Seriously i thought by seeing multiple bread making videos it would be easy N here i am with 3 bowls full of failed breads😢, from these much wheat 2 families could have eaten May god forgive me
You put too much yeast in and let it proof for too long. For instance 1 gram of yeast and 0,3 kg of flour needs to proof for about 4 hours, depending on the room temperature. The dough should double in size.
Hi, my problem while baking the bread is I follow all the instructions well, the bread is baked, it looks soft and tastes delicious after cooled and eaten but after the bread is stored in the fridge and removed next day to consume it starts to break and doesn't hold the shape. What must be the reason and how can it be rectified? Please guide.
Hi when I bake sausage bread or any kind of soft buns,top of the bread always remain white without turning brown.but the bottom become really brown and hard.I add salt.do egg wash also.And follow the right temperature as per the recipe.please tell me why it happens.great help.Thank you
Hi, there can be many reasons like the top heating element of the oven might be damaged... if you are using the convection microwave oven to bake, I wont recommend that...for baking breads and cakes it's always better to use table top OTG oven or inbuilt oven having top and bottom heating elements so that the cooking will be even and you will get perfectly cooked bread with prefectly browned top and bottom with nice oven spring... (measurements s/b accurate) For perfect baking, you should need an OTG oven (many brands like borosil, Morphy Richard's, etc available in amazon), kitchen scale, oven thermometer for accurately knowing the inside temperature of oven because the thermostat in the oven wont be always accurate, it can vary sometimes, measuring cups along with tbsp, tsp, 1/2 tsp, 1/4tsp, vessels and tabletop for kneading and appropriate flour (strong bread flour for enriched dough breads and high hydration breads, cake flour for cakes, all purpose flour for simple breads, buns and cookies. Hope this helps.
It's because the heat of the oven causes the top crust to set while the interior of the bread is still rising. In order to make room for the bread to rise higher, the already set crust needs to open, forming a crack.
I made a French baguette yesterday and my bread smelled like alcohol / yeast after baking. I think I poofed it too long ? I also turned on my oven and turned it off and I let it poof in there so idk if it was too hot ?? Not sure :(
I have uploaded 2 videos in this RUclips channel...both are using natural methods ...no artificial elasticity ingredients...you can search for KITCHEN REVELATIONS bread
My Bread top1 inch rises well but breaks , while the remaining part remains dense and undercooked. Repeated trials with diffrent temp and time have not been met with success. What is the reason for bread undercooked from middle?
Then it should be the 1st comment that I have mentioned.. u must have baked at a high temperature for too long.. do one thing....apply some butter on the crust and then cover it with a clean damp cloth and leave it on a wire rack on the kitchen counter top...cut the bread after 1 hour....it should soften the crust
Everytime i bake it turn out like stone hard , yesterday bread cud not be cut with knife i cut with machete 😂😂 harder than rust biscuit my dog even refuse to eat 😂
Jb garam nikalo to uppr butter lgao or cover krdo 10 mins k liye kapde se or fir bread ko side se loose kro or nikaal lo, bread ko 10 mins bs dhnk k rkhna h after butter, keeping it too long on mould makes it soggy
Always buy small packets... Eg 25 - 30 gms.. Which will get over in about 2 to 3 recipes... Mostly after opening the yeast it would be better if you use it in 2 months... Else discard it.. Storage : You can store in the refrigerator for upto 4 months in an airtight container
I store organic yeast in small packets in the freezer and it lasts for years that way (since I bake very infrequently). I still have some that was supposed to have expired by February of 2018 in the freezer which I used this past winter of 2022 and it was fine. It is "Bioreal" Organic Active Dry Yeast.
Hi. Thank you so much for your video. There are 2 questions that I would like to ask you. Why does my dough crack during the final proofing inside the loaf pan? Second question is sometimes even though both the proofings have gone perfectly the loaf cracks at the side of the top crust (just horizontally above the rim of the loaf pan) and it is difficult to cut even slices. Thank you in advance for your reply.
Cracking in dough occurs when there is poor gluten development. This can be due to inadequate kneading, too little water, or the wrong flour. By using bread flour, more water, and kneading the dough adequately, you will develop enough gluten to allow the dough to rise without cracking. Dough cracking during proofing might not seem like much of a problem at first, but if it’s cracked on the final proof, the dough is going to expand out those cracks as it bakes and leave you with an ugly loaf. Also if it’s not completely covered, you risk losing some humidity. If it’s not covered at all, there’s a high chance that it will crack. If there’s not enough gluten development, the dough will start to split/crack as it rises since the structure isn’t strong enough to contain the gas produced by the yeast. Too Little Water A dry dough is much more likely to crack because it won’t be able to develop much gluten. Hope this helps
My first attempt was a personal failure...I did not knead long enough...and I suspect I may have had an unbalanced water to flour ratio. Oh well, I am Still Learning...I'll try again tomorrow...
Many reasons....can be due to over mixing....or temperature setting was wrong (like) you set a very high temperature so outer crust burns quickly and inside remains raw so wen you take it out assuming it has browned and baked it will sink immediately when temperature variation happens)... opening oven door frequently, .follow exact measurements and temperature settings...you can search for bread by KITCHEN REVELATIONS in RUclips...I have explained exact measurements with temperature settings
For brown bread take 50%atta and 50% maida...but the bread will be slightly dense...also it will not be brown in color like store bought ones bur beige color as bakery breads have brown food color added in them
@@KitchenRevelations I made it but the main problem is that the dough does not rise, in many tutorials, I've seen dough rising much higher but mine becomes very flat
Note the first requirement, Accurate measuring, You cannot measure accurately using cups(that's for you Americans that refuse to buy scales). It's only by proper measurement that you can reproduce your results. Commercial bakeries spend a lot on buying the best scales because it saves them money in the long run and each loaf is a constant weight!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Me after attempting a lot of failed bread: *throws the dough in the trash* gosh I didn’t know baking is so hard than my relationship right now.
True...but you will love it once you master the art of baking
Why
Is it difficult
Seriously i thought by seeing multiple bread making videos it would be easy
N here i am with 3 bowls full of failed breads😢, from these much wheat 2 families could have eaten
May god forgive me
Good morning , thank you have a blessed day too 🎉
Thanks for watching Kitchen Revelations
While baking bread what otg setting we should follow @180' ,both bottom and top rid on for 40mins
Amazing video !!
Thanks for watching Kitchen Revelations 😊
Why the bread has yeast smell? Plzzz tell me solution
You put too much yeast in and let it proof for too long. For instance 1 gram of yeast and 0,3 kg of flour needs to proof for about 4 hours, depending on the room temperature. The dough should double in size.
Hi, my problem while baking the bread is I follow all the instructions well, the bread is baked, it looks soft and tastes delicious after cooled and eaten but after the bread is stored in the fridge and removed next day to consume it starts to break and doesn't hold the shape. What must be the reason and how can it be rectified? Please guide.
Which yeast is good for breads
Hi when I bake sausage bread or any kind of soft buns,top of the bread always remain white without turning brown.but the bottom become really brown and hard.I add salt.do egg wash also.And follow the right temperature as per the recipe.please tell me why it happens.great help.Thank you
Hi, there can be many reasons like the top heating element of the oven might be damaged... if you are using the convection microwave oven to bake, I wont recommend that...for baking breads and cakes it's always better to use table top OTG oven or inbuilt oven having top and bottom heating elements so that the cooking will be even and you will get perfectly cooked bread with prefectly browned top and bottom with nice oven spring... (measurements s/b accurate)
For perfect baking, you should need an OTG oven (many brands like borosil, Morphy Richard's, etc available in amazon), kitchen scale, oven thermometer for accurately knowing the inside temperature of oven because the thermostat in the oven wont be always accurate, it can vary sometimes, measuring cups along with tbsp, tsp, 1/2 tsp, 1/4tsp, vessels and tabletop for kneading and appropriate flour (strong bread flour for enriched dough breads and high hydration breads, cake flour for cakes, all purpose flour for simple breads, buns and cookies. Hope this helps.
Why does bun crack on top/ sides while baking though soft inside?
It's because the heat of the oven causes the top crust to set while the interior of the bread is still rising. In order to make room for the bread to rise higher, the already set crust needs to open, forming a crack.
@@KitchenRevelations Please share a Whole Wheat bun recipe without Yeast
Will try and share soon ...thanks for watching Kitchen Revelations
Hello can we bake buns or breads in airfryer too??
Thank you for all the information. I now know my mistakes. I think this knowledge will give a better outcome . 😊
Thanks for watching Kitchen Revelations
My dough is not proofing properly and dough is not turning double in size mam it’s not that much spongy and crunchy outer layer as well
@samarraj530 yeast should be fresh… do not pull yeast n salt together…. Keep the dough in warm place like inside oven with light on
@samarraj530 outer layer apply butter when you take bread outside
Also give milk wash before baking for a crunchy layer
I made a French baguette yesterday and my bread smelled like alcohol / yeast after baking. I think I poofed it too long ? I also turned on my oven and turned it off and I let it poof in there so idk if it was too hot ?? Not sure :(
My bread is not soft what is the reason for that
mmm very excited to try this
Do try and share your feedback...thanks for watching Kitchen Revelations 😊
My bread is always soggy on the inside despite going through all of this. I am not sure what I am doing wrong.
Why my whole wheat bread dough become shrink we i bake, please help me
Plz tell the elastic texture that added in bread
I have uploaded 2 videos in this RUclips channel...both are using natural methods ...no artificial elasticity ingredients...you can search for KITCHEN REVELATIONS bread
I hv seen therefore I asking a question when u were mixing the ingredient for dough then u added some texture plz tell
I did not get you...ingredients have been mentioned in the video...other than that for elasticity you need to knead the dough for 10 to 15 minutes
@@KitchenRevelations plz tell me I comment on that video
Give me some time...will get
Back in sometime
My Bread top1 inch rises well but breaks , while the remaining part remains dense and undercooked. Repeated trials with diffrent temp and time have not been met with success. What is the reason for bread undercooked from middle?
Same
thank you! good advice
Thanks for watching Kitchen Revelations 😊
Please add captions
Hello why is my bread gets hard right after baking
If you bake the bread at a temperature that is too high or bake it for too long, you might get crust that is too hard
Dense or heavy bread can be the result of not kneading the dough mix properly
Thanks for watching Kitchen Revelations
@@KitchenRevelations the surface is like a crust but inside is good
Then it should be the 1st comment that I have mentioned.. u must have baked at a high temperature for too long.. do one thing....apply some butter on the crust and then cover it with a clean damp cloth and leave it on a wire rack on the kitchen counter top...cut the bread after 1 hour....it should soften the crust
Maam my brown bread became dense, how to reuse it?
You can powder it and store to make cutlets...add it to falafel as binding agent..make bread dosa...make bruschetta for evening snacks
@@KitchenRevelations but maam if I grind it it will become dough like consistency..
Don't grind it continuously.. use pulse method to grind bread...
Why my bread is not baking at the bottom it is little bit soggy pls replay
Very useful thank you
Thanks for watching Kitchen Revelations...please do share this video link on your social media handles and support if possible
Everytime i bake it turn out like stone hard , yesterday bread cud not be cut with knife i cut with machete 😂😂 harder than rust biscuit my dog even refuse to eat 😂
This happened with me as well...😂
my bread came out perfectly in shape bt it has soggy crumbs dont understand where am i going wrong?
Jb garam nikalo to uppr butter lgao or cover krdo 10 mins k liye kapde se or fir bread ko side se loose kro or nikaal lo, bread ko 10 mins bs dhnk k rkhna h after butter, keeping it too long on mould makes it soggy
How do u store yeast ?
I bought small bottle 2 uses was fine now it doesn't froth but the expiry date is next year
Always buy small packets... Eg 25 - 30 gms.. Which will get over in about 2 to 3 recipes... Mostly after opening the yeast it would be better if you use it in 2 months... Else discard it..
Storage : You can store in the refrigerator for upto 4 months in an airtight container
If yeast is not getting frothy please discard it
@@KitchenRevelations OK thank you 😊
I store organic yeast in small packets in the freezer and it lasts for years that way (since I bake very infrequently). I still have some that was supposed to have expired by February of 2018 in the freezer which I used this past winter of 2022 and it was fine. It is "Bioreal" Organic Active Dry Yeast.
Mam, who to make bread pls share tha video mam
I have already shared video on how to make soft bread & bun... Link given below
ruclips.net/video/WnOIS3JAhWc/видео.html
ruclips.net/video/BvzskFkYdJE/видео.html
Thank you 😊
Thanks for watching Kitchen Revelations
Hi. Thank you so much for your video. There are 2 questions that I would like to ask you. Why does my dough crack during the final proofing inside the loaf pan?
Second question is sometimes even though both the proofings have gone perfectly the loaf cracks at the side of the top crust (just horizontally above the rim of the loaf pan) and it is difficult to cut even slices. Thank you in advance for your reply.
Cracking in dough occurs when there is poor gluten development. This can be due to inadequate kneading, too little water, or the wrong flour. By using bread flour, more water, and kneading the dough adequately, you will develop enough gluten to allow the dough to rise without cracking.
Dough cracking during proofing might not seem like much of a problem at first, but if it’s cracked on the final proof, the dough is going to expand out those cracks as it bakes and leave you with an ugly loaf.
Also if it’s not completely covered, you risk losing some humidity. If it’s not covered at all, there’s a high chance that it will crack.
If there’s not enough gluten development, the dough will start to split/crack as it rises since the structure isn’t strong enough to contain the gas produced by the yeast.
Too Little Water
A dry dough is much more likely to crack because it won’t be able to develop much gluten.
Hope this helps
Thank you 🙏
Great Video 👌
Thanks
My first attempt was a personal failure...I did not knead long enough...and I suspect I may have had an unbalanced water to flour ratio.
Oh well, I am Still Learning...I'll try again tomorrow...
Thanks for watching Kitchen Revelations
I’m trying to bake bread or pizza it’s always look like cake I don’t understand why
Please watch for pizza and bread recipe posted by Kitchen Revelations.. search for KITCHEN REVELATIONS bread recipe...have explained in detail
Thanks for watching Kitchen Revelations
Why does my bread crack on side wall in bread maker
Same here
I was very careful about how much yeast. It still smells
Then maybe you have added too much sugar
@KitchenRevelations I weighed the ingredients exactly as the recipe said.
When I bake buns it is good but when I make burgers in it the buns r way too soggy.....plzzz say wha to doo plz.plz
Assemble the burger just before eating...else juices from sauces n veggies will be soaked by the bun n make it soggy
What causes butter bread to shrink after baking?
Many reasons....can be due to over mixing....or temperature setting was wrong (like) you set a very high temperature so outer crust burns quickly and inside remains raw so wen you take it out assuming it has browned and baked it will sink immediately when temperature variation happens)... opening oven door frequently, .follow exact measurements and temperature settings...you can search for bread by KITCHEN REVELATIONS in RUclips...I have explained exact measurements with temperature settings
Thanks for watching Kitchen Revelations
What can be the impact(s) of using molasses instead of white sugar when blooming the yeast?
my bread was good to taste and texture, but it did not "brown on top". why?
I use the same IFB oven -170 deg 15 min baking.
Brush some milk next time wen bake
what about no knead bread 😢
Madam I baked a bread became so hard in outer part after baked and 15 minutes.. why
Did you apply butter and then cover the bread loaf with damp cloth
Awesome, can you please do a recipe for brown bread, I have the same oven
For brown bread take 50%atta and 50% maida...but the bread will be slightly dense...also it will not be brown in color like store bought ones bur beige color as bakery breads have brown food color added in them
Thanks for watching Kitchen Revelations
@@KitchenRevelations No, I want it to be whole wheat
U can use 100% atta but bread will be dense...not stretchy as the ones made with maida....you may try n see
@@KitchenRevelations I made it but the main problem is that the dough does not rise, in many tutorials, I've seen dough rising much higher but mine becomes very flat
Why not coming good color
The transcript wasn't in English, that would have helped alot - I couldn't find a translate tap
me when im baking bad
Great video dear very helpful for me 🤗
Thanks dear... Please share with your friends... Might be helpful for someone🙂
@@KitchenRevelations sure
Can you please help me out
I'm not sure that I've ever seen or heard about kneading bread dough with a hand mixer. I'll stick with my stand mixer thank you very much.
Note the first requirement, Accurate measuring, You cannot measure accurately using cups(that's for you Americans that refuse to buy scales). It's only by proper measurement that you can reproduce your results. Commercial bakeries spend a lot on buying the best scales because it saves them money in the long run and each loaf is a constant weight!
Thank you. But please speak slower next time! 😊
.