I don't bake a lot of gluten free bread, but I've got a couple of regular GF customers that I bake for weekly. Usually I bake a nice Olive bread and GF "Not Rye" (sort of a deli rye style). I use recipes from Bread in 5 Minutes a Day (Healthy Bread in 5M and Gluten Free Bread in 5M).
(Some home baking today - a 90% durum with wheat starter.)
I am thinking about going to the Kneading Conference next week. Has anyone gone lately or planning to? Any thoughts or tips? Thanks!
Well, I have neither baked much nor had time to visit this site for the last couple of months. Moved from Canmore AB to Golden, BC. Moving is a HUGE pain, but I am very satisfied with the result. I love my new home and town!!!
I haven't done any sprouted grain breads lately and Dabrownman's loaf from a few weeks ago inspired me for this loaf. I would cut back on the hydration though because it was hard to shape and I wasn't able to get a really nice tight boule like usual. I also think I overproofed it and the loaves stuck to my baskets. So all in all, I didn't get the oven spring I wanted but the loaves are still delicious.
Recipe:
1. Sprout 30 g of each of the following grains: kamut, spelt, rye, buckwheat, Selkirk wheat, red fife, and einkorn.
So I finally got to the bottom of my bag of multigrain leftovers from the local mill (Barton Springs near Austin, TX). Just to get rid of it all, I shifted the flour mixture to 350g whole wheat, 150g bread flour (not counting the levain which counts for about 75g of bread flour). In order to attempt to compensate for this shift, I added about 2/3 teaspoon of active yeast to the mix. The dough rose overnight in the fridge and was a bit cold when I started the folding.
I have been doing pretty much the same loaf every week, so the pictures are a bit repetitive by now. Here are some samples during June and July. Texture is about the same on each. Fairly dense, didn't rise a lot. Flour was about 50/50 bread/whole wheat mix.
June 3
I conducted an experiment to determine two things with respect to high-hydration sourdough bread:
(1) What does it look like when it's underproofed, perfectly proofed and overproofed?
(2) What is the difference between baking in an enclosed vessel v. on a baking stone with steam?
I made 5 loaves, each of which were about 385g as follows (~78% hydration):
-800g unbleached AP
-75g home-milled white, spring whole grain wheat flour
-75g home-milled red, spring whole grain wheat flour
-50g home-milled whole grain rye flour
-760g water
Thanks to Danni's post I got out my starter , fed 'er up and started mixing. I followed most of her formula but used some Winter Wheat from Breadtopia and added 60g brown sugar to the fruit soaker with the 60g of butter. I didnt put any cinnamon due to her experience and I didn't want to do a swirl in the center of the bread. Maybe next time.
This week, I baked another dried fruit and toasted nut sourdough bread. I really like the combination of eathiness from the nuts and the sweet tanginess of the pieces of dried fruit. The nut flavors seem to permeate the crumb while the fruit yields surprising little explosions of tartness when you bite into a bit.
I love porridge breads. They are so moist and flavorful I never tire of making or eating them.
I tried something a little different for this one by using Greek yogurt in place of part of the water in making the porridge. I think it just added an extra layer of flavor and was worth trying.
I also used beer as part of the liquid in the main dough. This one was extra hydrated and was a little challenging to shape the next day. Next time I would shape it right out of the refrigerator instead of letting it sit out for an hour.
