Bread

October 28, 2018

I have long enjoyed baking fresh bread, rolls, cookies, muffins and assorted other things. I do not do anything gourmet, just basics, but I enjoy it.
Lately I have been learning about other types of baking. Gluten free for my brother, and sourdough for my husband.

I have dabbled a little in each in the past, but yesterday I had a good baking day.  I made "San Francisco Sour Dough Bread" It took several weeks to grow a starter, then 3 days of mixing and waiting to have the bread ready. I think my sweetheart felt it was well worth it. I do think it turned out well and the loaf was gone by the end of dinner....

I have been learning about Gluten Free baking. Things like Grain vrs. Starch flours, the 40/60 ratio. I was mostly successful with baking powder/quick rise items like muffins and cookies, but failed over and over in yeast breads. I found a recipe online that is literally called "Gluten Free Bread that Doesn't Suck" There are a couple sites out there with it, with very minor variations, I actually did my own variations on it. One calls for a ground Chia seed, one an dry egg substitute, I used plain gelatin. It is intended to help with the texture of the bread. Having had so many fails I did not want to totally forgo it, but I had gelatin on hand and did not have the other items that can be used for egg substitute for texture. Interesting to me, there are eggs in the recipe but the extra egg substitute supposedly is still needed. The name told the truth. It truly was Gluten free Bread that did not Suck. It was pretty good. Soft and spongy. I love that the internet has several places with similar things, and you can compare and contrast and learn different things from each. For example the Chia seed variation suggested putting one loaf of bread in a pan in the freezer and defrosting and raising it later to bake so you only have one fresh loaf at a time, but can mix up both at the same time. They also suggested mixing batches of the dry ingredients all at once to make it faster to make other times.
The egg substitute variation explained why she used it and I figured out the Chia seeds must serve the same purpose, years earlier I learned you could used plain gelatin as an egg substitute and a  binder in gluten free cooking. FYI you can also use flax seed in a similar manner.
I also learned that when the bread seemed to be getting dark, it was ok, and that Gluten free bread needs 4 minutes of mixing, no more, no less, and lots longer to raise than many other breads...

Now I want to make Great Harvest Cinnamon burst bread. I read online you can make your own cinnamon chips for the bread (and to use in muffins) for less than the ones you buy and then you don't have to worry about it if/when you can not find them in the store anyway. I want to try to make the cinnamon chips and then the bread. YUM!!!

Maybe we can even make Gluten Free Cinnamon burst bread, that doesn't suck...

I should have taken a pictures of the breads... maybe next time.