#Bread Making Process

🍞😍 White Bread loaf ❤️ The joy of baking your own bread hits different — no preservatives, no nonsense, just pure softness and that unbeatable homemade warmth! After countless trials, I’ve finally nailed that perfect white bread loaf — soft, pillowy, golden on top and cuts like a dream! This one’s eggless, beginner-friendly, and honestly, once you try this at home, you won’t feel like buying store bread again. From kneading to proofing to that final glorious bake — this is more than a recipe, it’s an experience. If you’re someone who’s ever dreamt of baking their own bread from scratch — save this now, try it soon, and don’t forget to tag me! Hi, I’m Chef Parichay, and welcome to my home bakery series — where we bring back soulful baking, one recipe at a time! #bread #whitebread #loaf #breadmaking #cafestyle #homemade #egglessbaking #baking #chefparichaysharma #chefparichay #foodlover #foodporn #foodie #foodgasm #foodphotography #réel #reel #reelsvideo #reelkarofeelkaro #reelitfeelit #reelsindia #zingyzest #foodreels #trending #viral

Amazing Bread Making Complete Factory Process #reelsinstagram

Did you know that bread making isn’t really as hard as you think watching complex videos! Here is a simple breakdown of all the steps required to make a fluffy bakery style bread! Recipe All purpose flour (maida) - 360g or 3 cups Milk - 240g or 1 cup Active dry yeast - 7g or 2tsp Sugar - 30g or 2tbsps (add half in wet half in dry) Salt - 9g or 1/2 tbsp Milk powder - 8g or 1 tbsp Softened butter 60g or 1/4th cup Yield - 550g bread loaf Loaf size - 8inch loaf or half kg loaf Baking - pre heat oven to 180*c with fan mode on, bake for 30minutes - 1. Activate active dry yeast in room temp (22*c - 30*c) milk, mixed with half of the sugar. 2. In a big bowl, add all purpose flour (maida), sugar, salt and milk powder. Add the bloomed yeast and start kneading. 3. Once the dough comes together and no dry flour is left, add softened butter. Continue to knead for 15 minutes and then perform windowpane test. This indicated adequate gluten formation in your dough to facilitate a good rise. 4. Shape dough into a ball and let the dough rise till it triples in size (bulk fermentation). This may take anywhere between 1 hour - 3 hours depending on the temperature. 5. Deflate the dough and shape into your preferred bread. Let rise again till double in size (second proofing). 6. Apply some butter on the loaf and bake in a pre heated oven at 180*c with fan mode on for 30 minutes. 7. Always let bread cool down (do not cover) before demoulding and cutting. Enjoy! #bread #breadmaking #breadmakingforbeginners #breadinfo #bread #egglessbread #explorepage #explore #veg #bakery #eggless #egglessbaking #vegerianrecipe #monsoon #bake

Classic sandwich bread (yeast method) Classic (and satisfyingly rectangular) sandwich bread we’ve all been looking for. Beginner friendly and perfect as your everyday bread. This recipe skips the tangzhong but still comes out just as soft and chewy as Japanese shokupan. I tweaked my blueberry loaf bread recipe - adjusted the amount of liquid and swapped water for milk - to create this. I used a pullman pan, but you can use the same recipe with a 9x5 loaf pan. If you’re using a 9x5 loaf pan, shape the dough the same way I do in my espresso cinnamon swirl bread recipe. Ingredients 390g bread flour 47g sugar 51g unsalted butter (softened) 211g whole milk 1 egg (50g) 8g sea salt 7g instant dry yeast Method 1. In a stand mixer, combine all ingredients except butter. Mix on low speed until the dough comes together. 2. Add the butter and continue mixing until the dough is smooth and elastic. 3. Cover the bowl and let the dough rise until doubled in size, about 1.5 to 2 hours. 4. Divide the dough into 3 equal pieces. Shape each piece into a ball and let them rest for 20 minutes. 5. Take each ball and roll it out into a 4”x7” rectangle, then roll it up into a log. 6. Next, roll the dough lengthwise to about 20“, then roll it up again into a tighter log. 7. Place the shaped dough into a loaf pan. 8. Cover and let it rise again until the dough reaches about 90% of the pan height. 9. While the dough is proofing, preheat the oven to 395F. 8. Bake for 25–30 minutes, or until golden brown. #sandwichbread #milkbread #milkloaf #milkloafbread #whitebread #briochebread #shokupan #bread #breadrecipes #recipe #baking #homebaking #homebaker #blog #blogger #explorepage #explorer #reels

How to Make your Daily Bread. One word for this bread! Ingredients Use a kitchen scale (grams) for the best outcome: FOR 2 LOAVES * 354g or ml water 1 ½ cup * 7g instant yeast (2 ¼ teaspoons) * 50g sugar 1/4 cup * 680g Bread flour (about 5 ½ cups) * 30g powdered milk (¼ cup) * 9g salt (1 ½ teaspoon) * 60g unsalted butter (5 tablespoons) * 10g oil 1 tablespoon oil For 3 LOAVES * 531g or ml water (2 ¼ cups) * 10.5g instant yeast (about 3 3/8 teaspoons) * 75g sugar (1/3 cup) * 1020g Bread flour (about 8 ¼ cups) * 45g powdered milk (about 1/3 cup) * 13.5g salt (2 ¼ teaspoons) * 90g unsalted butter (7 ½ tablespoons) * 10g oil (1½ tablespoons) . . #bread #homemadebread

Bread Making In Factory . . Follow @planetashish Follow @planetashish . . #reels #reelsinstagram #streetfood #foodporn #indianfood #kanpur #planetashish #bread #breadmaking #breadfactory #breadporn #breadbaking

White sandwich bread 🍞 Two loaves: 3 cups water, 1 tablespoon yeast, 1 tablespoon honey, 1 tablespoon salt, 6 tablespoons soft butter and 7 1/2- 8 cups of flour. Knead for 8 minutes then double. Split in half and shape, then double again. Bake at 350 for 30 minutes. Brush with butter as it comes out of the oven! #bergbakes #recipe #bread #baking #food #dinner #lunch

How to make Bread 🥖 #recipe⁣ ⁣ • 3 cups all-purpose flour⁣ • 2 ¼ tsp active dry yeast⁣ • ¼ cup sugar (or 3 tbsp honey)⁣ • ½ tsp salt (instead of 1 tsp)⁣ • ¾ cup warm milk⁣ • ¼ cup warm water⁣ • 3 tbsp salted butter, softened⁣ • 1 egg (optional)⁣ ⁣ Instructions:⁣ 1. Activate Yeast:⁣ In a large bowl, combine warm milk, warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until foamy.⁣ 2. Make Dough:⁣ Add butter, salt, and egg (if using). Stir in flour 1 cup at a time until a soft dough forms. Knead 6–8 minutes until smooth and elastic.⁣ 3. First Rise:⁣ Place dough in a greased bowl. Cover and let rise 1 to 1.5 hours, or until doubled in size.⁣ 4. Shape & Second Rise:⁣ Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise 30–45 minutes until puffy and above pan edge.⁣ 5. Bake:⁣ Bake at 350°F for 30–35 minutes until golden brown and hollow-sounding when tapped.⁣ 6. Finish:⁣ Remove from pan and brush with butter while warm. Cool on a wire rack before slicing.⁣ ⁣ Featured: @financialbf⁣ ⁣ #BlackFoodieFinder⁣ ⁣ ━━━━━━━━━━━━━━━━━━━━━━⁣ 𝗚𝗲𝘁 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝗳𝗮𝘀𝘁 – Comment “recipe” or visit 𝗕𝗹𝗮𝗰𝗸𝗙𝗼𝗼𝗱𝗶𝗲.𝗰𝗼𝗺⁣ ━━━━━━━━━━━━━━━━━━━━━━⁣ ⁣ 𝗙𝗼𝗹𝗹𝗼𝘄 @𝗯𝗹𝗮𝗰𝗸𝗳𝗼𝗼𝗱𝗶𝗲𝗳𝗶𝗻𝗱𝗲𝗿 — the #1 platform for Black food, flavor, and culture worldwide.⁣ ⁣ 𝗩𝗶𝘀𝗶𝘁 𝗼𝘂𝗿 𝘄𝗲𝗯𝘀𝗶𝘁𝗲 𝗼𝗿 𝘁𝗮𝗴 𝘂𝘀 𝘁𝗼 𝗯𝗲 𝗳𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗼𝗿 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗲.⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ (#blackfoodie #blackfoodies #heyfoodies #everybodyeats #diycooking #breadmaking #bread #breadrecipe #savingmoney #grocriesareexpensive⁣ #baking

Basic Homemade Bread 🍞 🍞 Dough Ingredients: 1. 450g (3 cups) bread flour 2. 8g (2 teaspoons) instant yeast 3. 6g (1 teaspoon) fine sea salt 4. 35g (2,5 tablespoons) granulated sugar 5. 250g (1 cup) whole milk 6. 1 whole egg (50-54g) 7. 42g (3 tablespoons) unsalted butter 🍞 Instructions: 1. Knead the dough by mixing the dried ingredients together first. Then add egg, start kneading. Pour milk slowly while kneading. When the ingredients have come together, add butter spoon by spoon and keep kneading until the dough is smooth, nothing sticks to your hands or the mixing bowl. 2. Proof the dough for 1 hour or more until rises at least double in size. 3. Punch and knead for a couple of minutes to release air bubbles. Use a rolling pin to roll the dough into a large rectangle. Then tightly roll it into a tube that fits in your loaf pan. I use 9”x5” pan. 4. Proof again for 60 minutes or more until the volume has increased at least double in size. 5. Brush egg wash and bake at 350F ~ 180C for 25-30 minutes until golden brown. Enjoy 🧡 #bread #whitebread #loafbread #baking #homebaking #homecafe #aesthetic #igreels #breakfastideas #foodart #recipeshare #bakingtherapy #onthetable #feedfeedbaking #thefeedfeed #thefeedfeedbaking #bakingvideo #foodvideos

OOF, I barely salvaged this loaf (recipe below!). Here’s what I do when I see the dough go too far in bulk fermentation (it’s been hot!). There are so many points in the bread-making process where small little adjustments are needed to keep a dough on track. Given how slack and extensible the dough felt, I was surprised to see how it puffed up in the oven. The final flavor was sour-forward for sure, but one of those loaves that makes your mouth water instantly—a good sign of strong fermentation. Sourdough bread recipe (makes 4x900g loaves): Levain 63g medium protein white flour 63g whole spelt flour 126g water 63g ripe sourdough starter Main Dough 1006g medium protein white flour 486g type 85 (high extraction) 326g whole spelt flour 35g sea salt 1235g water 1 195g water 2 (bassinage, add at end of mixing as needed) 316g levain [[Method]] 1. Mix Levain ingredients and keep warm for 5 hr 2. One hour before your levain is ready, add the flour and water to a mixing bowl and mix until no dry bits. Let rest for 1 hour, covered. 3. Add levain, mix speed 1 for 3 minutes (or by hand for 5), rest 10 minutes, then add salt and Water 2 as needed. Mix until smooth, 3-4 min on speed 2 in a mixer. 4. Bulk ferment for 3 hours (or shorter if it’s warm there!!). Two sets of stretches and folds at 30-min intervals. 5. Shape into a large batard or boule and place in a proofing basket dusted heavily with flour. 6. Proof in refrigerator overnight. 7. Preheat oven to 450°F (230°C), bake 20 minutes with steam, then 40-50 minutes without. Internal temp should reach 204°F (95°C). Cool at least 3 hours before slicing, ideally 5. #sourdough #baking #bread #theperfectloaf #wheat #spelt

How to Knead Dough by 🤚🏼 #baking #bread #baker #pastrychef #culinary

Homemade 🍞… without the stress and just 4 ingredients! ✨ Crusty on the outside, perfectly delicious.... and so easy to make it fits on a sticky note! Make it once and you’ll be making it on repeat. Ingredients: 3 cups bread flour, more for shaping 2 teaspoons instant / quick rise yeast 2 teaspoons salt 1 ½ cups warm water, +/- 110F 👉 Comment RECIPE and I’ll DM you the instructions! https://www.laurafuentes.com/no-knead-dutch-oven-bread/ #homemadebread #easybread #dutchovenbread #nokneadbread #breadrecipe #easyrecipes #familymeals #bakingathome #breadlovers #comfortfood #realfoodrecipes #bakingbread