The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from India

Chunmun's picture
Chunmun

Hello from India

Hey all, 

This is Gautam, am from a wee city Meerut in India. A newbie to baking, and been using the recipes/techniques from Ken Forkish and Richard Bertinet with mixed results. so am hopeful to learn from all the people here. 

DanAyo's picture
DanAyo

Welcome Chunmun! I have a baking friend that lives in Mumbia. He tells me that he has had a difficult time finding good flour. You may have to adjust your hydration (water) a little when following recipes.

Please make sure to post your bakes, so we can follow along and help if needed.

Danny

Chunmun's picture
Chunmun

Thank you Danny, I would definitely be posting some soon. Am currently travelling. In regards to your friend finding the flour, tell him to look at TWF and Josef Marc. 

I myself is using the T65 and Rye from Josef Marc. 

idaveindy's picture
idaveindy

Namaste, amigo!

What types of bread do you make, loaf or flatbread?

I like to make flatbread when I am in a hurry, and loaf bread when I have time to plan ahead.

I usually make pita bread with yeast, but sometimes chapati style bread with or without yeast.

I usually make (grind) my own flour from American wheat grains, called "hard white spring wheat. The brand I use is "Prairie Gold" from the company/farm "Wheat Montana."

For the best tasting chapati flour I would have to give credit to Sharbati whole wheat from the "Aashirvaad" company in India.  I bought this at a local Indian grocery store.

Sharbati flour, used by itself, is not so good for loaf bread.  But, if mixed with American white bread flour, it can make a good fluffy loaf and still provide some of that excellent taste of Sharbati flour.

Chunmun's picture
Chunmun

thank you for telling me about the Sharbati flour. will definitely check it out. I am following Ken Forish recipes and currently learning straight doughs in the dutch oven. once that gets better it Poolish and Biga before I go on to Levain ones.