This was my go-to recipe for years when Wyborn thought gluten was an issue. You can't really shape the dough in the same way (you have to just kinda prod/coax it into the rough shape) and you definitely need to weigh all the flours, so get a scale. The outside is nice and crusty and the insides nice and fluffy.
Baguettes
Ingredients
[]316 g white rice flour
[]125 g tapioca flour
[]1 rounded tablespoon xanthan gum
[]1.5 teaspoons salt
[]2 tablespoons sugar
[]1.5 cups hot water (110 F - ~40 seconds)
[]2 tablespoons yeast
[]30 g melted butter (2 tablespoons)
[]4 egg whites, beaten slightly
[]1 teaspoon apple cider vinegar
[]some melted butter for brushing
Directions
1. In the bowl of a heavy-duty mixer, place flours, xanthan gum and salt. Blend with mixer on low.
2. In a small bowl dissolve the sugar in the water, and add yeast.
3. Wait until the mixture foams slightly, then blend into the dry ingredients.
4. Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
5. To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
6. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
7. Slash diagonally every few inches. Brush with melted butter.
8. Preheat oven to 400 degrees. Bake for 35-40 minutes.
9. Remove from pan to cool.
I do recommend getting a baguette pan as it bakes much more nicely that way
edit: Oh, and I had noted down a sandwich bread recipe, though I don't recall using it too many times, I generally didn't record things if they weren't at least half decent
Sandwich Bread
Ingredients
[]420 g flour mix
[]105 g brown rice flour
[]130 g white rice flour
[]75 g tapioca flour
[]105 g sweet glutinous rice flour
[]5 g xanthan gum
[]2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
[]4 tsp baking powder
[]1 tsp salt
[]4 tablespoons granulated sugar
[]2 tablespoons active dry yeast
[]1 1/2 cups warm milk (about 110 degrees F)
[]2 teaspoons apple cider vinegar
[]1/4 cup olive oil or butter
[]2 extra large eggs, room temperature
Directions
1. Preheat oven to 375 degrees F.
2. Oil and flour a 9 x 5 x 3 loaf pan.
3. Place warm milk into a small bowl. Whisk in 1 tablespoon of sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof.
4. In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaining 3 tablespoons sugar.
5. In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil / butter, and vinegar. Beat for a few seconds to combine. Add the yeast mixture. Beat a few seconds more to combine. Add the flour mixture. Beat on medium high for 3 minutes.
6. Scrape mixture into the prepared loaf pan and smooth the top.
7. Heat wet washcloth in microwave. Then, place loaf pan into microwave, resting hot dishcloth on top of loaf pan, and closing the microwave door.
8. Let dough rise until just over the pan.
9. Bake at 375 degrees for 30 - 40 minutes.
10. Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely.
This second recipe was a tweaked version of
this - not sure where the first one came from
Posts
They aren't the prettiest loaves, but they smell amazing and got decent rise. Now the painful wait for them to cool down so I can cut into them and do a taste test.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Check your bodegas!
I sliced into my loaf. Is good. The olives sank a bit, which isn't surprising given how wet the dough was. I incorporated them after the first, overnight proof and folded them in, so they were probably clustered from that too. It turned out a bit saltier than I intended, which was also probably from the olives. Delicious, though.
The folds had a lot of tension and I am forming boules right now that just feel right
They're bubbly, they're able to be handled, they're not sticking to the counter much, they expanded well enough
Gonna fridge proof as called for in the recipe so we'll see how they do in the morning!
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Yea after a few loaves you definitely get a sense of how the bread is based on feel. I knew last night I should have added a touch more flour, but I figured I was just fine. I should have listened to myself.
I can't wait to see your results!
Origin ID: Discgolfer27
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Do you have flour and water and salt and yeast?
If so, do this:
https://youtu.be/uWbl3Sr2y1Y
The dough is wet and sticky, and you'll end up scraping a lot of it off your hands (tip: use dry flour to scour your hands of wet dough). But it makes a super easy, super lovely loaf. If you don't have a dutch oven (I don't), you can use a cast iron pan with another pan in the oven to splash water and create steam. Just be sure to use distilled water for that, or make sure to clean off the salt deposits right away from the steamer pan.
I'm spoiled as crap.
my starter's still alive in the fridge on weekly feedings so i'm going to try again when i can restock on bread flour and maybe get some whole wheat flour
my loaf pan arrived so i am going to try making standard white bread tomorrow and will report back
Can confirm. I did this exact recipe this evening. Proofed it overnight for about 13 hours, and did the fold-onto-paper-cover-under-a-floured-towel for another 4. I also didn't have a dutch oven so I used my 14" cast iron pizza pan, and put an 8x8 pan nearly full of water in the oven under that during the preheat and baking session at 450 so it was constantly steaming the oven the whole time. The recipe recommends baking for 45minutes to an hour, but I found this caused my crust to be suuuuuper hard and crunchy. Not terrible, but I pulled mine out at 45 minutes and the crust definitely was on the armored variety. Crumb came out superb. Pliable, full of holes and steamy with a nice sour tang from the fermentation. I'm already proofing another batch as we speak, with this time loading up olives, rosemary and dried roasted garlic incorporated into the loaf. I'm going to try baking it for 35-40 minutes this time to see if the crust isn't as crunchy and see how it comes out tomorrow.
Pics of the results:
Wud yoo laek to lern aboot meatz? Look here!
Here is the first loaf out of it
It was a Japanese milk bread recipe. Fresh and hot out of the pan it was delicious, but after a day it settled to become super dense and stodgy and not particularly good to eat. I think my main problem is that the recipe was for a slightly larger pan and because it's enclosed it couldn't dome and release any pressure. It did also overproof on the 2nd proof but I don't think that was the issue.
I'm aiming for real classic wonderbread style sandwich bread but with only 3 or 4 ingredients. It's gonna take some tweaking.
Also I found a recipe for sourdough pullman bread which I am going to try as soon as our baker friend delivers a starter she's nurturing for us. The recipe is amazing because it comes with a little applet on the page where you enter the measurements of your pan and it uses the recipe's ratio to tell you exactly how much of each ingredient you need for your specific pan.
Need some stuff designed or printed? I can help with that.
This is my second loaf. I have yet to put the starter in the fridge and it's been getting daily feedings for about three weeks.
I'm afraid of putting it on the fridge because then I won't see it and I'll forget it and it will die.
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ya'll ever have cheese bread? 'course ya have. I love a cheese bread toasted up real good.
rye
pumpernickel
challah
pretzel
bagels
cinnamon raisin
pepperoni
banananana
I'm not much of a baker, but if you need somebody to eat a bread, hmu
Let the bread sit covered overnight. The crust will usually soften up.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
heard we were talking about bread in here
who would you say... owns this bread
Although I did find the King Arthur Flour recipe for a fruit bread using the sourdough discard. But it calls for potato flakes. And I have none.
But KAF also have a recipe for Jewish Rye bread and I'm suuuuuuuper curious to try that.
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Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I removed the lid of the Dutch Oven to see
WE HAVE OVEN SPRING
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This is SE++, you do you buddy.
Origin ID: Discgolfer27
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the top kind of deflated during the cooking process:
i may have taken it out too early even though i hit the top end of the recipe time and the middle registered 190 degrees:
the top crust is thin and crispy but the rest of the loaf is pretty soft
it tastes good, and makes a pretty good grilled cheese:
so far so good, we'll see how it stands up to other types of sandwiches
caraway seeds are bullshit anyway
oh I just don't like them, and the US is the only place I've lived where they're habitually included in rye.
I mean maybe they trash talked your mother or something though.
The recipe I followed was this one:
https://basicswithbabish.co/basicsepisodes/sourdough-bread
The sourdough taste is light but present; I'm sure it'll come through more once it has cooled for longer (after an hour of waiting we couldn't resist anymore). Excited to finally stop turning out bread frisbees and start baking real bread!
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Time to make some french toast!
Origin ID: Discgolfer27
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It stuck to the tray so I lost the bottom crust, but other than that it's probably as good as I'm gonna make it. Hooray!
Sorry if this has been covered elsewhere for you, the bread is in every thread now, but a second rise before baking is pretty key to having good texture in the final product.