Technique is the thing!

I use a limited number of ingredients in my bread. When I make bread with bakers yeast, I use a small number of ingredients (see my earlier post "What do you use to make gluten free bread?"). When I make sourdough the list of ingredients is even smaller. For sometime now I have been evaluating different bread-making techniques. 

Most of the techniques are used in sourdough, but recently, reading "Bread Magazine" #3 it occurred to me that I should push the boundaries a little more. Which techniques are applicable to improving my GF bread made with bakers yeast? Could I improve my new range of "artisan" style GF bread using technique, not just ingredients?
These are the recipes on the drawing board:

• Pane di casa - a bread styled on the traditional rustic Italian bread,
• Millet & buckwheat cob - another rustic loaf with more of an English feel to it, and 
• MIllet and honey farmhouse cob - another traditional style, with the warmth and aroma of honey.

Just for fun, I pushed the limits a little further to try for a baguette. My timing was out, so I had to remove the baguettes from the oven before they were ready, but the result was still very pleasing: a good crisp, chewy crust, and a soft, well aerated crumb. Needs a little more work, especially to get the right colour and flavour. more time in the oven should help with both of those.

These experiments have reinforced my view that with simple ingredients and the right techniques, it is possible to make a wide range of different styles of GF bread, using both bakers yeast and natural fermentation.