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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hello Everyone,

A new post after a long time.

Today's post is about Pull Apart Buns made with yeast, haven't yet started on the sourdough journey :-(  Actually there's some yeast left in my freezer and I want to use it up before I get into sourdoughs. For the initial rise, I refrigerated the dough overnight and the next day, shaped and gave a second rise at room temperature.

In India, these pull apart buns are called 'pavs' and are usually served with a very popular Mumbai street food called Pav Bhaji, bhaji essentially being a mixture of vegetables that is cooked with a mixture of spices and tastes just amazing. Traditionally, these buns are made with all purpose (plain) flour rather than bread flour, and so that's what I decided to go with.

 

 

 The texture was very light and fluffy as you can see in the image above. Overall I was pretty happy with the final result, just need to add a little more salt next time.

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bakingyummies

 

 

 Flavored with cocoa powder and adorned with semi sweet chocolate chips, these muffins are one of the best ways to start your day.

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bakingyummies

 

 

A classic German party bread makes for an attractive center piece. Guests can help themselves by pulling apart these pretty little rolls. I wanted to decorate it with sesame and poppy seeds but since poppy seeds aren't available here, I used nigella seeds instead.

Adapted from Eric Treuille and Ursula Ferrigno's book Bread

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I had made this bread some time back but thought of sharing with you guys today. It's one of the first shaped breads that I tried. I forgot to take a shot of the crumb, will remember next time I bake it.  Recipe and method is from Peter Reinhart's The Bread Baker's Apprentice

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bakingyummies

 

Hello all my fellow bread lovers,

This is my first post on TFL. I've been baking bread since a year now and thought of posting before but all the sourdough   

bread creations that you guys post has been a little intimidating. I am still working with yeast breads and plan to graduate to the sourdough level soon (I hope).

This recipe is from Peter Reinhart's Bread Baker's Apprentice. It's loaded with raisins and walnuts, is very flavorful but still  has a very light texture.

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