February 28, 2020 - 10:28am
Rhythm & Blues
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.
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Mr deMille...
Turned out of bread machine tin. Sliced after cooling several hours. Modest crumb texture, resilient to the tooth untoasted. Subtle sourdough flavour blending nicely with ivory teff & cassava flours. Will use a fork to separate a piece & toast tomorrow. Interested to see those results.
I would be interested in seeing your recipe. The bubble dispersion is very nice but the crumb looks a bit moist. Any psyllium or gums in the mix?
That’s high praise! (You & Mini Oven are a wealth of gluten-free doughs knowledge.)
I cut the loaf while still quite warm & it _was_ steamy/moisty. By next morning, it was better set up; nice for toasting or eating as a sandwich.
Yes, 5-g psyllium husk powder by TerraSoul. Added & mixed into dry ingredients.
Ingredients
Any & all hints, tips & suggestions are greatly appreciated. These are my first forays into Celiacs Friendly yeast/sourdough breads.
p.s. 16-g Grey Sea Salt may seem a lot, it’s about 1/4-t measure.