JonJ's blog

I didn't name it that, the name comes from the original creator! It's a recipe that is pretty extreme when you're thinking in terms of bread, but it isn't even a bread as we know it - no raising agents, nor any flours, and of course it would be gluten-free. Basically, a seed, nuts and oat loaf bound together with psyllium (and perhaps some chia/flax).

Here's the ingredients list:

Another recipe from the Gluten Free Gastronimist this time without the rice flour and now using quinoa and chickpea flours. So, no grains!

This is their grain free bread:

I'll be the first to admit to having multiple gluten free failures! Many kinds of ugly monster breads, in fact.

Nearly a year ago, Martadella wrote about making a lovely gluten free bread.

This is the recipe:

This is a simple thing to make (depending on how you get your puff pastry) and such a fun tradition. I used an almond as the fève, trying to keep it kind of rustic. Recipe from David Lebovitz, but with extra vanilla, of course!

At some point I imagined that a sourdough bread made with mostly cake flour would have a delectable soft sweet crumb texture. Or at least a better 'bite' than loaves made with bread flour. Perhaps softer on the tongue, with a good sweet flavour! And without the chew or bounce that I've come to expect with lots of gluten.

Every now and then I go after open lacy crumb in my breads. Now, I'll be first to admit that I love my bagels, flat-breads, whole-wheat and all rye breads too! So, a lot of the time I'm not interested in open crumb at all. But, the first time I made a sourdough bread that had a dark, almost-burnt crust, and a light interior that was like a "web of crumb" held up by the crust, it was a bit of an "aha" moment. So, that's what other bakers were going on about, it isn't only an Instagram thing!

I've had more than my fair share of experimental failures lately! This is the curse of being an experimental baker. My failures of late have included, amongst others and going through my baking notes, a 90% biga with raisin yeast water that took too long to rise, a sourdough made with a cool and stiff preferment, and a sourdough made at warm temperatures with a very very low inoculation. Some bakes have had whacky hydrations too...

With all of the discussion around biga on thefreshloaf lately, I thought I'd owe it to myself to faithfully make Abel's 90% biga bread which has become one of those famous recipes here. This time I tried to make it exactly as per the recipe. In the last month I've tried Rene's idea of a 50% biga with sourdough, and I've also tried a similar idea of a long 24 hour fermented biga made with sourdough at 90% biga.

It is amazing what can be done with faux substitute ingredients nowadays. I've previously had some bread and rolls made by a local 'low carb' company specializing in keto products called "We Love Low Carb" and the baked goods product range is truly outstanding -  bread (sourdough and CY), buns, bagels, pies, pitas, wraps, pizza bases, and why not have hot cross buns as well!

I'm always into exploring what makes products tick, and this bake was mostly about learning more about how these modern miracles of food technology work.

There is a post from the long distant past (2017) on this site, by Wendy (Lazy Loafer) describing one of her bread tasting open house experiments where different sourdough loaves were made each with a different flour making up 25% of the flour.