• Blog
  • Breads, Pastries & Pasta
  • Recipe Store
  • Sourdough
  • learn to make gluten free Sourdough
    • Online Tutorials
    • Sourdough Classes
  • Bread of Life
  • About Recipes for Living
    • Contact
RecipesforLiving - gluten free food everyone can enjoy

Featured bread

Hamburger Buns: Lovely soft hamburger buns that do what a hamburger bun should do - taste good and hold all your favourite delicious hamburger ingredients!

read more

Technique is the thing!

13/11/2012

0 Comments

 
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.
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Author

    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!

    Archives

    April 2017
    September 2016
    September 2015
    May 2015
    December 2014
    November 2014
    April 2014
    January 2014
    December 2013
    September 2013
    August 2013
    July 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012

    Categories

    All
    Experimental Bread
    Experimental Bread
    Experimental Pastry
    Fermented Bread
    Fermented Bread
    Gluten Free Challenges

    RSS Feed

Powered by Create your own unique website with customizable templates.