Beverly the Inspired's blog

Made with buckwheat sourdough & a blend of buckwheat & cassava flours.

Dough shaped & held together nicely. Measured 135-g for each ball; total of 10. To keep it from sticking, before forming dipt hands in a shallow plate of water.

Forgot to take a picture of the water bath stage *oof*. Blended water, sorghum syrup & salt & brought to slow rolling boil. Worked with one bagel at a time; sliding from slotted spoon into boiling water. Once it rose back to the surface, removed to the baking pan & sprinkled with “everything” blend.

Baked batches of three on the toaster oven’s broiling pan at 350-degF for 20/25-min. Removed to wire rack to cool.

Hmm... also forgot to take any pictures of the crumb. Believe me, they’re chewy like “real” bagels with a hint sourdough. Think the “everything” blend obscured it a wee bit. Probably too heavy handed, HaHa.

Parboiling is the key to chewy textured bagels I learned many years ago. Leap of Faith to boil gluten-free dough.

For the first batch of real, honest for true bagels, these were good. I ate one hot & plain just to be sure they were edible. So glad I stepped outside of my comfort zone.

Tomorrow going to revisit & make another batch of KAF’s Soft White Sourdough Bread. That was the first yeast raised gluten-free bread I’d had any success. This time feel confident enough to make my own flour base rather than use Measure for Measure, KAF’s gluten-free all purpose mix. And! *\0/* bake it in mini loaf pans in the toaster oven *\0/*. Living life of the edge, HaHa.

Boudreaux of Buckwheat will be a better option than Thibodeaux of Teff  ;-} Both are at 14-days; fragrant & active. In fact, made a Dark RyNOe blob fish loaf with Thibodeaux... but that’s quite another story. The evidence was destroyed post haste with relish & fresh farmers cheese.

...have to add additional fluid to dough after first rising. Someone *blush* weighed out 320-g cassava flour r/t 230-g. Wondered why the dough was wee but stiffer last night.

Debating warming some milk, adding pasteurized egg, wading in to the elbows. Or not. What could happen if I form it “as is” & set to bake? Bread or crumbs, aye?

Am interested in adapting a favourite Ruth Wakefield crumb bread recipe. Hmm... may have convinced myself to bake it.

Getting into the rhythm of making breads Monday, Wednesday, Friday. Slowly & surely making progress.

To answer “why a bread machine”, have a choice between that & a toaster oven. No stove, no range, no oven... yet; long story.

Today’s “Arts & Sciences” project is the GF Sourdough English Muffin Loaf. Been playing with different measures of flours & liquids in very small batches. Only enough to make two or three muffins.

Muffins have been tasty; made on an electric crepe skillet. Knew that’d come in handy one day, HaHa. We ate them before I even thought to take pix.

Bread takes longer to cool *wink*. Prime photo shoot subject. 

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:

http://www.thefreshloaf.com/node/62324/whole-grain-rice-and-buckwheat-gluten-free-bread-no-starch-added

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.