Has anybody ever tried to combine autolysis with making "soda bread"?
My idea is as follows. The soda bread is based on 300 grams of flour in total, so that would require 15 grams of raising agent, which I would make by adding 10 grams of Cream of Tartar and 5 grams of Bicarbonate of soda, and probably something like 10 grams of salt for flavour (between 3 and 4 percent salt to flour w/w)
To get the Autolyse going, I'd take 200 grams of plain flour, with no additions, and mix in 200 grams of water to that. Leave that to stand for about half an hour.
What is 3/4 proof? For how long? How is it compare to full proof?
I've posted twice before re my quest to use up some brown rice flour that was given me. Thanks to the help here, I ended up substituting a cup of rice flour + vital wheat gluten for one cup of the white bread flour needed (have to do by volume and feel, don't have a scale). I used three tablespoons of vwg and filled up the rest of the one-cup measure with the brown rice flour.
First post in a great forum!
So i've baked a few bread now, refining my techniques along the way, and getting rid of a few bricks too!
I've read a few threads on TFL (been lurking since Jan) and i've realised all my bread has one common issue.
Regardless of how much i shape it, it doesn't hold, and just spreads like a ciabatta. At first i assumed it was hydration, but then i saw a link with 80% hydration baguettes and it held it's shape better than mine did.
If I want to double the amount of starter in my recipe, how much water should I reduce? Thank you.
One family members has developed celiac disease, another a gluten sensitivity, another 2 now have diabetes, and another wants to eat less gluten. I love the breads, pizza, and flat breads I make and I take a great deal of pride when they come out well and are enjoyed by others.
I have my doubts about being able to bake quality gluten free recipes that resemble the qualities I associate with recipes that have gluten. I hope to make a gluten free pizza, artisan bread, and a baguette for an upcoming family event.
This was a comment I was making to another forum member but then it turned into such a rant, I realized it needed its own place here. Not sure if anyone will care or feels the same way but here it is, in case anyone else can relate.
I thought this rye bread would be a disaster, but it turned out so well that the familial rumblings are all in favor of more of loaves. The bread is 65 percent rye and the dough had 90 percent hydration. I don't think I've ever come close to either before.
I bought this Zojirushi Home Bakery Supreme 2-Pound-Loaf Breadmaker in white for my daughter about 1 1/2 yrs ago. she never even plugged it in so it is brand new, she misplaced the owners manual, so i am selling it for $175.00