Once upon a time i tried the Artisan Bread in Five Minutes a Day. I made the half batch and it pushed the lid off the container the dough rose in. [Typo fixed]
Today, i tried making the half batch of the olive oil gluten free bread.
It did not rise nearly as much as the basic recipe of the previous book, although it did develop nice structure. I’m not sure if this is due to the coolness of my kitchen. If anything the dough was far too wet. That too is a bit of a mystery. The crackers, which are divine, took over twenty minutes to begin to turn golden. The bread is cooked but very moist.
I rolled my crackers out between sheets of waxed paper: the dough still needs lots of starch to keep it from sticking (another sign of the too wet dough?) . One set of crackers was made with cornmeal left over from the bread. This turned out wonderfully! Both sets of crackers had olive oil on both sides.
I still have a bit of dough left over and will try to let it come to room temperature in a warmer room and hopefully it will rise a good bit more before baking.
I wonder if replacing the soy flour with the chickpea flour could make such a difference?
Tags: gluten-free, HBin5