The Big Bread Thread ?

[denisejoe]

Now that is looking lovely! How long did it stand before fridge? Often due to the time it takes for the dough to lower its temperature it carries on proving. The fridge time is more for retarding and developing flavour. I would think it would be best to bake from cold to avoid over prove

Went in fridge at 3.30 going to bake in the morning

 

[bigtwin]

No.....(sorry) ?

Thanks.

Ian

 

[Puddleduck]

I have no experience with GF sourdough but I understand that it is mush harder to obtain good results. To get a good result from a starter that is only a couple of days old is unusual to say the least. Have you considered feeding it for a week or so to develop strength and maturity?

The advice is to use it after 3 or 4 days and then start to feed again. Never to leave it more than a week (even in the fridge) as it becomes rancid. I don't know - I've never got this far before I ended up with a mouldy rancid mess!!!!!!

I will try it tomorrow and I can always start a new starter and feed that for a week before I use it. I do need to make a bread substitute before the weekend though as we are eating crispbread instead of bread* - not that great with soup or stew The yeast I ordered still hasn't arrived, I live in hope but rather think it was a scam. if there is still nothing by Friday I will make a claim via paypal. I like waffles but you can only eat so many.

* the gf bread from Asda was out of date and as hard as a house brick. The restrictions mean I can't have more until next week even though what I had was no good. I have made a complaint and appeal but that takes at least a week. I have a video meeting on Friday so can express my displeasure - should be interesting as I am not known for my tact and diplomacy in the face of ignorance and stupidity.

 

[Chockswahay]

The advice is to use it after 3 or 4 days and then start to feed again. Never to leave it more than a week (even in the fridge) as it becomes rancid. I don't know - I've never got this far before I ended up with a mouldy rancid mess!!!!!!

I will try it tomorrow and I can always start a new starter and feed that for a week before I use it. I do need to make a bread substitute before the weekend though as we are eating crispbread instead of bread - not that great with soup or stew The yeast I ordered still hasn't arrived, I live in hope but rather think it was a scam. if there is still nothing by Friday I will make a claim via paypal.

Ah I see, well looking forward to the photo’s ?

 

[Puddleduck]

Well so far so good.

The "loaf" has been proving for almost 4 hours and it has risen a little but still has quite a way to go. The recipe says the top will develop troughs and furrows like a ploughed field and that is when it should go into the oven - I am not remotely at that point yet.

The remaining starter has been fed and has done it's thing. I may move it to a larger jar as I think I will feed it for longer before I use it next time round.

Obviously this is an experiment

1) to see if the sourdough will rise properly to make an edible loaf and
2) checking out the method and flour combination

Usually I would do one variable at a time.

One interesting thing about the recipe was that the psyllium husk is made into a gel before mixing and I may try that in a yeast recipe. Usually the husk is added dry with the flour. If added as a gel the mixture might be more dough like rather than batter like.

I am making notes and if I get anything edible I will make things available to others.

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[denisejoe]

My sourdough doesn’t rise much in the fridge overnight but it’s supposed to enhance the flavour

 

[denisejoe]

Mine this morning and also making one for next door so starter on the go continually

 

[Puddleduck]

I've left mine on the workbench........... there are small bubbles so we will see. I have a feeling I just need to be patient.

Yours looks lovely.

Do the holes develop during proving or in the oven? I've never managed to get this far with sourdough before. My "loaf" is in a big casserole dish as the dough is far too soft to shape - but that is normal for gluten free. Actually usually gf bread dough is more like a cake mix or muffin batter

16:06 I have just switched the oven on and it will take about 15 minutes to get up to full temperature I think.. The mix is now about twice the height it was when first mixed Lots of small bubbles and some larger ones

 

[denisejoe]

Mainly during proving but that does take about 7 hrs then in the fridge overnight, starter is left in window in the sun so plenty of bubbles in it

 

[Puddleduck]

Here is my bread - a bit dense and chewy and the flavour is "interesting" but it is edible. I left it 5 hours to rise - I think it needs longer or warmer (even though our house is very warm) - but then the flavour might be overpowering. I found the taste strong as it was.

I have fed the starter again and will have another go in a few days using a different flour blend as I try to make a lighter and whiter loaf.

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[Puddleduck]

It's yummy buttered and with a slice of bacon

 

[Chockswahay]

Here is my bread - a bit dense and chewy and the flavour is "interesting" but it is edible. I left it 5 hours to rise - I think it needs longer or warmer (even though our house is very warm) - but then the flavour might be overpowering. I found the taste strong as it was.

I have fed the starter again and will have another go in a few days using a different flour blend as I try to make a lighter and whiter loaf.




View attachment 381603View attachment 381602

Wow! for GF I'd say it looks great!

 

[Puddleduck]

Wow! for GF I'd say it looks great!

Hopefully the next will be better

I am thinking I should make a website and put up the recipes if they were successful - or admit to the failures without the full details in case anyone tries them. lol

 

[Puddleduck]

I got my money back for the yeast that did not arrive - paypal gave it back within minutes saying the trader had already been investigated.

Back to the search for yeast.

 

[Robert Clark]

Tonight’s dinner cooked in our Teeny Weenie wood fired pizza oven

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[Puddleduck]

I have had a busy morning - emptied out my baking cupboard and sorted everything out. A few things were tossed, mostly samples of things I had tried (such as lucama powder) but never made it to the staples list. Then all was sorted and re-shelved. Luckily there were no nasty surprises but also I didn't find any forgotten gems. I made up a batch of bread flour (I make my own mixes) so on Monday I will bake sourdough again. As I already knew I do not have any white rice flour, plenty of brown and mixed but no pure white so the bread is likely to be on the heavy and chewy side.

Also I received a refund for the baking yeast that never arrived and have ordered more from elsewhere - I hope a more reliable supplier. I had to order 500gm so hope it has a long shelf life!

 

[Puddleduck]

Since the lovely Elaine has sent me some certified gf yeast which arrived yesterday afternoon I am going to make yeasted bread today and leave the sourdough until later in the week.

Photos later

 

[Raul]

Here is my starter 3 weeks old now. I fed it this morning 2 spoons of flower. Left it on the window, until small bubbles come up. Now in the fridge for other day baking. I take it out the night before, and before I use half of that, I put it in a warm water bowl to wake it up properly. After I used it, I add water and flower equal amounts. It has to be 100% hydration to grow like a sponge. Any sloppier will collapse, any thicker will not grow fast enough. Another thing for well risen sour Dow is to mix flower water to no less that 70% hydration. One 1kg of flower needs at least 700ml of water. A bit of olive oil, or vegetable oil in the mix, will keep the bread supple for days.
I have sourced some fresh green yeast and making a Dow with fresh yeast for a change, pics later.

 

[Puddleduck]

My millet sour dough is much firmer than that Raul but then gluten free is often "different". When I made sloppy gf mixes they have always gone pink, mouldy and rancid. I am following a tip to use millet and it is a ratio of 2:1 millet to water by weight.

Today I am going to make yeasted bread and later in the week will do a sourdough.

 

[Raul]

I must admit I never used millet, so I don’t know how to cook with it. Your experience is ahead of mine in that domain. Other mixes in the past, mum used to do potato bread, and corn meal mix with wheat as the wheat was rationed but corn was plenty. Same reason for the potato in the Dow.

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[Raul]

This is going in the oven now, I used green fresh yeast on this one.

 

[Puddleduck]

I must admit I never used millet, so I don’t know how to cook with it. Your experience is ahead of mine in that domain. Other mixes in the past, mum used to do potato bread, and corn meal mix with wheat as the wheat was rationed but corn was plenty. Same reason for the potato in the Dow.

I've been baking gluten free for almost 60 years Rice flour is the staple but it is necessary to add other flours and more exotic ingredients to increase the protein content. Potato starch is used in my "everyday" mixes - mostly as a whitening agent and to add bulk. It's quite a steep learning curve and failures happen even now - possibly because I get sloppy or that gf flours are not as closely regulated as wheat flour is as far as composition is concerned. I can make the same recipe with two different bags of flour from the same company and get completely different results.

Corn (maize) bread is simple to make and nice when fresh (more like a cake than bread) but dries out in hours. I have also made what the Americans call "biscuits" but are more like a plain scone.

The key is being able to get the ingredients of course. I have plenty of recipes lol.

My sourdough is now at the rest and rise stage. It's not so warm and sunny today so fingers crossed, I have put the bowl in front of where the heating manifold is as that is always a warm place.

The "dough" in gluten free isn't dough but more of a batter.

 

[Raul]

There it is, very fluffy.

 

[Puddleduck]

Raul Ronny

This is why I don't do gluten free sourdough. It is actually a more vivid colour than in the photo and smells foul. A waste of £5 of ingredients

 

[Puddleduck]

This is today's yeasted gluten free bake

I made 2 small loaves in the little bread maker. It is lovely - we demolished half a loaf at lunch time

Not as fluffy as my usual loaf as the rice flour is Doves Farm (a mix of brown and white) rather than pure white and the sorghum is also wholegrain and not sweet white but I am really happy with the smell and taste.

I used my SanFran flour mix (equal parts by volume of rice, millet, sorghum and arrowroot) except I replaced the arrowroot with cornflour as that is in plentiful supply.

These are half slices You can see it is yellow from the brown rice and wholemeal sorghum rather than white.

The bread maker is an Aldi Lidl special from about 8 years ago. I think I am going to gift the Morphy Richards machine on freecycle as the Aldi Lidl special is much more versatile and I have more success with it.

If anyone wants the ingredients and method I am happy to share.

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[reckless]

I'm a late starter at making bread (mid 60s). Got yeast from internet and friend kindly gave me some flour. Here is my first ever loaf (easy no knead). Looks lovely but feels very hard. I think we'll have to watch our teeth. Haven't tasted it yet.

Now waiting for flour delivery from Shipton Mill, lucky to get a delivery slot. Haven't seen flour in any shops round here since lockdown began.

Karen

 

[Puddleduck]

For people who make gluten free and are worried they don't get a dough it does normally look like a cake batter.

 

[denisejoe]

And does that rise to fill the pan

 

[denisejoe]

Here’s on I made this morning forgot to cut the top

 

[Puddleduck]

And does that rise to fill the pan

Not quite, about a half inch from the top - but I have a batch on now using the new yeast from New Zealand and that has filled the pan. 1 1/2 cups of flour in a one pound tin A lot depends on the yeast and how you treat it. Even instant dried yeast I activate before adding when making gluten free bread as it really makes a difference. A gf chef in Morpeth said to add the yeast with the wet ingredients which works well on longer knead and prove recipes but I get good results with a 90 minute express program on the breadmaker.

Photo when it has finished baking, it smells lovely.


Here are some more recipes which I have not tried:

5 quick bread recipes

Short on time but fancy baking a quick loaf? We’ve got five easy bread recipes which don’t require any proving or rising and take less than an hour to bake.

www.bbcgoodfood.com

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