The next attempt from this loaf. I wanted to simplifly the method by making it a one bowl procedure. Using a scale and eliminating the yeast proofing step made this possible. Overall time from start to finish is longer but much of it was inactive. Added vinegar for acidity. Baked on 2020-04-20.
- 300 g oat milk
- 100 g egg white
- 90 g water
- 50 g grapeseed oil
- 40 g organic cane sugar
- 15 g white vinegar
- 2 1/4 tsp active dry yeast
- 450 g gluten-free all-purpose baking flour (Bob's Red Mill)
- 1 Tbsp xanthan gum
- 1/2 tsp himalayan pink salt
- kitchen scale
- measuring spoons
- pullman loaf pan
- stand mixer with paddle attachment
- large mixing bowl and
- dough whisk (nice if you there's one available)
- Preheat oven to 170°F and turn the light on for proofing. Turn off once preheated.
- With the bowl on the scale, measure in all the ingredients in the order listed.
- Begin mixing on low speed to bring everything together, increase to medium and beat for 1 min.
- Transfer into oiled and/or parchment lined pullman loaf pan. Spread to smooth out the top as much as possible.
- Allow to rise in warmed oven (make sure heat is off) for 2 hours then remove to continue rising for another 30 minutes on the counter while oven preheats.
- Preheat oven to 350°F. Once preheated, bake loaf for 45-50 minutes or until internal temperature is between 190°F and 200°F.
- Cool in pan for a few minutes, remove from pan to cool completely before cutting.
Loaf completely collapsed in the centre. Sad face. Top of loaf did brown on the lid of pullman pan but sank down again. Probably due to oven temperature being too low. Will try with higher temperature next time to set the proteins faster.
Less sweet as expected, vinegar did not add any acidity to the flavour. Has an eggy release on to the palate when taking a bite. Crust was much finer and more crispy rather than crunchy with the insulation of the pullman.
Increase temperature to 375°F.