Thursday, April 5, 2012

GF Sourdough Bread Part 2

I'm back!  Remember how I showed you my sourdough starter yesterday, and the dough that I made with it?  Well, I baked that loaf of bread and BOY did it make my house smell good!

I can report that the bread had a very nice sourdough flavor and the texture was good.  It tasted like "real bread" as my kids would say.  In fact, they had some of the bread and gobbled it right up.

I am pleased with the structure of the bread, it rose nicely enough in the proofer.  But then I had to transfer the dough from a parchment paper lined bowl to a hot dutch oven for baking and I probably didn't do it as smoothly as I could have, so the bread deflated a bit.  And during baking, it really didn't rise any more than it already had.

As you can see, the loaf is fairly flat, it's only 2" tall in the center.  But what it lacks in height, it makes up in flavor!  And it's actually pretty moist, which is something most GF breads are not good at.  How many stale dry GF breads have you eaten?  Most of them, right?  Me too.  I had a slice with my dinner last night, here's a picture to show you a better detail of the texture of the bread.

Yum!  Look at all the nice nooks and crannies in there.  Hmm, there's an idea, I wonder if I can make english muffins with this dough?  There's a thought.  Anyway, I wanted to see how this bread fared as toast, so I toased some up for breakfast this morning.

As with all GF bread I've tried, I had to put it through the toaster twice to get a decent "toast" to it.  But once it was buttered and sprinkled with cinnamon sugar, it tasted fantastic.  It had a nice crunch, the crust itself toasted up beautifully, and it held up very well.

The next time I make this bread, I'm going to try it in a loaf pan, to see if I can get any more rise out of it.  I'm thinking that if I rise it in the same pan I'll be baking in and can eliminate that transfer, I might get a taller loaf.  One suitable for sandwiches!  Also, perhaps using a smaller pan in which to bake the dough will help it to hold its shape better.  Only time will tell. :)

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