Today I am headed out to the store, and going inside for the first time in 6 weeks. I am pretty excited! Yes, I’ll be wearing a mask. I will try not to buy up the entire store in my excitement.
The past few weeks, I’ve taken up bread baking. I started with making my own sourdough starter, but I had poor results. Now I realize that the problem was that I was working with gluten-free flour that behaves very differently than flour with gluten. I thought my dough was too sticky, so I kept adding flour. Big mistake, because then my loaf was too dense.
If you are using regular flour, I think Joshua’s tutorial should work for you. You can watch it b
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If you are like me, and you are gluten free, then I want to share my discovery with you. I found a fabulous book on making gluten free breads. The process is to mix up a large batch of dough once a week and store it in the refrigerator. Making the dough takes about 10 minutes. Then you let it rise for 2 hours, and it goes into the refrigerator. Each day you take out the amount you want and shape a loaf, let it rise for an hour, then bake it. Fresh bread every day for about 10 active minutes of your time. Of course there is the time to let it ries and bake, but that time is passive, meaning you can do something else while it is busy doing it’s thing. Because the bread sits in the refrigerator for a week, it has a sourdough flavor, although you do use yeast in the recipe. Baking the bread in the way they recommend provides a delicious and crunchy crust.
I am experimenting with the best way to bake the bread and I’m using a Dutch oven for mine. Here’s the book. CLICK HERE.
Either way, you’ll need a digital scale and a digital thermometer.
The digital scale I use is HERE.
The digital thermometer I use is HERE.
I would love to hear your bread baking stories too! But it’s not all about bread here.
I have their book Artisan Bread in 5 minutes a day and it is fabulous. So nice to know they have a GF version since I have been trying to get off the gluten. I am looking forward to baking again! Enjoy your grocery shopping! Thank you for sharing.
Thanks for sharing this, Anita. I too am gluten free and dairy free and I could use some pointers and fresh inspiration in the bread baking department. My past gf loaves look beautiful, but are so dense they sort of feel like you’ve swallowed a jar of glue in your stomach….so dense. You’ve given me renewed inspiration to give it another try!