Gluten-Free Bread (Test #3)
Testing specific mixing times and speeds. Seeing if the "oil and flour the pan" method helps the loaf cling to the sides of the pan for a better rise. Baked on 2020-04-25.
300 g oat milk
100 g egg white
90 g water
50 g grapeseed oil
40 g organic cane sugar
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
- stand mixer with paddle attachment
- kitchen scale
- measuring spoons
- pullman loaf pan
- Active: 25m
- Inactive: 1h 30m
- 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, about 1 min. Increase to medium and beat for 1 min, repeat at high for another minute.
- Transfer into oiled and floured 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 45 mins then remove to continue rising for another 30 minutes on the counter while oven preheats.
- Preheat oven to 375°F. Once preheated, bake loaf for 45 minutes or until internal temperature is between 200°F and 210°F.
- Cool in pan for a few minutes, remove from pan to cool completely before cutting.
A 45 minute rise was not enough to have the dough fill the pan all the way. The loaf maintained it's shape and was baked all the way through. This must be due to the higher baking temperature. Very happy with this bake.
Crumb is even and fine, no large bubbles. Crust is a nice crispy thickness.
60 minute proof before removing from warm oven. Start testing substitutions. Try alternatives to sugar (honey, maple, monkfruit.) Try psyllium husk instead of xanthan gum. Try adding chemical leaveners to boost the proofing.