whose whole wheat bread is better? Bake with Shivesh vs Sanjeev Kapoor | Atta bread recipe |

I made it so you don’t have to –    • I made it so you don't have to   Timestamps- 00:00-02:06 intro 02:07-05:21 Shivesh bread recipe 05:22-06:38 Sanjeev Kapoor bread recipe 06:39-07:44 Taste test shivesh 07:45-09:12 basics about flour 09:13-10:05 disclaimer 10:06-10:32 why it does not work 10:33-12:48 taste test chef Sanjeev 12:49-13:41 differences 13:42-14:44 final verdict Whole wheat bread recipe can be made by different methods. I selected these two recipes ( whole wheat atta bread shivesh) and ( whole wheat bread Sanjeev Kapoor) because they provide the most amounts of points for analysis. Using 100% whole wheat bread and making it simply like a normal bread yields a denser bread. Because Shivesh’s recipe only had 1 tsp of yeast, it was not enough to proof it. He might be using extra strong yeast but mine was normal baker’s yeast. It was alive (if it hadn’t been, the half and half bread would not have risen so much) There are still things I don’t know about bread making like sour dough. A sour dough starter can even make a whole wheat bread super soft. If you have any tips on making super soft whole wheat bread let me know in the comments Here are some general tips for bread making- Yeast should be alive and should be a baker’s yeast. Use some form of fat (butter/ eggs/ oil) while making breads. Kneading is what forms gluten. Gluten makes softer bread. Do not skimp on kneading, Different types of flour yield different results (even if the flour is in the same category) Bread flour gives the best bread as it has more protein content. Proof the dough in warm rooms. No AC. I keep the bowl in a switched off oven or microwave. Keep the door ajar. Use aluminium bread tins. They give a nice rise and domed tops. Use both oven rods while bread baking. Allow the bread to cool in the tin for 15 minutes. Then remove and place on a wire rack. Let it come to room temp. Cut after 2-3 hours. Whole wheat bread has a shorter shelf life.