…Yes! Real bread for me? I purchased one teensy-weensy gluten-free loaf from the store for about $8 dollars..choke. I had a weak moment. I wanted bread. Something to make an honest sandwich with.
Well. It came with holes so big that the baker could have jumped out of it…except that it was only 3 inches high and 3 inches wide. No- it wasn’t long either. Any sandwich filling would leave as fast as my lettuce wrapped version falls apart. So this was no better. Taste? They don’t make those ‘rice-y’ things for taste.
That’s why I’m enthralled with this batch of mine. I can’t eat wheat, but can use Rye. I put some Rye in the Starter Mix 4 days ago.
So now the bread-making part. I borrowed this recipe from the website in the link to the left. The notes in ( ) are mine.
Single Loaf (metric) Double Batch (standard)
- 82 grams Sourdough Starter (I used ¾ cup)
- 300 grams water, about 70°F (I used 3 cups)
- 115 grams eggs (I used 4 large eggs)
- 54 grams canola oil ( I used 1/2 cup)
- 4 grams apple cider vinegar (I used almost 2 teaspoon)
- 328 grams Basic Flour Blend ( I used 6 1/2 cups)
- 12 grams palm sugar (I used 4 1/2 teaspoons sugar)
- 10 grams xanthan gum (I used 4 teaspoons)
- 3 grams dry instant yeast (I used 2/3 teaspoon)
- 7 grams kosher salt (I used 2 1/2 teaspoons)
You can use the same amount of kosher to table salt.
For the Sourdough Starter and Basic Flour Blend see post on May 22.
- In the bowl of a stand mixer fitted with the whisk attachment, add the sourdough starter, water, eggs, oil, and vinegar. Mix on medium-low until incorporated.
- In a separate bowl, mix together the flour blend, palm sugar, xanthan gum, and yeast. Add the dry ingredients to the wet and mix on the lowest speed until the ingredients are incorporated and there are no specks of dry flour left, scraping down the bowl as needed. Turn the mixer to high and beat for 2 minutes. Add the salt and beat for a minute more.
- Remove the whisk attachment. Leave the dough in the mixing bowl. Use a rubber spatula to round the top of the dough. Cover with plastic and let it rise in a warm place for 1 1/2 hours.
- Prepare a 9 x 5 loaf pan with cooking spray/wax paper/parchment is best. After the first 1 1/2 hours of rising time, put the bowl back on the stand mixer and beat with the whisk attachment for another three minutes. The dough will deflate and look like it did to begin with. That’s ok. Transfer the dough to the prepared pan, smooth the top, and place in a warm place, covered again with plastic and let it rise for an hour to an hour and a half, until it’s level with the top of the pan. (Note: I’m shaping the dough so that the center is slightly higher than the ends, which produces that nice, rounded shape in the final loaf.)
- Place the bottom part of a broiler pan on the bottom rack of your oven. Thirty minutes before baking time, preheat the oven to 350 °F (see notes on the website in the link above re: using 375 F temperature). Just before the loaf is ready to bake, dust it with Basic Flour Blend then score it by cutting 3 diagonal slashes across the top, each about 1/4 inch deep (this keeps it from cracking where you don’t want it to). Put the bread into the oven. Add a handful of ice cubes or a cup of cold water to the broiler tray (this keeps it from getting dry and hard on top), then shut the oven door. Bake for 50 – 60 minutes, rotating the loaf 180 degrees after the first 30 minutes (unless you use a convection oven in which case take 5-10 minutes off the baking time and don’t need to rotate it), until the loaf is golden brown on top and the internal temperature reaches 206°F.
- Let cool for 10 minutes in the pan, then turn the loaf on its side and scoot it out of the pan slightly so the steam can come out. After about 10 – 15 minutes, you should be able to remove the loaf from the pan and either rest it on its side or stand it upright to cool completely. Store in an airtight container.
I got the above together and rising nicely then had to run off. I poked it in the fridge for tonight. Maybe I’ll be able to finish it tomorrow…