Success! GF Sourdough Bread
Soft White Sourdough Bread
First experiment in bread machine.
Cuisinart. Whole Wheat cycle, 4-hr 38-min. Dark Crust.
Adapted from KAF original recipe:
https://www.kingarthurflour.com/recipes/bread-machine-sourdough-bread-recipe
Cold 40s-degF. Cloudy w/ drizzle.
Indoor temp 69/70-degF. 52 RHumidity.
Ingredients
113-g tepid Distilled* Water
7-g Red Star Active Dry Yeast
1 toothpick dip Briess Sorghum Syrup
454-g Homemade GF Sourdough castoff
372-g KAF GF Measure-for-Measure
8-g Hodgeson Mill Buttermilk Powder
57-g tepid Distilled Water
3-g SF Salt Co. French Grey Sea Salt
13-g 4th & Heart Ghee warmed to liquid
Measure water & yeast into scale measuring bowl. Add 1/2 toothpickful sorghum syrup. Stir to mix. Pour into bread machine baking tin. Allow yeast to become frothy.
Measure sourdough & stir into frothy yeast.
Measure M4M & buttermilk powder. Stir well & add to yeasty sourdough.
Set tin into machine body. Lock in place. Close lid.
Select Whole Wheat, Dark Crust. Press Start/Stop.
Machine will start a warming cycle before kneading cycle.
At beg kneading cycle, open lid. Gently scrape & fold forming dough. Add additional water from the 57-g reserve, 1-T at a time if dough is too dry w/ clumps not incorporating.
Close lid & allow machine to work.
At beg of next kneading cycle, open lid. Sprinkle salt onto dough. Gently pinch salt into dough as machine kneads. Close lid & allow machine to work.
At beg of final kneading cycle (machine will beep an alert), open lid. Check dough’s formation & feel. Dough will feel warm, soft & pliable. A little sticky is fine, too for GF dough.
Remove paddle at end of this kneading cycle. Gently smooth dough & make sure it’s formed a loaf. Add ghee by drizzling a little around each corner. Drizzle remaining over dough top. Close lid & allow machine to work. It will start baking cycle after this last rise.
When baking cycle ends, use a digital probe thermometer to check loaf’s internal temp. 210-degF. Remove tin from oven & cool at least 1-hr... if possible *grin*
Using Angelica Nelson’s method here:
Notes
- Homemade sourdough made with 1/2 potato flakes & 1/2 KAF M4M with 1 Floristor probiotic capsule broken open & sprinkled over slurry. Tended & ripened over 7-days.
- This was not fully workable ripened sourdough. Used amounts normally cast off during additional feeding.
- So excited making this first loaf of tasty, tangy, crispy & tender GF bread! In a bread machine even.
Comments
Great job! Using ghee was clever, as it has no water in it to mess up the hydration. I also like your method of adding salt later. Are you keeping the sourdough going for another loaf next week or will you start new?
Usually have at least one SD ripening regularly. Makes great addition to pancakes, biskets, brownies & spice cake. Flavour similar to cream cheese/sour cream. Tomorrow starting one with teff.
I’m limited to 5-g fat per meal. I looove sweet butter. To add rich buttery taste, brushing ghee on the dough is a better option. Actually only used 1-tsp of the 1-Tblsp.
DH loved your Whole Grain Rice & Buckwheat recipe! Only significant change was using cassava flour r/t rice & reconstituted buttermilk r/t sweet milk. Definitely a keeper. He said it reminded him of the old deli-style rye breads. Your rye beginnings pay dividends.
That's a great thing to hear! :) I'm glad it worked out.