The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
  • Pin It
Laura1's picture

Need Bread recipe of any kind for sandwich making. No dairy, no yeast

April 6, 2008 - 2:37pm -- Laura1
Forums: 

The reason my subject says without yeast is because we have to use rice flour mixtures which won't rise well with yeast.

I was thinking maybe one of you knows of a good recipe that doesn't need yeast or dairy to work? Even if it is with wheat flour I may be able to substitute my flour for it.

I was thinking maybe if I can't find a loaf recipe that works, maybe a tortilla recipe that we can make a burrito out of?

Just anything that already works without the yeast and dairy might work with his flour for me.

 

Thanks,

Laura

Kuret's picture

Beer yeast

April 6, 2008 - 3:47am -- Kuret
Forums: 

I am thinking about purchasing some whole malt from a brewers supply, but since they employ "single rate" shipping ie. no matter how much you order the shipping and handling costs stays the same I am thinking, can beer yeast be used directly in bread? Or will this result in odd taste or over rising?

sitzhaki's picture

Reinhart's Sunflower Seed Rye

April 6, 2008 - 1:03am -- sitzhaki

Hi,

Looking very good!

I have a slightly different version that works as our weekly bread. I substitue half of the rye flour with whole wheat flour, add 2 Tblspn flax seeds and substitute half of the sunflower seeds with toasted walnuts. I double the quantities and bake it in a large tin. Works great as a sandwich loaf.

 

dmsnyder's picture
dmsnyder

Baguettes


Baguettes

Baguettes crumb


Baguettes crumb


The latest episode in my ongoing quest for a classic baguette.

 Today's attempt was with the Poolish Baguette formula in Jeffrey Hamelman's "Bread." I made the poolish last night and made the dough and baked the breads this afternoon. I used Guisto's Baker's Choice flour, which makes a dough with a lovely, silky, soft, extensible quality. It's a pleasure to work with this dough.

 While I ended up with a wonderful tasting bread - crunchy crust and sweet tasting crumb, I was disappointed in the lack of bloom. I do believe my scoring of the loaves was good. I believe I was overly concerned about underproofing the loaves and ended up over-proofing them. If anyone with more baguette experience (and success) than I has other thoughts and suggestions, I would really appreciate them sharing. Making "the baguette of my dreams" remains a dream for now.

Here are photos of the baguette just after forming and placing on the couche and when proofed, just before baking:

Baguettes shaped

Baguettes shaped

Baguettes proofed

Baguettes proofed

Minor frustrations aside, today's breads were thoroughly enjoyed with dinner.

Baguette and Sunflower Seed Rye slices

Baguette and Sunflower Seed Rye slices

David

Pages

Subscribe to The Fresh Loaf RSS