I had a visit by a rep from my wholesaler, Downeast Food Distributors, who left a sample of a new gluten free bake mix to test some bread and pastry recipes. It consists of a mixture of rice flour, potato starch, sugar, salt and 5 different gums plus methylcellulose. This chemical array is necessary to enable the bread to rise at all and not fall apart.
These rings (based on the recipe for 'Greek Sesame Galettes (Κουλούρια)' in "Mediterranean Street Food" by Anissa Helou) were baked in the barbecue.
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It was hot in the kitchen. It was noon. But I mixed the dough anyway. And because it was so ridiculously hot , it was ready to be baked by dinnertime. We baked the rings in the barbecue.
My wrist was declared healed about two weeks ago, and I am thrilled to be able to stretch and fold (both in the bowl and out) and shape two handed again!
Here is one of loaves I made first:
This is the 1,2,3 formula with the addition of dried rosemary which I soak in warmed olive oil. I add both the rosemary and oil to the dough late in the first mixing. This is one of my favorite breads.
here is today's loaf! it turned out well. I made the french loaf from "The bread breakers apprentice" but tried the stretch and fold technique instead of kneading. It worked; I was amazed. I put the dough in the fridge overnight and shaped them cold on the counter. I had a hard time getting them off the counter. I cooked it at 500 (by accident, forgot to turn it down to 450 when I put the loaves in) with steam.
My love affair with my 50 year old GE Hotpoint 40" range has been, literally, on and off these past few weeks.
This was another white bread with a small amount of whole rye flour. I’ve started to enjoy the simple shaping of a boule. Actually, as they say in the commercial, ‘I’m lovin it.’ It does not require much intense planning or attention to details. Processing of this type of bread is quite soothing, especially at the end of a long day, to an exhausting body and mind. My original plan was to make baguettes but it was running late so I switched to a boule instead.
I love this site! After taking the lessons, I can FINALLY make decent bread.
So now I'm experimenting. I added one T. beet powder to my favorite white bread recipe.
Can any of you breadheads* out there tell me why my beet bread isn't PINK in the center? It isn't even white. It's brown, like whole wheat! Only the crust is PINK. Here's a photo:
Thanks,
Deb
*so called with much respect and admiration
