Skip to Content

Bread

Bread has been essential to mankind for ages. Baked, fried, steamed, pan cooked – there are many forms. The art and science of making bread has been preserved and cherished through generations.

Cardamom Bread – The Finnish Pulla Wreath

Finnish cardamom bread or Pulla is an enriched bread. It is soft and delicately flavored with cardamom. You can serve it plain or make an intricately braided loaf, decorated with sugar, almonds,  or jam. I am fascinated by bread, especially the ones leavened with yeast. So every December, you will see me trying out traditional …

Read More about Cardamom Bread – The Finnish Pulla Wreath

Tangzhong – How To Make And Use It

Tangzhong or water roux is a cooked mix of flour and water used in breadmaking. It makes the bread softer and increases its shelf life. Making breads with cooked starches is a common technique found around the world. It makes the bread softer and is of great importance when working with low gluten and gluten …

Read More about Tangzhong – How To Make And Use It

Sourdough Naan – A Naturally Leavened Flat Bread

Naan is an leavened flatbread traditional baked in clay ovens called Tandoor. These are popular in the Indian Subcontinent and nearby regions. Using Sourdough starter in the recipe creates a Naan bread with more mature, complex flavors. This is as close as you can get to Naans made by the traditional Tandoor bakers of the …

Read More about Sourdough Naan – A Naturally Leavened Flat Bread