That KA recipe gave you good oven spring because it’s enriched. It came out good, a little flat on the top, but that was likely due to the flour mixture. I didn't use their flour (I used the one from Artisan Bread in 5 actually) because KA does not sell their products in Canada (or at least not my part of Canada). I am going to give the white sandwich bread a shot next. I probably just need practice more than anything. I have seen it and not really liked their site anyway.Īnyway, I will keep trying and see how it goes. I will keep in mind that I may want to avoid GFOAS. It's easy to get everything where I live, but it's also diary free (Which my wife avoids due to migraines) and it does not bother with expensive protein sources. ![]() I have to say I like the blend in this book. How do you mean that you just adjust the recipes for the white sandwich loaf guidelines? I do use a stand mixer. Glad to hear that the enriched dough breads have more oven spring (and really, that makes a lot of sense). ![]() I will read your post! My results so far have been much denser looking than your crumb. Maybe I can make it and figure out why it has good oven spring. They're also really easy, which means I can manage to make bread a couple of times a week.Ĭan you link to the King Arthur recipe you liked? I'm generally a fan of King Arthur blends and recipes. In comparison to GFOAS, the GF in 5min a Day recipes are masterpieces and work fabulously well. Every recipe from it turned into a huge WTF (I suspect partly because that flour blend calls for an insane quantity of whey protein isolate). I tried Gluten Free on a Shoestring's bread book, and it was truly terrible. Maybe it's not the best GF bread recipe or flour blend out there. If yours is denser, then maybe there's something off. ![]() There's more oven spring when using a loaf pan (I just adapt the "white sandwich loaf" guidelines to whichever dough I feel like making).ĭoes your crumb come out looking like the one in the photo in my post? I think that's what it's supposed to be like. There's a good amount of oven spring from the enriched recipes in that book (challah and brioche in particular). I bake bread using that book, and even posted about it:
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