My home made bread has been very successful so far. The bread is tasty and has a good to great consistency.
Here is my challenge:
- Make bread within 15 minutes (and let the bread maker do the rest.
- Have consistently great consistency
- Have it rise properly into a beautifully shaped loaf.
That last point is not important at all, but I’m a perfectionist. Since a bread maker works very consistently, I figure I can adjust my procedure to make a perfect loaf of bread every time.
This last loaf too 35 minutes. Why? My kitchen isn’t organized for gluten free bread making yet. So I waste time looking for things and getting ingredients from all over the place.
This time I had to clean up before starting the bread making operation, which doesn’t really count.
One thing I got right this time is cooling down the mix. Everything was a bit too warm, so I used room temperature Yu milk (opened a new carton), but added eggs fresh out of the refrigerator.
This brought the temperature of the liquids from 78°F down to 72°F, which is well within the range of 65°F – 75°F recommended for gluten free bread.
This was a lot faster than what I did previously – cool down the mixing bowl with ice water, and hope that would cool down the mixture enough.
Also, I put the flour in a shallow pan, and put that in the freezer.
Last time I used 14.75 oz of the gluten free flour mix. The top of the loaf collapsed quite a bit.
This time I used 15 oz gluten free flour. This seemed to help quite a bit. The loaf collapsed a bit, but much less than before.
Next time I’ll up the flour. That should improve the shape of my gluten free bread and keep my gluten allergy in check.