar to folding the dough into half
  • Turn the bowl 90 degrees and repeat the procedure till you have folded in the dough on all four sides.
  • Set aside covered for 45 minutes
  • Repeat the stretch and fold another time on all four sides and set aside for an hour
  • With each stretch and fold the dough will be more firm and less wet
  • The dough needs to be shaped. It can be any shape of your choice – like a boule, loaf, etc.
  • Transfer the dough to a lightly flour-ed surface and shape it as per your choice
  • Set aside and let it proof for around 2 hours
  • Press the dough with a flour-ed finger. This is the finger dent test. If the dough springs back immediately then it needs to proof for longer. If it does not spring back then it is overproofed. If it springs back slowly but not completely then the dough is proofed right
  • Try the finger dent test at around 1 and half hours and then again around 2 hours
  • Preheat the oven to 230C for 20-30 minutes
  • Transfer the dough carefully to a baking tray
  • Slash the top so as to allow the steam to escape without spoiling the shape of the bread
  • Bake for 40 minutes
  • Take off the loaf from the oven and let it cool completely before cutting it into slices
  • Enjoy!

 

This is part of the Bake-a-thon 2017

Soya Tomato Dosa

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Pressure situations result in some fun inspiration and quick fix dishes. I overslept last weekend and that coincided with the husband and daughter waking up early and being very hungry before I had time to sip my tea. So I needed a quick breakfast to keep them calm. One thing led to another and I was able to feed them before they ate me up.

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Makes around 10-12 dosas

WHAT WE NEED

Soya flour                                3/4 cup

Rice flour                                 1 cup

Tomato, medium                    1

Salt

Water

WHAT TO DO

  • Cut the tomato and blend it into a paste / puree in a mixer
  • Take the rice flour, soya flour and salt in a bowl
  • Add the tomato paste and mix
  • Add enough water to make a dosa batter. The batter should be slightly runny, not as runny as a rava dosa batter
  • Heat a tava and once it is hot, add a ladle full of batter and gently spread it on the tava
  • Add oil at the edges of the dosa and once it starts browning gently release the dosa from the tava with a spatula
  • Repeat the process till you have as many dosas as you need
  • Serve warm with idli gunpowder or chutney
  • Enjoy!

 

This is my post for the Blogging Marathon under the theme, ‘Crepes all the way’.

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