How to bake bread at home Archives

10 Hours Proofed Sandwich Bread

Have you ever heard before 10 hours proofed sandwich bread recipe or overnight proofed sandwich bread in the fridge? Why should I ferment my bread dough for a long 10 to 12 hours if the whole process of bread baking can be completed in 3 hours maximum? Well, sometimes after kneading the dough, you get a call from your friend that she needs your help and you just can’t say no! Or we get a reminder message from the phone that today you had your long awaited appointment with the doctor and can’t afford to miss it. Our daily routine also is so hectic sometimes with multiple chores to finish in the day that we are not able to keep a careful watch on the bread dough and it gets over proofed.

Personally, I don’t like over proofed dough as it gives a strong yeasty smell to bread. So to avoid any such situation, we can proof the dough in the fridge with our convenience for an entire day or night and bake it after 10 to 12 hours. That’s how we will get 10 Hours Proofed Sandwich Bread.

Just in case if you have any doubts about the quality of bread after 10 hours of proofing in the cold temperature of fridge (which is quite contrary to the normal proofing done at a warm place), I will show you the picture of bread and then let you decide if still you are having second thoughts to try this 10 hours overnight proofed sandwich bread recipe.

I loved this simple long proofed bread and honestly speaking, there are no specific technical details needed to try this recipe.

The only thing which you have to take care of is not to add more yeast to the flour.

Remember, that because of the cold temperature of the fridge, fermentation process slows down but it is continuously happening. It will just take longer than proofing the dough in warm temperature.

So no need to worry about the proofing part. Rest of the process is same. After 10 to 12 hours take out the dough from the fridge, let it rest for half an hour so that it can come on to room temperature. Later deflate it, knead it a bit, roll it in a shape of loaf, keep it in the bread tin, cover it for second proofing and then bake – that’s it!!!

So, now if you have a busy schedule also, you can still bake a home-baked sandwich bread for your family.

Just in case you are a newbie in bread baking and not comfortable with this 10 hours fermentation process, you can still try this recipe without keeping the dough in the fridge and follow the normal bread baking process. I have a few more sandwich bread posts – you can check them also…

White Sandwich Bread(1) with active dry yeast

Tri colour sandwich bread

Sweet milk bread

Breads

White Flour Sandwich Bread(4) cylindrical shaped

White Sandwich Bread(3)

Wheat flour Sandwich Bread(3) cylindrical shaped

Garlic Bread

For complete tips on bread baking check the following post and if you still have any questions please feel free to ask…

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Ingredients :

White flour (maida) 3 cups

Milk powder 1/4 cup

Instant active yeast 1 tsp

Salt 1 tsp

Sugar 1+1/2 tbsp

Oil/butter 2 tbsp

Water 1+1/2 cup (reduce or increase as per requirement)

Bread tin size: width: 10 inch height: 3 inch depth 4 inch

Points to remember :

Except water, all ingredients should be on room temperature.
Water should be slightly warmer than lukewarm but not hot.
Dough might dry up a bit inside the fridge – so to keep the moisture as is, I have used slightly more water than usual to knead the dough. But never follow the water quantity blindly as written in the recipe – just knead the dough slightly more wet than usual and of course as per the absorbing quality of your flour.

Process :

Collect all dry ingredients in a big vessel.

Slowly start pouring water and collecting dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 12-15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly dough will become smooth.

Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying up. Cling wrap the bowl with 3-4 layers and keep it in the fridge overnight for first proofing .

In the morning, grease the bread tin and its cover (if using tin with cover) with oil.

After 10 /12 hours take out the dough bowl from the fridge and let it rest for half an hour so that it can come to room temperature.

Sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and deflate it softly.

Knead the dough very gently to make it smooth and spread it in a rectangular shape according to the size of the bread tin. Roll it tightly in the shape of the log.

Seal the sides by pinching them.

Keep the log in your ready bread tin by keeping the seam side down. Apply some oil/butter to it, cover it and keep it for second proofing for 20 to 30 minutes.

Just 10 minutes before the baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to the proofed dough and bake it in a preheated oven at the same temperature for 35 to 40 minutes or till the top of the bread starts becoming brown. You can tap on top of the bread – if it sounds hollow, bread is done!!

If you are using bread tin with cover, then uncover the lid after 35-40 minutes and bake on medium rack with top rod on and with fan for 5-7 minutes more. This extra time will be helpful in getting nice brown colour. Be careful – keep an eye on the baking as you don’t want the top of the bread to turn dark brown.

Temperature of every oven varies – so you should be careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes clean the edges of the tin with a knife and take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for a long time in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4 to 5 hours.

Though you can slice the bread once it cools down completely, but keeping in the fridge will settle down its crumbs and you will get amazing slices while cutting with serrated knife!!!

April 14, 2020April 28, 2022

Deeksha Pathak62 Comments

Wheat flour cylindrical Sandwich Bread(3)

As promised in my previous post, White Flour Sandwich Bread(4) cylindrical shaped here is the recipe for the wheat flour cylindrical sandwich bread. This wheat flour cylindrical shaped log of bread also came out with beautiful brown colour!!

How shiny it is after applying butter on hot bread!!!

Wheat flour bread gives you a guilt free indulgence.

With cylindrical shape of wheat bread, round slices are definitely more appealing, so you can pack sandwiches for your kiddo’s lunch box. I am sure you will find lunch box empty in the evening. Nothing can make a mother more happy than taking out empty lunch box from their kid’s school bag.

Any snack prepared by these beautiful round slices would be a great attraction for your kitty party too.

The main problem generally people face in not trying healthy baking bread is that sometimes family members are so much accustomed to the taste of market bought bread that there is no encouragement to bake healthy bread.

To turn your loved ones into healthy eating habits, you can just show them the list of ingredients printed on any branded bread pack and compare it with the list of ingredients you would be using while preparing a home baked bread. I believe this comparison will be helpful in changing their mindset.

Please go through all the tips before you start kneading the dough …

Ingredients :

Wheat flour 3 cups
Milk powder 1/8 cup
Salt 1+1/4 tsp
Sugar 2 tbsp
Instant active yeast 1 tsp
Oil /butter 2 tbsp
Water/ milk 1+3/4 cups minus 2 tbsp(should be slightly warmer than lukewarm but not hot)

Tips :

Except water, rest of the ingredients should be used at room temperature.
Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.
Every oven is different – so baking time may vary.
Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.
Wheat flour dough is more delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.
To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.
Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in the recipe. If required, add or reduce 1-2 tbsp of water.
Don’t compare the result of home baked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.
Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give another trial, you will surely get it!!

For few more tips you can check Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

I am posting link and complete address of the shop from where I purchased this bread tin/mould. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road – Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

https://www.ibcablr.in/

This bread tin/mould is also available on Amazon.

Measurements for bread tin

11 inch length
3 inch diameter

Process:

Collect all dry ingredients in a big vessel.

Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 20 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy and sticky, but slowly dough will become smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

In the meantime oil grease both sides of the bread tin.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

Knead the dough very softly and spread it according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching them tightly.

Keep this wheat flour sandwich bread log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Close the tin and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes or till the bread becomes evenly brown.

I bet you will fall in love with your gorgeous bake of wheat flour based cylindrical sandwich bread 💞

Apply butter on hot log of bread. Butter will be helpful in keeping the bread soft. Take out bread from the oven and let it cool down completely on cooling rack. Don’t let the bread stay in tin for long. Steam from hot bread will make the bread soggy from the bottom.

Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge. This will settle down the crumb of bread and later slice it with bread cutting serrated knife.

Now, who can say no to have breakfast of these gorgeous wheat flour bread round slices!!!!

Enjoy your home baked bread with your loved ones and don’t leave a chance to impress your friends by gifting them….

I would really love to see you baking this healthy wheat flour bread for your loved ones.

If you liked this post of healthy wheat flour cylindrical sandwich bread, please spare some time to express your thoughts through the comments box. A little bit chat over food connect people together… 👭👫👬👭👬👫

February 13, 2019April 28, 2022

Deeksha Pathak36 Comments

White Sandwich Bread(3)

Who doesn’t love White Sandwich Bread.. I love them too in two different ways – first is baking my own sandwich bread and second is slicing the loaf. Getting beautiful slices of sandwich bread makes my day lovely!

Usually, my preferred time for baking bread is afternoon, so that once bread cools down I can keep it in the fridge for a few hours. This allows me to slice the loaf in the night, cling wrap and keep in the fridge and have that as breakfast the next day!!

I remember very well that my first baked bread was also a white sandwich bread. It was a tiny loaf and that time I had no idea even about the right size of baking tin. It was a broad tin so I got a kind of rusk shape of slices but I was very happy as I got beautiful crumb. Slowly I learnt to use right size of tin according to the quantity of flour. Reading various wonderful blogs and doing lots of experiments helped me to learn about bread baking. While reading blogs I came across a wonderful blog from King Arthur Flour. While going through the blog I found one bread recipe which was baked in pullman loaf tin. This tin gives perfect square shape of bread slices – the exact shape we get from the market bought bread. It was quite impressive. In this tin, bread is baked with the cover on top of the tin which turns the rising dough into flat square shape. I searched online for this tin and found it a bit costly and I already had 3 different sizes of bread tin so it didn’t make sense to spend so much only for one tin.

For my baking requirements I usually shop at a baking institute in Bangalore . They have a very good store for most of the material related to baking, probably for the convenience of their students. Once while window-shopping I found some sturdy bread–tins with cover. These tins were local-made and so were in my budget. I bought two tins and thought of trying to bake flat–top bread loaf. For trial I baked white sandwich bread and it came out really good with square slices. This tin didn’t give sharp edges around the loaf but I didn’t mind because ultimately I got square slices and that was the goal!

Then I tried other tin which was little bit bigger than the previous one and it’s cover was tight unlike the previous one. This tin gave very sharp edges to the bread loaf with square slices.

So, now I have completely given up the idea of buying authentic pullman bread tin. I am quite happy with these two local made bread tins. To tell you the truth, while baking bread in these tins I really missed the beautiful dome shaped rise we witness during baking in the oven. To see bread rising in the oven has its own charm!!! I felt as if I am trying to grow a bonsai plant and restricting it’s freedom of growth. But bonsai too has its own charm and one needs skills to develop it!! So baking bread in an open tin or with covered tin – both have their own beauty!!

Ingredients:

Maida (all purpose flour) 3 cups
Milk powder 1+1/2 tbsp
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 1 tsp
Oil/butter 2 tbsp
Water 1 cup+ 2 tbsp
(should be slightly warmer than lukewarm but not hot; can increase or decrease little bit as per the absorbing quality of your flour)

The measurement of bread tin in inches is – length 8 depth 3+1/2 width 3+1/2

All ingredients should be on room temperature except water.

If you can’t find bread baking tin with cover, you can still try this recipe in your regular tin.

For few more tips on bread baking you can check this link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly dough will be smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

In the meantime grease bread tin and its cover with oil.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching it.

Keep this sandwich bread log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover it with its tin cover and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven for 35 to 40 minutes or till the top of the bread starts becoming brown.

After 35-40 minutes uncover the lid and bake on medium rack with top rod on with fan for 5-10 minutes more. To check whether bread is done or not, tap the top of the bread; if it sounds hollow, it’s done! Be careful – don’t let the top of the bread become dark brown, so keep an eye.

Temperature of every oven varies,– so you should be little bit more careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for longer period in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4-5 hours. Don’t slice the bread without keeping it in the fridge, no matter how much you are tempted. Keeping in fridge will settle down its crumbs and while cutting with serrated knife you will get wonderful square slices of white sandwich bread !!!

Break into a happy dance… 💃💃

December 24, 2018November 1, 2021

Deeksha Pathak20 Comments

Semolina/Chiroti Rava Bread

“Anyone can bake this bread” this title suits so well for these gorgeous Semolina/Chiroti Rava bread slices. You can’t go wrong with this Semolina bread recipe if you are a beginner in baking bread.

Your hands must be itching to try by seeing wonderful pictures of home baked breads on Google, YouTube, Pinterest, Instagram and many Facebook groups. But somehow your first attempt didn’t go so well as per your expectations. So all your confidence and excitement died down. Don’t worry…. it’s just one attempt… there many attempts are needed to get that perfection behind those wonderful pictures of breads. And other than a good recipe you need to know how your oven works. Each oven has different settings, so what temperature and time will be good for you…… you will experience it by some trials, it wouldn’t happen only with one bake. Love your oven and it will return your love with wonderful results….

When I was trying my hands on baking, which was completely a new experience to me, I saw a picture of this wonderful loaf of bread with the title, “Semolina bread by Sandhya Ramkrishna”. That time I was learning the vocabulary of the baking world. I had to Google to figure out the meaning of, Ganache, Fondant, difference between frosting and filling, are mocha cake and coffee flavored cake two different things and so on…….. Sandhya had baked this bread with semolina flour. Now, from where can I get semolina flour in India? So, I gave up the thought of baking this bread.

After some time I was going through a blog by Harini Sankaranarayanan . She is one of those bloggers whose write ups I really enjoy. In her blog she has posted same semolina bread but instead of semolina flour, she had used chiroti rava. I was so excited to try this bread now!! Surprisingly, if you will google for semolina/chiroti rava bread, you will find same recipe everywhere.

Before trying this chiroti rava bread recipe the first doubt arises that can rava/suji be kneaded like a bread dough? Don’t worry, chiroti rava works like a charm!! It’s so forgiving that it wouldn’t let you face a failure.
The only problem you might face is that you might not find chiroti rava in your city. Chiroti rava has very fine granules compared to regular rava …that’s why it gets bound as dough. In south India chiroti rava is easily available. So if you have relatives or friends in south India, tell them to gift you chiroti rava instead of kanjivaram sarees 😀😀😂😂and you can treat them with home baked fresh bread….

Ingredients :

Samolina/Chiroti rava 3+1/4 cups
Instant dry yeast 1 tsp
Sugar 1tbsp
Salt 1+1/2 tsp
Water(lukewarm) 1+1/2cup
Olive oil 1/4cup

Tips:

I used Gloripan brand for instant dry yeast. You can use dry active yeast also, increase the quantity 1/2 tsp more.

I didn’t use complete 1+1/2 cups of water as the dough was becoming too wet, so I reduced 1+1/2 tbsp water from the whole quantity of water.

I have reduced oil also to 1/8 cup.
But it is not necessary that your dough will be too wet as water absorbing quality of rava/suji might be different.

Dough should be wet but not so much that you can’t handle it.

Buy one bread cutting serrated knife for getting neat slices.

The measurement of bread tin is 10 by 4.

Process :

Mix all dry ingredients in a broad vessel so that it’s easy to knead.

Slowly start adding water and collect all ingredients into the shape of dough. Knead this dough for ten minutes and keep greasing your palms with oil in between to make your kneading easy. Keep adding oil by greasing your palms.

After ten minutes kneading leave the dough for 2-3 minutes. It will be very smooth. Just knead it for a minute and transfer it into an oil greased bowl.
Apply some oil on top of the dough, cover the bowl with thin cling wrap and keep it in a warm place for first proofing (dough becomes double in size).

First proofing might take one hour or probably more or less than an hour. If kitchen has cold temperature, proofing might be done in 1+1/2 hours. During summer dough doubles in size in 45-50 minutes. So instead of fixing a particular time for proofing, it’s better to keep an eye on dough after 50 minutes.

Once dough gets double in size, take it out on a clean oil greased kitchen counter and punch it gently.

Collect the dough together and spread it in a rectangular shape with a rolling pin or with your palms.

Start rolling it tightly and give it a shape of log. Seam the edges by pinching them tightly.

Keeping the seam side down, place this log in an oil greased bread tin. Apply some oil on top of the log to avoid it drying and cover the tin for second proofing. Second proofing gets over in 20-30 minutes.

Just 10 minutes before second proofing is done, start preheating your oven at 190 degree.

Once preheating is done give milk wash to the log and keep it for baking for 35-45 minutes at 185 degrees. If the top of the bread is becoming brown very fast, follow tenting method I have mentioned in White Sandwich Bread. Tap the top of the bread – if it sounds hollow, bread is done!!

Take out the bread tin from the oven, apply some butter on the bread to keep it soft and keep it on a wired rack for 10-15 minutes till the tin cools down to touch comfortably.

If you had oil greased bread tin nicely, bread will come out easily. But sometimes it gets stuck from the sides, so clean the sides with the help of a knife, take out bread loaf and let it cool down completely on a wiring rack.

Don’t leave bread inside the bread tin for a long time. Steam from hot bread will turn the loaf soggy.

Once bread cools down completely, wrap it nicely with cling film and keep it in the fridge for 3-4 hours.

I know, it’s too difficult to control your urge for slicing this wonderful semolina/chiroti rava loaf of bread, but in the fridge crumbs of bread will be tight and later while slicing you will get very neat slices.