Alternative bread baking part 2

Everything I have made in my Thermomix or any of the clones and blogged about, has now been added to a new category which Icob created recently called “ThermoMachines”… I had not remembered that I enjoyed the Quirky loaf, but having a bread tin (as opposed to a rectangle cake tin… small one for GF bread) has made a huge difference to my enjoyment of the bread as it fits better in my GF toaster ($8 from wollies and I can keep it as hot as I like without Honey burning his toast or contaminating mine). It has a huge purple nail-polish Gf on each side… So far I have made artisan bread into a loaf 2x, Tania Hubbard’s nut bread (expensive breadbut nice) recipe here, we changed 2 eggs for apple sauce in one lot and 1/2 a mashed banana in another lot… I liked both, Honey preferred apple sauce recipe… and date muffins as a loaf recipe here also switching some ingredients to make a savoury loaf too.
Would you like to know more about our thermo-experiments? Join my ThermoScience and MixinFun group on Facebook for up-to-date information on all the tests we do, you can even make requests… here1
I had not realised I made my first ever yeast free dough rise for 40 mins… who has time for that, 10 is pushing the limit these days… time is of the essence and it appears to be a much better loaf. I found another gluten free bogger, here; very interesting information yet I cannot understand the fascination with cutting the top of the loaf before cooking… they all do it; it’s a pain to remember and I think it makes the shape of finished product a bit annoying and have noticed no great benefit to the cuts. The absolute best way I have found to cook an artesian loaf is in the slow cooker (I have a round base which is perfect for the small loaf), does not heat up the kitchen in Summer and saves electricity…
pizzaTodays experiment is in response to a query I had regarding school lunches. I can little imagine the frustration as a child with even more limited options for a yummy lunch than it can be for an adult. At least at TAFE, we had sandwich toasters and microwaves available. Pizza is awesome for lunch but finding a good base that is nice cold is a challenge. On holidays there is little to complain about with polenta bases and yoghurt dough fresh from the oven, but the next day when they are cold… can be rather chewy. I grin and bear it, but if I was a school kid missing out I think I would be pretty ticked off (and they wonder why there is a high incidence of depression among the GF population)…
2Usually when I make pizza it is with the 5mins/Quirky dough, 1/4 rolled out between 2 sheets of baking paper with oil between, transfer it to the cast-iron skillet which is on a heated element, begin adding topping and cover for about 10 mins then transfer to hot oven… this is delicious, wood-fired would slightly top the experience. But not every one has a cast-iron skillet and I don’t think I have ever attempted pizza with the yeast free bread dough. So tonight 2x quarters are cooking in a loaf tin in the toaster oven, 1x quarter is in the slow cooker and the other quarter is busy in the oven on a normal pizza tray with leftovers from our ridge/freezer… chorizo, chicken, avocado, tomatoes a few herbs and cheese. I will try not to eat it all so I can try a piece tomorrow for lunch.
3Straight out of the oven, it was good… we were hungry so I didn’t get a shot first… but it looked like pizza should. Snuffy our fury 5yo took my last piece of pizza when I got up to check on the bread… fortunately I had a small sliver in the fridge for tomorrow.
Bread smells like honey, and is slightly darker than usual but the crust is quite soft to touch and I am looking forward to breakfast in the morning.
Day 2
Once again the bread was perfect the next day, however there is the slight taste of bicarb soda in the bread, so next time I will back it off a bit. For each cup of flour I added to the mixing bowl; 1 tsp of Bicarb soda was added, perhaps that ratio was a little too high;, or perhaps the bread dough needed more time to relax before being popped into the oven.

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