Gluten-Free Bread (Test #5)
Tested out 90 minute proof before removing from warm oven. Added caraway seeds. Baked on 2020-05-12.
INGREDIENTS
300 g oat milk
100 g egg white
75 g maple syrup
75 g grapeseed oil
2 1/4 tsp active dry yeast
450 g gluten-free all-purpose baking flour (Bob's Red Mill)
2 Tbsp psyllium husk powder
1 tsp baking powder
1/2 tsp each himalayan pink salt, caraway seeds
TOOLS
- stand mixer with paddle attachment
- kitchen scale
- spatula
- measuring spoons
- pullman loaf pan
TIME
- Active: 25m
- Inactive: 2h 45m
METHOD
- 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 2 more minutes.
- 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 90 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.
ANALYSIS
Loaf did not rise as much as much as expected despite the longer proofing time.
Flavour/Texture
Tasted good with the caraway. Will see if the flavour permeates more as the days go on. Will probably add more next time a caraway loaf is made. Texture is identical to the previous loaf.
NEXT STEPS
Return to using xanthan gum for a fluffier loaf. Will use whole egg since I have run out of "egg whites only."