Friday, 15 July 2011

Crusty and soft - artisan style gluten-free bread

Wow!  A chance to write that set of words in a title!

I have been experimenting further with the mozzarella cheese bread.  I made bagels and rolls.  The bagels were less impressive than I hoped, a bit too damp textured, so maybe longer cooking would be all that it took. They also behaved quite differently when place in the boiling water - they sank first, which is something wheat bagels do but I haven't had that before with my gf bagels.  I didn't boil them long enough either, as they carried on rising in the oven enough to go 'blind', that is the holes mostly filled in.

However, the rolls are amazing.  I can't eat them (apart from a tiny test), being full of cheese, but TT is very complementary.  They look, feel and taste good.

500g flour (40%urid, 40% tapioca, 20% cornmeal)
500ml water
1 tsp yeast
250g mozzarella, grated

Mix water, flour, and yeast together, cover and leave to rise. Gently stir in grated mozzarella and shape into rolls.  Make them higher than you want them to end up as they will spread out a bit.  I found that even with a very damp dough I could produce a good shape with heavily floured hands.  Place on a floured tray and leave to rise.

risen dough and cheese - note air bubbles

Cook for 30 minutes at 170C, or longer for bigger loaves.  I set the oven at a lower temperature and cooked for longer to encourage the interior to dry well.


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