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Revisiting honey fermented bread ...

26/4/2014

1 Comment

 
Last year I started playing with raw honey from the Tasmanian wilderness. With the right techniques it is possible to ferment the honey and produce a leaven for bread making. Recently I returned to working with the honey ferment. Dough made with it behaves a little differently from sourdough and dough made with a baker's yeast poolish. It doesn't rise much during fermentation. At first, I thought the yeast wasn't working, then I noticed a little expansion. In the oven, however, the story was quite different. Suddenly the dough came alive and it was expanding as I watched.

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I have been working with two flour mixes, tapioca and one other. Over the past few weeks I tried amaranth. Last week I used that mix for hot cross buns.

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Today I used quinoa in one, and brown rice in the other. Another curious behaviour of the dough is that it becomes quite solid during the bulk ferment, and again during proofing. As the dough is kneaded it becomes softer and pliable. After kneading for a minute or so, the dough can be shaped.

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The flavour is light and slightly sweet. The sweetness is not from the sugars in the honey alone, as only a small amount is used. I suspect that enzymes in from the honey cause more sugars to be produced during the fermentation.

The crumb is more open than other many other gluten free breads I have made. The honey yeasts seem to remain active longer and at higher temperatures than baker's yeast and wild yeasts in sourdough. I suspect a cooler, longer bake will result in a more open crumb.

1 Comment
Betty
22/1/2023 12:05:44 am

Hi super curious about this, I do bee keeping and had about 10kg of honey ferment on me because the humidity got to it before I could process it. So I’m just looking at all sorts of use for it and would really like to try making bread with it. Have you come up with any sort of recipe or anything?

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    When I had to go gluten free I was disappointed at the taste and texture of gluten free baked foods that were available. Packet mixes were very disappointing. So I started to develop recipes that are good to eat.
    There was so much to learn along the way. Eventually I made progress with bread that looked, felt, smelled and tasted like real bread!  From there I have been exploring and learning more about basic gluten free ingredients to make a range of bread, pastry and pasta!

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