I had half a bag of fine cornmeal left in my pantry, and thought of making some corn bread. I consulted Ian's 2014 post on Broa de Milho before baking, and decided to use rye (10%), cornmeal (40%) and bread flour (50%).
Another recipe from the Gluten Free Gastronimist this time without the rice flour and now using quinoa and chickpea flours. So, no grains!
This is their grain free bread:
I'll be the first to admit to having multiple gluten free failures! Many kinds of ugly monster breads, in fact.
Nearly a year ago, Martadella wrote about making a lovely gluten free bread.
This is the recipe:
Arthritis threatens me with an eternity of store-bought bread unless I can find a stand mixer that can knead dough. I have 2 Kitchenaids that are only good at teaching dough to pirouette.
I was looking for an easy way to make a slab of butter for laminated dough, and this worked a dream. I used the two sizes of vac bag in the first pic to plan out how big I wanted to roll the dough out. Then I vac sealed the butter (straight out of the fridge, no need to soften), flattened initially by hand, then used the rolling pin to fill all the corners of the bag with butter.
To remove, put the bag in the freezer for 30-45 mins until it is frozen hard. Cut open and peel away the bag. It is soft enough to work after 10-15 minutes sitting on the dough.
It's been awhile... I've started venturing out again beyond my weekly sourdough. This was primarily spurred on by starting to get my whole grain from Barton Springs Mill instead of Azure. I cannot heap enough praises on the flavor and aroma from everything I've got from there. The ryes, in particular, are stunning. More on ryes down the line, I've had some good successes there.
I made a version of this several months ago. This time, I added dried raspberries and used Butler’s Gold whole wheat from Barton Springs Mill.
The durum and the whole wheat were milled in my MockMill 200 and sifted with a #30 drum sieve, re-milled, and then sifted with a #40 drum sieve.
The Butler’s Gold WW is an organic modern Red Winter Wheat with a neutral classic wheat flavor and is considered a relatively high-strength flour. The protein content is 15.5%.
No anise, no pernod, no problem. Here's a vitebsk rye in which I used absinthe as the flavoring.
In recent times I have massively improved the performance of my Lievito Madre starter and thought about doing something other than panettone. Off the top of my head I devised a formula, originally without egg but ended up adding one egg as my planned mixture needed more hydration. By the time of shaping and proofing, the dough was perhaps a little too soft but it worked out nonetheless.
