The Bread thread

[Timj]

It looks great to me. Thank so much for baking and sharing!
Glutenous bread is definitely a different beast than gluten free. I'd go for a good sour dough or loaf with a crunchy crust and chewy without being gummy inside pretty much every time.
However, my gf can't eat gluten and as I said my intestines don't like it in large amounts.
Sympathy pains? Maybe...

Thank you EnjoyingLife.
I find that the gummy bread is "most of the time" from cutting into it before the crumb has time to finish cooking. I wait 1 hour minimum on my bread coming out from the oven before I'll cut it open. Also, Too much diastatic malt powder can produce a gummy and unappealing product, so it’s best to start with around 0.1 to 0.2% of the flour's weight and work up from there in small increments.

The gluten free recipe suggested 5-6 hours or overnight before cutting into the loaf. I waited overnight.
I will try a buckwheat based gluten free bread next. Just for the sake of trying different recipes and methods of baking gluten free bread. I will add. Baking gluten free bread cost me about 6 times as much as regular bread.
That's funny about the sympathy pains.

 

[Boo]

Excellent thread, I envy your desire, and you taking the time to make your own bread. I think I gained 2 pounds reading this thread front to back… when I had a boat many years ago, I always brought a bottle of wine, a nice fresh baguette, some cheese, dried sausage, and most certainly a few joints to sea with me…

 

[blondie]

I’ve been following this thread for a while now and the gluten free resonates with me. So hard to resist bread but gluten and me don’t work so well.. I need to get going on gluten free and post. I’ve had gluten free bagels and it’s not so good though.

 

[EnjoyingLife]

Thank you EnjoyingLife.
I find that the gummy bread is "most of the time" from cutting into it before the crumb has time to finish cooking. I wait 1 hour minimum on my bread coming out from the oven before I'll cut it open. Also, Too much diastatic malt powder can produce a gummy and unappealing product, so it’s best to start with around 0.1 to 0.2% of the flour's weight and work up from there in small increments.

The gluten free recipe suggested 5-6 hours or overnight before cutting into the loaf. I waited overnight.
I will try a buckwheat based gluten free bread next. Just for the sake of trying different recipes and methods of baking gluten free bread. I will add. Baking gluten free bread cost me about 6 times as much as regular bread.
That's funny about the sympathy pains.

I would think buckwheat may be heartier. Spelt (not sure it's 100% gluten free) may be another option.
Back when I tried the raw food diet I made a spelt loaf that was dehydrated and it was super good!
I made note of the diastatic malt powder.

 

[Timj]

Excellent thread, I envy your desire, and you taking the time to make your own bread. I think I gained 2 pounds reading this thread front to back… when I had a boat many years ago, I always brought a bottle of wine, a nice fresh baguette, some cheese, dried sausage, and most certainly a few joints to sea with me…

Thank you @Boo. I'm happy you liked the thread. It sounds like you made some fond memories on your boat.

 

[Timj]

I’ve been following this thread for a while now and the gluten free resonates with me. So hard to resist bread but gluten and me don’t work so well.. I need to get going on gluten free and post. I’ve had gluten free bagels and it’s not so good though.

I'm glad your enjoying the thread @blondie and hope you share your breads here for all of us to learn from. I'll be making a buckwheat based gluten free bread next. It's a bit different than my first gluten free loaf above. I may also make this one as a boule.

 

[Timj]

I would think buckwheat may be heartier. Spelt (not sure it's 100% gluten free) may be another option.
Back when I tried the raw food diet I made a spelt loaf that was dehydrated and it was super good!
I made note of the diastatic malt powder.

I have not used spelt in my loaves,yet. If you fresh grind malted barley for their enzymes in organic growing medium. You already have diastatic malt powder. I have made bread with buckwheat flour once and it was a failure. That is the reason I what to try again. And... I still have the rest of a 5 pound bag of it.

 

[blondie]

Gluten free dough, just beginning to rise.

 

[blondie]

It rose a little and is formed, kind of. This dough is different than flour dough and is adding to its “physically challenged” look. Time to let rise again...

 

[blondie]

Not so sure about this gluten free recipe. It needs some cooling time and a taste. In case anyone is wondering, this is three strand Challah. Mix below and cook for 20-30 at 350. Doesn’t brown up real well..

• 3 cups (360g) King Arthur Gluten-Free Bread Flour
• 1 cup (227g) water, lukewarm
• 2 large eggs
• 1 large egg yolk, (white reserved for the topping)
• 1/4 cup (50g) vegetable oil
• 1/4 cup (50g) granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon table salt

 

[Timj]

Nice looking loaf @blondie. The gluten free loaf I made got mold on it the third day after I made it. I wasn't really sad as I didn't care for the taste much. How did your Challah bread taste?

 

[Timj]

Here's a loaf of Sourdough I made last night. I'm still refining the way I cut the tops.

 

[X15]

This one is called Pan de Cristal it is a 100% hydration bread. This means when first brought together you'd never think the dough would be more than pancake batter. It uses equal parts water and flour. It was a challange I wanted to take. It turned out to be one of the most wonderful textures of light,fluffy and crispy along with an excellent taste. It can also be made using chocolate. View attachment 18867152 View attachment 18867153

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Holy shit this looks amazing!
Making me hungry Bud! Nice work!

 

[Timj]

Thank you @X15. My favorite and the easiest to make is the sourdough I posted above.

 

[X15]

Thank you @X15. My favorite and the easiest to make is the sourdough I posted above.

Yeah your sourdough looks amazing too. I have tried to make some two times but didn’t do a very good job. Guess I shouldn’t give up. I know it takes some practice. Just was very let down lol. I blame our oven but I think getting a temp gauge for it would help. It seems way off from what the time indicator says lol.

 

[Rgd]

80% hydration 00 pizza flour

it was ok

 

[Timj]

Nice looking loaf and crumb @Rgd .

 

[Timj]

Yeah your sourdough looks amazing too. I have tried to make some two times but didn’t do a very good job. Guess I shouldn’t give up. I know it takes some practice. Just was very let down lol. I blame our oven but I think getting a temp gauge for it would help. It seems way off from what the time indicator says lol.

I've been using a recipe that this site posted about 6 years ago. It's a shame her site has so many adds on it now. I didn't have one when she first started out. She also changed things a little. But, it is very informative and if you read and understand her lesson. You should be able to figure out where you went wrong. If you have any questions don't hesitate to ask for help. If I can't help you maybe one of the other contributors here can.

Homemade Sourdough Bread, Step by Step | Alexandra's Kitchen

This homemade sourdough bread recipe is one of the simplest, but I think it's the best, too! Nothing beats fresh, homemade sourdough bread!

alexandracooks.com

 

[X15]

Thank you so much @Timj ! I’ll def check it out.

 

[blondie]

My gluten free Challah is not so good. I won’t be unhappy if it molds... gluten free is not to my liking. That sourdough looks oh so good. One of my favorites.