The recipe that I used comes from "ArtisanBreadwithStev on Youtube https://www.youtube.com/watch?v=QRJfNB7T-zg It is a large batch recipe and makes 5 regular loaves of bread.
I used a commercial bread pan that my husband gave me - so I made three very large loaves : )
Recipe: 7 1/2 cups cool tap water 1 Tbs salt
1 rounded tsp of rapid rise yeast
1 - 5 lb bag of flour
In a large tub or bowl mix water, salt and yeast. Add the flour and stir with a woodspoon handle - then using a spatula. This dough will be sticky.
Put something over the top - either a lid to the tub or plastic cling wrap.
The dough will double in size. Let the dough sit on the counter at least 8 - 24 hours.
I let mine sit for 24 hours and it had such a marvelous flavor : )
Note to people who can certify BB's: I am aware that this does not meet the requirements for the BB, but I am posting it anyway. I just want it to be known that I tried! And I can try again later!
I started some polydough! My spin on Paul's polydough is a double batch of his recipe with some instructions mixed in from Nourishing Traditions by Sally Fallon: 8 cups warm water, 8 tablespoons APC vinegar, 2 tablespoons sea salt, 1 cup coconut oil, and enough of whatever gluten-free flours are immediately on-hand to get a doughy consistency (e.g. oat flour, coconut flour, quinoa flour).
I learned that the differenece between batter and dough is that batter moves more like and liquid and sticks to the sides of pans, whereas, dough sticks to itself more. Then, I will let the dough sit for at least 24 hours (maybe longer).
This is mixing the ingredients:
This is the batter consistency. I realized I needed to add more flours to get this batter to become dough.
And now, it's dough!
I added some more oat flour and quiona flour along with water and APC vinegar after 24 hours. Now, I am going to wait 48 hours of fermenting before I use the dough.
I split off some polydough that I made to make two loaves of bread- one plain and one gingerbread. I based the Gingerbread addition of seasonings off of the recipe in Nourishing Traditions by Sally Fallon.
Both of the doughs are ready to be put into loaf tins! I then sprinkled sugar ontop of the gingerbread uncooked load and sea salt ontop of the plain uncooked loaf. Since we're 3000 feet above sea level, I added 25 degrees Fahrenheit to the cooking temperature. So, the baking settings are 375 Fahrenheit and 1 hour.
Here's a look at the plain bread and gingerbread! They both taste great, but sadly, I do not think they qualify for the BB. The vegan and gluten-free loaves of bread that I made did not slice well. They crumbled. I'll try again next time!
I want to think that this is better than my last entry. I actually got slices from the two loaves.
The recipe I used is a kitchen-sink (leftover), vegan, and gluten-free adaptation of the sweet potato cookie recipe from Nourishing Traditions by Sally Fallon. I had to adjust a few things a lot to get the a better consistency for the batter. I also used fruits to replace other sweetners, so that more people would enjoy it at Basecamp (as overly sweet things are not universally enjoyed).
The recipe I did was:
-4 cups brown rice
-3 cups cooked oats
-2 cups soaked oats
-juice of 5 oranges
-3 tbsp egg replacer
-1 cup tapioca starch
-2 cups oat flour
-2 cups raisins
-1 cup sunflower seeds
-1 cup pumpkin seeds
-1 tsp ground cloves
-1 tsp nutmeg
-2 tsp cinnamon
-2 cups coconut oil
-4 tbsp baking soda
These are the ingredients before mixing
These are the ingredients during mixing
These are the ingredients after mixing
These are the two loaves going into the oven
This is a slice from loaf one.
This is a slice from loaf two.
Between last night and this morning, a portion of the slice from loaf two was taken off to sample the bread. This is edge case bread, so, here is more proof that the bread meets the requirements. Yes, the bread does have a weird texture.
This is picking up the slice from loaf one, without it falling apart.
This is picking up the slice from loaf two, without it falling apart.
These are both of the slices from both loaves back on their plates, without falling apart.
Bread Recipe (Makes three big loaves 4"x16", or a week of small loaves each morning):
5 lbs bread flour
6 cups water
1.5 tablespoons yeast
3 tablespoons salt
Splash of Olive Oil
1. Mix flour and salt in large container.
2. Heat water to "hot", just before it burns to put your finger in it (~110 degrees F), add yeast and whisk together.
3. Mix water/yeast with flour/salt.
4. Combine into dough and knead until smooth.
5. Let rise for approximately 2 hrs (I usually let it triple in size or so).
6. Refrigerate overnight to develop flavor (or as much as a week, note that as flavor increases, rise decreases).
7. Weigh and separate into loaf balls, shape dough for loaves.
8. Add dough to oiled pans.
9. Whisk together egg wash ingredients and coat surface of bread.
10. Move dough in pans to warm oven to rise for approximately 1 hr covered with moist towel.
11. Pre-heat oven to 450 degrees F.
12. Slice surface of dough for appearance and to allow bread to expand.
13. Bake at 450 degrees F for 25-30 minutes.
14. Extricate from pans, cool on wire rack, enjoy!
Hi, I didn't take a pic of the ingredients or mixing before I saw this post. I'm sorry but here is my homemade bread pic plus the link to Julia Child's Sandwich Bread Recipe which is what I used. http://www.dinnerwithjulie.com/recipe/julia-childs-white-sandwich-bread/ I hope this will be enough to earn my badge. I'm sure I'll be making more soon, tho. Love everyone's pics!
"Hundreds of years from now it will not matter what my bank account was, the sort of house I lived in or the type of car I drove... But the world may be different because I did something so bafflingly crazy that it becomes a tourist destination"
I’ve been making bread since I was 5. But I’ve had to make a change recently since finding out I have non-celiac gluten sensitivity, and gluten free baking is a whole other universe. So I’m glad that this BB gave me the nudge (and a recipe) to tackle a yeast bread! I used the gluten-free recipe in the original post: easy gluten-free peasant bread.
I think I need smaller bowls, though, to get a taller bread. Wasn’t gummy, had a yeasty taste, and the spousal unit actually went back for thirds.
Didn’t follow the recipe much at all. alterations:
One loaf (darker): sub butterscotch flavoring for vanilla, add one egg, sub one cup whole wheat and 1 cup bread flour for plain flour, sub 1/4 cup honey for 2 cups white sugar, sub unsweetened applesauce for oil.
Other loaf: Same as above except stuck with vanilla and added 1/2tsp baking powder.