http://33flavors.org/bread/ en-us Copyright 2010 Thu, 19 Nov 2009 19:19:38 -0500 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification

I finally found some millet flour! I think next time I may use equal parts millet and sorghum flour (1/2 cup each). Also, you can't really tell from the photo, but the bottom of the loaf is a bit concave and I don't understand why. All of the gluten-free loaves have been like this. I wonder if it's because of the steam I've used during baking (ice cubes in a skillet on the bottom rack). Next time I will try it with no steam. Also, I used the smaller pan this time and I like it better.

1/4 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
3/4 cup millet flour
2 tbsp flax seeds, finely ground (about 1/4 cup ground)
2 tsp xanthan gum
1 1/2 tsp salt
1 1/2 tsp rapid rise yeast
1 cup rice milk
1/4 cup (1/2 stick) butter, cut up
1 tbsp honey
2 eggs

Sift the flours and potato starch into the bowl of a stand mixer. Add ground flax seeds, xanthan gum, salt, and yeast. Whisk well.

In a microwave safe bowl or 2-cup measure, place rice milk, butter, and honey. Microwave for about a minute. The milk should be warm (120°-130°F) and the butter starting to melt. Add this mixture along with the eggs to the flour mixture. Mix on medium-high speed with the paddle attachment until well combined.

Spray a loaf pan with cooking spray, then pour in the dough. Flatten the top with a spatula. Cover with plastic wrap and let rise until doubled, about an hour.

While the loaf is rising, preheat the oven to 375°F.

Bake about an hour, or until golden and the internal temperature registers 205°F. Cool in pan for 10 minutes, then turn out onto a cooling rack.
]]> http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread-3.html http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread-3.html Gluten-Free Sandwich Bread Thu, 19 Nov 2009 19:19:38 -0500

I baked another loaf of bread this morning. I couldn't help it. This one turned out much better than the first. It tastes like bread!

I baked it in a slightly larger pan (9"x5") because the last loaf seemed too big for the 8"x4" pan, but it looks like this one would have been fine in the smaller pan. I also decided against the egg wash.

1/2 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
2 tbsp amaranth seeds, finely ground (about 1/4 cup ground)
2 tbsp flax seeds, finely ground (about 1/4 cup ground)
2 tsp xanthan gum
1 1/2 tsp salt
1 1/2 tsp rapid rise yeast
1 cup rice milk
1/4 cup (1/2 stick) butter, cut up
1 tbsp honey
2 eggs

Sift the flours and potato starch into the bowl of a stand mixer. Add ground amaranth and flax seeds, xanthan gum, salt, and yeast. Whisk well.

In a microwave safe bowl or 2-cup measure, place rice milk, butter, and honey. Microwave for about a minute. The milk should be warm (120°-130°F) and the butter starting to melt. Add this mixture along with the eggs to the flour mixture. Mix on medium-high speed with the paddle attachment until well combined.

Spray a loaf pan with cooking spray, then pour in the dough. Flatten the top with a spatula. Cover with plastic wrap and let rise until doubled, about an hour.

While the loaf is rising, preheat the oven to 375°F.

Bake about an hour, or until golden and the internal temperature registers 205°F. Cool in pan for 10 minutes, then turn out onto a cooling rack.
]]> http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread-2.html http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread-2.html Gluten-Free Sandwich Bread Sun, 01 Nov 2009 16:19:57 -0500

My foray into gluten-free bread baking has begun. I haven't been eating entirely gluten-free lately and I don't even know for sure if I should be avoiding it, but I have all these flours now and I might as well experiment with them. This recipe is based on one from Gluten-Free Girl. I couldn't find millet flour anywhere around here, so I took the millet leftover from the multigrain breads I was making a while ago and ground it up in a coffee grinder. The recipe called for 1 cup but I only had 1/2 cup, so I substituted oat flour for the remaining 1/2 cup. I also used about 1/2 active dry yeast and 1/2 rapid rise, and looking back I probably shouldn't have let it rise as long as I did. The last major difference is that I didn't have any guar gum so I left it out and added a little extra xanthan gum.

The final bread tastes more like a biscuit than a yeast bread. I also found it interesting that instead of letting the dough rise, then shaping it and letting it rise again, it only had to rise once. I wonder what would happen if I did it the traditional way. Would it not rise the second time?

Some thoughts for my next attempt:

• skip the beaten egg whites
• add some ground flax seeds
• use less yeast (all I have left is rapid rise) and don't let it rise too long
• replace the millet flour with extra sorghum and sweet rice flour (since I'm out of millet)

2 1/4 teaspoons active dry yeast (I used about 1 1/4 tsp active dry and 1 tsp rapid rise yeast)
2 teaspoons sugar
1 cup milk (I used rice milk)
2 egg whites
1/4 cup sorghum flour
1/4 cup tapioca flour
1 cup potato starch
1/2 cup sweet rice flour
1 cup millet flour (I used 1/2 cup ground millet and 1/2 cup ground oats)
2 teaspoons xanthan gum
1 1/2 teaspoon salt
1/4 cup butter, or butter substitute
2 eggs, at room temperature

» Full Recipe at Gluten-Free Girl
]]> http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread.html http://33flavors.org/bread/2009/11/glutenfree-sandwich-bread.html Gluten-Free Sandwich Bread Sun, 01 Nov 2009 09:49:25 -0500

When I saw this recipe over at Smitten Kitchen in January, I knew I would have to try it. It looked like the perfect sandwich bread. But, at the time I was on a whole grain bread kick. I eventually came to my senses and admitted that the 100% whole wheat bread was not doing the trick. Sure, it's better for you than store bought "wheat" bread, but it wasn't what I craved.



This 33% wheat bread is also Peter Reinhart's recipe, from The Bread Baker's Apprentice. I think I'll have to add that book to my collection.

2 1/2 cups (11.25 oz) unbleached bread flour
1 1/2 cups (6.75 oz.) whole-wheat flour
1 1/2 tablespoons (.75 oz.) honey
1 1/2 teaspoons (.38 oz.) salt
3 tablespoons (1 oz.) powdered milk
1 1/2 teaspoons (.17 oz.) instant yeast (I used active dry with no problem)
2 tablespoons (1 oz.) unsalted butter, at room temperature
1 1/4 cups (10 oz.) water, at room temperature

» Full Recipe at smittenkitchen.com
]]> http://33flavors.org/bread/2009/04/light-wheat-bread.html http://33flavors.org/bread/2009/04/light-wheat-bread.html Light Wheat Sandwich Bread Sun, 26 Apr 2009 07:18:04 -0500

This is what I started out with:

14 oz starter
1 tbsp oat bran
1 tbsp wheat germ
1 tbsp flax seeds, ground
5 oz rolled oats, finely ground
4 oz bread flour
4 oz 1% milk, warmed
.5 oz canola oil
1.5 oz honey
1.25 tsp salt
.25 oz yeast

I decided not to make a soaker, since I wasn't using any addition whole wheat flour, so I mixed everything together all at once. It ended up needing a lot more moisture  and flour. I shouldn't have used that many oats. I ended up adding about 3 oz additional water, and 4 oz additional bread flour. I let it mix in the mixer for a while so the gluten would develop sufficiently.



I ended up removing 11 ounces of the dough because I thought it was too much for the loaf pan. I tried making some pretzels with the extra, but they didn't turn out too great.



I think I took out too much of the dough though, because the loaf didn't get as big as I wanted.



This one didn't rise at all after it went in the oven. That's probably because I let it proof too long.



The verdict: not great. A little tough.

I think I need to take a break from the bread baking for a couple weeks. I have so much bread in the freezer that I'm probably never going to eat.
]]> http://33flavors.org/bread/2009/03/oatmeal-sandwich-bread.html http://33flavors.org/bread/2009/03/oatmeal-sandwich-bread.html Oatmeal Sandwich Bread Thu, 05 Mar 2009 14:23:16 -0500

Aside from the burnt bottom, the bread is great. Makes me want to get a baguette pan though, so the bottom won't be flat. Or burnt.

Update (3.3.09): I ordered the baguette pan last night!
]]> http://33flavors.org/bread/2009/02/50-whole-wheat-verdict.html http://33flavors.org/bread/2009/02/50-whole-wheat-verdict.html 50% Whole Wheat Thu, 26 Feb 2009 18:30:03 -0500



This is the first time I've incorporated steam into the baking process. I'm amazed by the outcome. If only I hadn't left them in the oven too long... The bottoms are pretty dark. I hope it still tastes ok.

For the steam, I put a rimmed baking sheet on a rack in the highest position while the oven preheated. When the loaves were ready to go in the oven, I poured about a cup of hot water on the hot sheet. I also spritzed the oven walls with water with a misting spray bottle. I think I left the oven temperature too high after I put the bread in. Then I didn't watch it as closely as I should have because the new HD TV was distracting me...

Also, next time I make baguettes I'll try to slash them at a sharper angle.
]]> http://33flavors.org/bread/2009/02/50-whole-wheat-baking.html http://33flavors.org/bread/2009/02/50-whole-wheat-baking.html 50% Whole Wheat Thu, 26 Feb 2009 16:50:13 -0500

Since I'm serving this with soup, I thought a nice, crusty baguette would be perfect. Now, I don't know if they'll turn out as crusty as I'm hoping, but at least I have the shape down. I made a makeshift couche out of parchment and a couple rolled up kitchen towels.
]]> http://33flavors.org/bread/2009/02/50-whole-wheat-shaping.html http://33flavors.org/bread/2009/02/50-whole-wheat-shaping.html 50% Whole Wheat Thu, 26 Feb 2009 14:24:40 -0500

soaker
14 oz mother starter
2 oz unbleached bread flour
5 g salt
.25 oz yeast
1.5 oz honey
1 oz canola oil

I mixed it in the stand mixer again. I kneaded it by hand for a couple minutes, then put it back in the mixer after letting it rest. I think I may have actually kneaded it enough this time.
]]> http://33flavors.org/bread/2009/02/50-whole-wheat-mixing.html http://33flavors.org/bread/2009/02/50-whole-wheat-mixing.html 50% Whole Wheat Thu, 26 Feb 2009 13:20:27 -0500 master formula so that the starter is 100% whole wheat but the soaker just uses bread flour. The book provides a formula for a transitional whole wheat bread, which is also a 50% whole wheat loaf, but that one calls for a whole wheat soaker and a white biga instead of a starter. I wanted to use my starter because I'd refreshed it a few days ago and I didn't want to waste it.

Since the whole point of the soaker is to soften up the whole grains, I figured this one didn't have to sit for a few hours before I could use it. I just let it sit while I waited for my starter to come to room temp from being in the refrigerator.

8 oz unbleached bread flour
1/2 tsp salt
6 oz milk, warmed
]]> http://33flavors.org/bread/2009/02/50-whole-wheat-soaker.html http://33flavors.org/bread/2009/02/50-whole-wheat-soaker.html 50% Whole Wheat Thu, 26 Feb 2009 13:01:28 -0500

Everyone said they liked the bread (my nephew was practically shoveling it into his mouth). I thought it was a little too dry. It didn't have much of a rye flavor either, which was probably a good thing for this occasion. I wonder if adding the onions would have made it more moist.
]]> http://33flavors.org/bread/2009/02/rye-meteil-verdict.html http://33flavors.org/bread/2009/02/rye-meteil-verdict.html Rye Meteil Sat, 21 Feb 2009 08:49:41 -0500





I kind of wish I hadn't put so much flour on the crust. Looks pretty good though. I'll have to wait until tomorrow night for the verdict.

Baked for 50 minutes, rotating pan after 20 minutes.
]]> http://33flavors.org/bread/2009/02/rye-meteil-baking.html http://33flavors.org/bread/2009/02/rye-meteil-baking.html Rye Meteil Thu, 19 Feb 2009 13:34:48 -0500



I was going to form it into 2 round loaves, but I changed my mind and went with one oblong loaf. I sprinkled it with plenty of whole wheat flour so hopefully it will have a pretty crust. I also put a couple of round jars under the parchment on either side to create sort of a cradle so the dough doesn't spread out too much while proofing.
]]> http://33flavors.org/bread/2009/02/rye-meteil-shaping.html http://33flavors.org/bread/2009/02/rye-meteil-shaping.html Rye Meteil Thu, 19 Feb 2009 11:36:34 -0500


I decided to use a different fat (butter) and sweetener (brown sugar) this time. The recipe called for molasses so I thought the brown sugar would complement that well. I didn't use the optional chopped onion or caraway seeds this time (some people might not be fond of the seeds), but I might try using them another time. Also, this time I didn't bother hydrating the yeast first, which I had been doing for previous loaves because I'm using active dry yeast instead of instant. It didn't seem to make much of a difference. The dough is rising just fine.

soaker
rye starter
2 oz whole wheat flour
5 g salt
.25 oz yeast
1 oz molasses
.5 oz organic brown sugar
1 oz unsalted butter, melted

extra flour needed: .5 oz

I mixed it for about a minute with the paddle attachment, then switched to the dough hook and mixed it on medium speed for about 3-4 minutes. I had to keep pushing the dough down with a spatula so it would all mix evenly.

Then I kneaded it on a floured surface for a few more minutes, let it rest for 5 minutes, then kneaded it for another minute before placing it in an oiled bowl to rise for an hour.



This dough feels pretty sturdy, so I'm hoping it'll keep its shape when I form it into round loaves, instead of flatten like my other loaves did.
]]> http://33flavors.org/bread/2009/02/rye-meteil-mixing.html http://33flavors.org/bread/2009/02/rye-meteil-mixing.html Rye Meteil Thu, 19 Feb 2009 10:30:06 -0500

This is basically the same soaker as the first one I made. The difference is that this one called for slightly less liquid. Not really sure why that is.

8 oz whole wheat flour
1/2 tsp salt
6 oz milk
]]> http://33flavors.org/bread/2009/02/rye-meteil-soaker.html http://33flavors.org/bread/2009/02/rye-meteil-soaker.html Rye Meteil Wed, 18 Feb 2009 21:43:46 -0500