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From: hutchndi on 7 Oct 2007 09:16
Hello, I am new to baking GF bread, my wife is diagnose with the allergy. I
am a long time baker of free form hearth type breads, where you form your
traditional wheat based dough into a boule (ball) and let it raise in a
banneton basket, after which you invert it onto hot tiles in the oven, steam
it up, and bake on high. The bread might flatten out a bit momentarily, but
puffs up like a football by bakes end. The dough for this starts out very
wet and sticky, but through a series of strech and folds over an hour and a
half, it gets just firm enough to form into that ball, and also gets alot of
little airpockets incorporated into it. I understand this wet sticky dough
with xanthan gum wont develop like this, and must remain wet and batterlike
right up to the bake. True?

Now I would really like to do something similar with the GF breads I am
baking, which are coming out pretty well, mixing my own flours and all, but
pans just arent the same. The flours are pretty expensive in these little
Bobs Red Mill 20 OZ bags when you have to buy 12 of them to get a good
tasting bread, so I dont want to ruin too many loaves this way trialing
errors. Is there anyone out there who bakes like this? Or has a link or book
suggestion tht might help?

Thanks, hutchndi


From: B-- on 8 Oct 2007 15:35
"hutchndi" <hutchndi(a)cox.net> wrote in message
news:g15Oi.122564$GO6.35377(a)newsfe21.lga...
> Hello, I am new to baking GF bread, my wife is diagnose with the
> allergy. I
> am a long time baker of free form hearth type breads, where you form
> your
> traditional wheat based dough into a boule (ball) and let it raise
> in a
> banneton basket, after which you invert it onto hot tiles in the
> oven, steam
> it up, and bake on high. The bread might flatten out a bit
> momentarily, but
> puffs up like a football by bakes end. The dough for this starts out
> very
> wet and sticky, but through a series of strech and folds over an
> hour and a
> half, it gets just firm enough to form into that ball, and also gets
> alot of
> little airpockets incorporated into it. I understand this wet sticky
> dough
> with xanthan gum wont develop like this, and must remain wet and
> batterlike
> right up to the bake. True?
>
> Now I would really like to do something similar with the GF breads I
> am
> baking, which are coming out pretty well, mixing my own flours and
> all, but
> pans just arent the same. The flours are pretty expensive in these
> little
> Bobs Red Mill 20 OZ bags when you have to buy 12 of them to get a
> good
> tasting bread, so I dont want to ruin too many loaves this way
> trialing
> errors. Is there anyone out there who bakes like this? Or has a link
> or book
> suggestion tht might help?
>
> Thanks, hutchndi
>
Sorry to tell you this but the reason you can make free form bread
with wheat flour is because of gluten. One good reference is
http://food.oregonstate.edu/ref/bake/veal2/all.html. The series of
stretch and folds are developing the gluten strands. I have never made
a successful gluten-free bread that did not have a batter-like dough.
Accidentally did once by not adding enough liquid, and ended up with a
brick suitable for building. Good luck with it, but don't hold your
breath.

Beth



From: Janice on 9 Oct 2007 21:49
No "gluten" no "glue"

"B--" <rollandbet(a)thotmail(dot).com> wrote in message
news:QDvOi.10726$Cj1.1229(a)edtnps90...
> "hutchndi" <hutchndi(a)cox.net> wrote in message
> news:g15Oi.122564$GO6.35377(a)newsfe21.lga...
>> Hello, I am new to baking GF bread, my wife is diagnose with the
>> allergy. I
>> am a long time baker of free form hearth type breads, where you
>> form your
>> traditional wheat based dough into a boule (ball) and let it raise
>> in a
>> banneton basket, after which you invert it onto hot tiles in the
>> oven, steam
>> it up, and bake on high. The bread might flatten out a bit
>> momentarily, but
>> puffs up like a football by bakes end. The dough for this starts
>> out very
>> wet and sticky, but through a series of strech and folds over an
>> hour and a
>> half, it gets just firm enough to form into that ball, and also
>> gets alot of
>> little airpockets incorporated into it. I understand this wet
>> sticky dough
>> with xanthan gum wont develop like this, and must remain wet and
>> batterlike
>> right up to the bake. True?
>>
>> Now I would really like to do something similar with the GF breads
>> I am
>> baking, which are coming out pretty well, mixing my own flours and
>> all, but
>> pans just arent the same. The flours are pretty expensive in these
>> little
>> Bobs Red Mill 20 OZ bags when you have to buy 12 of them to get a
>> good
>> tasting bread, so I dont want to ruin too many loaves this way
>> trialing
>> errors. Is there anyone out there who bakes like this? Or has a
>> link or book
>> suggestion tht might help?
>>
>> Thanks, hutchndi
>>
> Sorry to tell you this but the reason you can make free form bread
> with wheat flour is because of gluten. One good reference is
> http://food.oregonstate.edu/ref/bake/veal2/all.html. The series of
> stretch and folds are developing the gluten strands. I have never
> made a successful gluten-free bread that did not have a batter-like
> dough. Accidentally did once by not adding enough liquid, and ended
> up with a brick suitable for building. Good luck with it, but don't
> hold your breath.
>
> Beth
>
>
>


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