Discover the deliciousness of gluten-free sourdough bread! Enjoy its unique flavor and texture without gluten. Perfect for all diets!
Deliciously Crafted for a Healthier Lifestyle!
In the process of baking, creating a starter is a crucial step that lays the foundation for flavorful and textured bread. The starter, a mixture of flour and water fermented with wild yeast and bacteria, serves as a natural leavening agent. This traditional method enhances the bread’s flavor profile and contributes to its unique texture. By allowing the starter to ferment over time, bakers can cultivate a rich array of flavors that commercial yeast simply cannot replicate.
Once the starter is ready, it can be transformed into a variety of breads. The process of incorporating the starter into the dough not only promotes fermentation but also enriches the bread with the distinct tanginess that sourdough enthusiasts appreciate. The careful balance of ingredients and the time invested in fermentation are key to achieving a crusty exterior and a soft, airy crumb. This artisanal approach to bread-making emphasizes the importance of patience and skill, resulting in a product that is both satisfying to make and delicious to eat.
Embrace the Rise: A Delicious Journey into Gluten-Free Fermentation!
Good day. Good day. Welcome back to Backyard Shenanigans. Thanks for tuning back in for this one here. We’re going to do a bit of a sourdough bread baking. Hopefully it goes to plan. We’ll have a look at what we’ve got going on here. This is the first step of the three-step phase of making this sough bread. I’ve put 50 g of.
Starter in here and I put another 100 g of flour and water. all mixed at 50/50 water to flour ratio. So that’s 150 total weight in there. So this afternoon when I come home, that’ll be 12 hours. I’ll put in another 150 g of um flour and water. So that’ll be 50/50 again. So 75 flour and water. And then tomorrow morning, that’ll be 300 g. I’ll just.
Double the whole lot. So that’ll be 600 g of flour and water. I’ll put my salt in then. And I’ll put my um Xanthan gum and stuff. I don’t know. I’ll see see what we put in it. Then I’ll see if I can bake it without all that stuff. All right. So, this is the first step and then we’ll bake it tomorrow after. So, this is.
The starter or the start of the bread. The first phase hasn’t really raised much, but it’s got a little bit of a dome on top. So, we’re going to add in another 75 g of flour and 75 g of water. This is the starter that we did today as well. All right. So, we’ll get this out the road. This.
Pay and get some scale. This will then be 300 g in the bowl, which then will double tomorrow morning. And hopefully by tomorrow afternoon we will have enough um yeah to just bake a loaf of bread. We’ll see how g There we go. And another 75 g to make up 150. This a mix. Now, tomorrow I’ll put in the salt and.
The um van van gum and psyllium husk and then that will sort it out. All right, so that’s what it’s looking like. See what it’s like tomorrow. All right, this is the next morning. It’s looking pretty promising, I reckon. What we’re going to do now is we’re going to add it here into the.
Theromix and we’re going to mix it in with um 150 g of water, 150 flour. We’re going to do 11 g of salt. We’re going to put in a um teaspoon of zanthan flour, a zanthan gum, and a one of psyllium husk. And we’re going to mix that up. Then we’re going to put it in a bread tin. All right, we added another I think we added another 300 g of flour and 300 mls.
Of water. Add a little bit of oil. Um, a teaspoon of zanthan gum and 1 teaspoon of pselium husk as I normally would. And 11 g of uh salt, 2% salt. Um, yeah. I realized I was calculating the weight of the flour and the water together, so it wouldn’t give me enough volume to make a normal loaf of bread,.
But this is about right. I’m guessing it’s only going to rise a little bit, but we’ll see what it looks like this afternoon. All right, I just got home. It’s 3:00. I put this in here around 7:00. So, that’s that. Um, 7 hours ago, and it looks like it’s come up a little way. Hey, what I’m going to do now is I’m boiling the.
Kettle at the moment. In goes the water and in goes the bread. All right. I could have took it a bag off. Um but we’ll just leave it as is. All right. I’ll give this I’ll give this half an hour and then have a look at it and then go by then. Go by that. If it’s double if it’s coming up higher, then I’ll.
Stick the oven on and give it another half a year. Here we are. We’re going to put this sao bread in the oven. The first time baking sauo bread. So hopefully we get a success. This is a little look at the bread. How it’s going in the proof. Not too bad, eh? It’s come up pretty good. So all we’re going to do is put.
Some water in the bottom. This has got like a steam bake function. It’s on 230°. We’ll pop that ready. All righty. There we are looking through the oven window. We’ll put the timer on for I usually bake it for 40 minutes. My bread, that’s the um gluten-free bread. That is I got 220 now. I’ll come back in 20 minutes and see how it looks. Turn it.
Up or down on the temperature. Most likely down. All right, we’ll see what that looks like in a couple of minutes. Here it is. It’s nothing to write home about. It’s just come out the oven. It’s literally still crackling. You can usually hear um when you take your bread out of the oven, it’s got that little.
Bit of a Can you hear that? Freaky. Anyway, still a bit warm, but uh there it is. I had a calculation error. It’s um a bit small in size. It did rise like you saw in the video there, but I have um miscalculated the volume needed to for the bread tin.
Usually about 600 g of flour I use and similar amount hydration in my yeasted breads. So, um, yeah, when I when I did the calculation of 50 g of starter, that’s really only 25 g of flour. And theoretically, as I stepped it up, I would have only had about 300 or maybe 400 g of actual flour in the bread by um, ratio or flour.
To water cuz I do 50/50. That’s the that’s the starter. So, 100% hydration in the starter is the way you you’d look at it. So, theoretically, I needed to get 1,200 g of actual um doubling in volume like I’ve done in this. I reckon I’ll do another video. Um we’ll what we’ll do, we’ll cut to a um a crumb shot on this cuz I’m pretty sure.
It’s still going to look great inside. You know, we want see if we get them bigger holes that are reminiscent of um classic sao bread. Let’s cut this bread open, eh? We’ll have a look what it’s like inside. The crumb shot, as they say. Oh, there we go. There’s plenty of little holes in.
There. Hey, we’ll get another slice off. And sticky. That just all stuck together. But there you go. As you see, that’s looking pretty good. Sticky sticky stuff. Tastes all right. A bit of a doughy bit there. A big big hole in it.
Here. So, we’ll have to work on this, I reckon. Yeah, that’s a big hole. Nice and soft. Not too bad. Or a sourdough gluten-free bread. Man, if I can get this a little bit bigger. um but use a sauo starter instead of um yeast then I think I’ll go.
This way from now on making my bread it was 2 and 1/2 days or 2 days to make the actual final product. So that’s also something to consider. It’s a slow method of making bread. It’s not a quick and ready when I make my normal bread. Um I’ll see if I’ve got a picture. I’ll link one in here. Um, that’s usually I mix the mix the yeast and and make the.
Flour and Yeah. And that’s normally like an hour and I’ve got the bread out of the oven. I mix it, proof it for like 20 minutes and then I um proof it for 20, put the oven on about about an hour and we’ve pretty much got bread out the oven so it’s way quicker. This is a lot slower, but if you can incorporate it into your dayto-day routine, I think.
That it’s um definitely something to look into. It’s something I’m driven by. All right. Well, thanks for watching if you all watched till the end or whoever did. Uh hopefully it’s inspired you to have a go at some s gluten-free bread bacon for yourselves. It’s doable. This is take one of probably many I’m going to do. So, um yeah, we’re going to.
Improve on this, I’m sure. So, thanks again for watching and like and subscribe, share it. If you have any gluten-free or celiac um friends that you know of that might um appreciate this video, let them know and I’ll catch you on the next one. Cheers. Bye-bye.
