with KAF’s Soft White Sourdough Bread & Bob’s Red Mill GF Sourdough Bread. These were made with White Buckwheat & Cassava flours, buckwheat sourdough, & 44-g! psyllium powder.
Mixed 500-g water (590/600-g total), 222-g cassava flour (454-g total flours), & 454-g buckwheat sourdough. Let rest room temp 6-hrs, then refrigerated 12-hrs. The cassava flour was a water sponge!
Thank you for the compliments, Angelica. Baking in the toaster oven meant pans were maybe an inch above the element. That may be why loaves weren’t soggy-bottomed. So surprised by the “oven spring”; hadn’t calculated on that much rise above the pan.
Nice job! The bottom half of the slices aren't mushy and soggy, that's hard to do! Kudos! What recipe did you use?
with KAF’s Soft White Sourdough Bread & Bob’s Red Mill GF Sourdough Bread. These were made with White Buckwheat & Cassava flours, buckwheat sourdough, & 44-g! psyllium powder.
Mixed 500-g water (590/600-g total), 222-g cassava flour (454-g total flours), & 454-g buckwheat sourdough. Let rest room temp 6-hrs, then refrigerated 12-hrs. The cassava flour was a water sponge!
Thank you for the compliments, Angelica. Baking in the toaster oven meant pans were maybe an inch above the element. That may be why loaves weren’t soggy-bottomed. So surprised by the “oven spring”; hadn’t calculated on that much rise above the pan.