Trial #5
Sesame Loaf
Method of Preparation- I mixed all ingredients by hand instead
of using a mechanical mixer. Even
though there is no gluten to be overworked, sometimes the mixture becomes
deflated and the binding properties are weakened when the gluten free flours
are overworked. It is important to
try to maintain as much aeration and binding as possible in gluten free
products.
I used a combination of sugar and honey to add moisture, since gluten free products tend to dry out quickly. I mixed 7g of psyllium husk and 4g of linseeds with with 150ml of luke-warm water. The husk fibers and linseeds expanded and absorbed the water in a matter of minutes. I added water to the bowl until it reached a bread dough consistency and mixed it by hand
Adding the gelatinized liquid (thickened by the husk and linseed) yields a more workable dough. I used apple cider vinegar instead of white vinegar to improve the flavour. Apple Cider vinegar has a sweeter and less pungent flavor than white vinegar. Vinegar provides strength to a weaker flour and anti oxidizes.
After adding 150ml of thickened warm water to the mixture, it was too dry and there wasn’t enough moisture for the flour to absorb. I added water gradually, until the dough absorbed all of the liquid and reached a consistency that I could work with my hands. With the addition of psylum husk and linseed, I was able to actually kneed it like a real bread dough.
Method of cookery- I let the bread prove in a warm area of the kitchen covered with a damp tea towel for an hour. After proving, I eggwashed the top and sprinkled it with sesame seeds. The oven was pre-heated to 200 and then turned down to 180 when I put the breads in the oven (oven spring). I baked the bread for 25 minutes. Since I egg-washed before baking, the colour was nice and golden.
Texture/Flavour- At first glance, the bread looks moist and isn’t crumbly to the touch like a lot of breads made with rice flour. This bread tasted exactly like what I aimed to achieve. It has the whole grain/pumpernickel flavour from the heavy flours and the cakey white-bread texture from the addition of starches. The linseeds and husk add fiber, texture, and nutritional value.
I used a combination of sugar and honey to add moisture, since gluten free products tend to dry out quickly. I mixed 7g of psyllium husk and 4g of linseeds with with 150ml of luke-warm water. The husk fibers and linseeds expanded and absorbed the water in a matter of minutes. I added water to the bowl until it reached a bread dough consistency and mixed it by hand
Adding the gelatinized liquid (thickened by the husk and linseed) yields a more workable dough. I used apple cider vinegar instead of white vinegar to improve the flavour. Apple Cider vinegar has a sweeter and less pungent flavor than white vinegar. Vinegar provides strength to a weaker flour and anti oxidizes.
After adding 150ml of thickened warm water to the mixture, it was too dry and there wasn’t enough moisture for the flour to absorb. I added water gradually, until the dough absorbed all of the liquid and reached a consistency that I could work with my hands. With the addition of psylum husk and linseed, I was able to actually kneed it like a real bread dough.
Method of cookery- I let the bread prove in a warm area of the kitchen covered with a damp tea towel for an hour. After proving, I eggwashed the top and sprinkled it with sesame seeds. The oven was pre-heated to 200 and then turned down to 180 when I put the breads in the oven (oven spring). I baked the bread for 25 minutes. Since I egg-washed before baking, the colour was nice and golden.
Texture/Flavour- At first glance, the bread looks moist and isn’t crumbly to the touch like a lot of breads made with rice flour. This bread tasted exactly like what I aimed to achieve. It has the whole grain/pumpernickel flavour from the heavy flours and the cakey white-bread texture from the addition of starches. The linseeds and husk add fiber, texture, and nutritional value.
Feedback
Chef Jo- “this is the bread recipe that I would work with moving forward. It has beautiful texture and flavour . I love it- it resembles real bread!
Classmates- Several classmates thought the bread could have been sweeter. Next time, I will add more honey.
Chef George- this would be just lovely with a slice of ham on top and toasted in the oven
Chef Mary- this tastes like the bread we used to use for brioche in the restaurant I worked at. This would be amazing grilled with some butter!
Alyssa (a co-worker who eats gluten free)- at first glance, the bread looks moist and has a nice texture. It is not crumbly like a lot of the rice breads out there
Michelle (A co-worker whose husband eats gluten free)- it almost tastes like real bread. The texture and flavour are really nice and I would eat this even if I wasn’t gluten free
David- He consumed the entire loaf at dinner that evening. I think that means he liked it!
Chef Jo- “this is the bread recipe that I would work with moving forward. It has beautiful texture and flavour . I love it- it resembles real bread!
Classmates- Several classmates thought the bread could have been sweeter. Next time, I will add more honey.
Chef George- this would be just lovely with a slice of ham on top and toasted in the oven
Chef Mary- this tastes like the bread we used to use for brioche in the restaurant I worked at. This would be amazing grilled with some butter!
Alyssa (a co-worker who eats gluten free)- at first glance, the bread looks moist and has a nice texture. It is not crumbly like a lot of the rice breads out there
Michelle (A co-worker whose husband eats gluten free)- it almost tastes like real bread. The texture and flavour are really nice and I would eat this even if I wasn’t gluten free
David- He consumed the entire loaf at dinner that evening. I think that means he liked it!
