First shot at a GF preferment
Hi all,
I just thought I'd post this because it was very exciting to me. I figured other GF bakers out there might enjoy it as well.
I have been continually developing my GF whole grain and vegan bread recipe for a couple years now, and after reading Peter Reinhart's Crust and Crumb and Whole Grain Breads, I was inspired to start messing around with preferments for GF baking.
Here's the result:
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I got positively the BEST oven spring I have yet achieved out of GF bread as well as the nicest, most open and irregular crumb. This is whole grain gluten free and vegan bread. The only starch I use is white rice flour and it is only 18% of my flour blend. I hope to soon even eliminate the white rice and be 100% WG.
Thanks for looking,
Daniel
PS- my phone is my only camera right now, so I apologize for the crummy (pun intended) pictures.