Other possible reason for variation are the fat content of the yogurt, the warmth of the room or porch, and the amount of time the dough rises.įortunately whatever the cause, all the dough forms can create a delicious, crusty loaf of bread. Some of that may be due to differences in the amount of liquid in one egg versus another, but I’ve found that even when measuring the actual volume of the egg there is some variance. Sometimes the dough turns out wet, and sometimes it’s on the dry side. I have made this bread many times using the exact same recipe. My dough is too wet or too dry – how do I fix it? I’ve also included answers to some of the top frequently asked questions I’ve received about other gluten-free baking recipes. | Calories: 4171 kcal | Carbohydrates: 837 g | Protein: 71 g | Fat: 68 g | Saturated Fat: 19 g | Trans Fat: 1 g | Cholesterol: 703 mg | Sodium: 9742 mg | Potassium: 1791 mg | Fiber: 36 g | Sugar: 33 g | Vitamin A: 1314 IU | Vitamin C: 2 mg | Calcium: 611 mg | Iron: 16 mg Troubleshooting & Frequently Asked QuestionsĪfter making this recipe countless times in an effort to make it as fail-proof as possible, I’ve put together some troubleshooting tips that have helped me “rescue” a batch that is too sticky, dry, etc. With a generous spoonful of homemade jam ( strawberry, blackberry, peach, elderberry & strawberry,.As a side for blackened shrimp and scallop fondue.Slathered in garlic herb compound butter.Make sure to let it thaw to room temperature before using it in recipes. If you don’t bake with yeast frequently, store it in the freezer to keep it active for a longer period of time. Shaking the cup until the top is even packs the flour down and can result in a more dense loaf. When measuring dry ingredients, spoon the flour into the cup and run a flat edge over the top to remove any excess flour. Others, like this one, work better when you use liquid measuring cups (the ones with handles and spouts for pouring) for liquid ingredients and dry measuring cups (like these) for dry ingredients. In some recipes it’s perfectly fine to use the same measuring cup for wet and dry ingredients. If it’s foaming within a few minutes it’s good. The process is called proofing, and here’s how you do it: Heat a little water to 110-115F, add a couple tablespoons to a small bowl with a generous pinch of yeast and a little bit of honey. If it’s brand new it should be fine, but if you’ve had it for awhile and you’re not sure if it’s still good, there’s a simple way to check. With that in mind, it’s important that your yeast is active and therefore able to help the dough rise. While flatbread is delicious, no one wants a dense loaf of boule bread. It’s not because making this bread is difficult – it’s not – I just want you to have all the info you need to easily enjoy hot, crusty, gluten-free goodness.įor example, rule number one to baking success with this recipes is. I’ve tried to think of every way this recipe could potentially flop and let you know in advance, the the instructions are SUPER detailed below. Video: How To Bake Gluten-Free Artisan Bread After that, the lid is removed so that the outer crust can bake into lightly golden, crispy goodness. It has a heavy lid that captures and holds moisture in for the first part of the baking process. To achieve this effect I bake my boule bread in this super affordable cast iron dutch oven. It also reacts with the starch on the surface of the dough to create a crisp, golden crust. During the first part of the baking process, steam keeps the outer dough moist while the inside of the bread rises and cooks. The secret to crusty bread is, ironically, steam. Dairy-free yogurt works just as well as regular, making this recipe both gluten-free and dairy-free if needed. My version incorporates yogurt to give it a flavor that is similar to sourdough, but without all the hassle. If you love sourdough bread but just can’t commit to maintaining a starter, this recipe is for you.Īlso called boule bread (boule is French for “ball”), this gluten-free artisan bread can be made in just a few hours (including rising time) from start to finish. Other times, though, nothing but a crusty artisan loaf will do. especially if it’s slathered in strawberry jam. Sometimes a nice, soft loaf of paleo bread is just what you need.
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