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Da St
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My loaf got to 205 degrees in about 20 minutes, not 55 minutes.
Sandwich bread

This is a soft "white" sandwich bread recipe that I modified to incorporate aquafaba (chickpea liquid) - it makes a lovely soft bread, and the aquafaba helps immensely with the texture and shelf life.

I'm giving amounts for 4 loaves (8 1/2 x 4 1/2 loaf pans), but the recipe scales up/down. Mixing in a stand mixer will also give you much better results than using a hand mixer.

Makes 4 loaves (freezes well):
1267 grams bread flour blend*
66 grams buckwheat flour
4 1/2 tsp xanthan gum
4 1/4 tsp guar gum
1 T salt
2 tsp agar powder
1 T + 1 1/2 tsp instant yeast
250 g aquafaba 
132 g Lyle's golden syrup (or agave syrup or cane sugar)
110 g neutral oil
1158 g warm water
*sandwich flour blend: 1c brown rice flour, 1c sorghum flour, 1c garbanzo flour, 1/2 c potato flour, 3c potato starch, 3c tapioca starch
Whisk dry ingredients together. Add wet ingredients and mix with the paddle attachment for 3-4 minutes until smooth and "gooey". Divide the dough evenly among 4 loaf pans. Smooth the tops with a wet spatula, cover with plastic wrap and let rise for 30-45 minutes until doubled in volume - dough should be just below the rim of the pan,
preheat oven to 400F. Slash the tops of the loaves down the centre, Bake for 55 minutes, until the interior reads 205F. If they start to brown too much cover the tops with a foil shield halfway through baking.
Let the loaves cool for 5 minutes tipped on one side, 5 minutes on the other side and then remove from the pan to cool completely.
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