I baked up my first loaf yesterday late afternoon--this one does actually taste like bread-finally--but still a tad bit too doughy for me-just a tad.
This recipe makes 5 small loaves and you just keep the dough in the frig for up to 10 days and bake when you want. This is not your "average" dough especially if you are a baker of homemade breads. Very wet very sticky-next loaf I will work it more into a higher ball shape, I think I will also let it rise longer and bake a tad longer too.
First attempt though I am pleased-love the crust-perfect crunch to it for an artisan style bread. I used the author's flour recipe for 50% whole grains.
The book I am using is here the authors are also on you tube with videos and they have a blog as well. They also are helpful with answering any questions with this bread making technique. The authors also have books out on wheat breads and I just bought their pizza and flatbread book-thought would be fun out on the grill.
For gluten free they suggest using a heavy mixer to get it well mixed-a major problem they discovered if mixing by hand.
Store dough in this food safe plastic tub let it rise for two hours
Ready to go into the frig
My first gluten free artisan loaf