Friday, 1 May 2015

Gluten-free Lab #1.3 - Doves gluten-free loaf -Miniature?

So, here is my 3rd quest for a nice crusty yet soft gluten-free white loaf.

The Result: ALMOST there! It's definitely getting there :D

This time, I irresponsibly reduced the amounts of liquid ingredients :D
But I guess it worked out pretty well!

It's not crumbly at all (thank goodness!) but crusty outside & soft inside, and most of all, it's tasty! :)

But...the only major problem now is that this turned out to be a miniature white loaf :D
You will see what I'm talking about in a little bit :)

Anyways, here is my 3rd attempt :)

(Lines in red are modified since the 2nd attempt)

● 3 teaspoons xanthan gum (+1tsp.)
● 1 + 1/2 teaspoons of baking powder (-1/2tsp.)
● 1 teaspoon of salt
● 4 tablespoons of sugar
● 12g of yeast
▲ 230 ml warm milk (-120ml)
▲ 2 teaspoons of white wine vinegar
▲ 50 ml of sunflower oil (-10ml)
▲ 1 large eggs (-1egg)

1. Mix ● in one bowl, and ▲ in another, then combine both to make a dough :D

2. Let it rest with the wet tea towel on for 30 minutes...

3. After that, as those two chunks were quite unbalanced, I made it weigh 350-355g each - initially the right one was 100g heavier than the left chunk :D - and reshaped them.

4. Then again leave it to rest for another 20 minutes.*

* Here I left it in the microwave where I warmed a cup of water for 1 minute in advance so that it created nice warmth and steam inside the microwave for the yeast to activate.

But I think it's better to make it rest in the mixing bowl for 30 mins right after finishing mixing all the ingredients, then shape and leave it to rest in the loaf tin for the final 20 mins.

5. And put on a little makeup with 1/2 tsp. of flour on the top, then bake for only 30 minutes in the preheated oven (220℃)! :)

Tadaaa! Here's the baked loaf but ummm....didn't raise at all in the oven :D
haha cute little loaves :)

I didn't mean to make two but here's two tiny white loaves :)
Looks rather like bread rolls than a loaf like this...:D

But when you cut it, it looks like the proper white loaf that I wanted :)

Inside, it is soft enough for gluten-free bread, but not as fluffy as wheat-based ones.
Perhaps I can knead the dough more...?

But, look how these attempts have developed!
#1 Result: Ridiculously crumbly
#2 Result: Crumpets rather than bread loaf
# 3 Miniature...half as small as the white loaf using Juvela's mix! :D
Recipe #4 Juvela's gluten-free white loaf
After all, I guess I will have to increase the amount of flour and adjust other ingredients to make it bigger the next time :)

Hopefully, I will be able to put up the similar recipe as "Recipe #" soon :)
Fingers crossed!


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