I hope this helps! Please let me know if you’re still having trouble 🙂 Lastly, what type of protein powder did you use? Using anything that has extra “stuff” added to it could cause a problem. If you are stuck with a mess of stickiness, it’s possible that could be why.
At that point it will be very similar to regular (gluten) dough, maybe a little more sticky than regular dough, but not much.Īside from the above, did you use all the products I suggested? I only use Authentic Foods Superfine White Rice Flour, which has no grit and would most likely absorb a lot more water than something like Bob’s Red Mill white rice flour. Only after it’s been in the fridge is when you dump it out onto a well-floured surface and knead in extra flour, as much as you need to develop a smooth ball. The colder the dough is, the easier it is to work with. Then you let the dough proof for about two hours and then put it in the refrigerator for at least two hours.
#Dutch crunch bread recipe bread machine full#
Is this when you’re adding extra flour? Because you need to wait on adding extra flour until your dough has proofed the first time and has been in the refrigerator for at least a couple of hours, preferably overnight.Ĭould this be what’s happening? What I mean by “come together” is it may look like a total mess in the mixing bowl, but if you give it the full five minutes of mixing time, it will look like a smooth and stretchy mass, not really like normal bread dough, but more like a stretchy, sticky cookie dough. I say in my recipe the dough will “come together” while mixing it, before you let it rise for the first time. Hi, Erin! I’m trying to follow along and troubleshoot, but may need some answers to help you. I have a family member who has celiacs and I am gluten and dairy intolerant. I turned the oven on then off, then put the loaves on a wooden cutting board covered with plastic wrap and also a light cloth while rising.
My loaves took 2 hours to grow noticeably larger during the rise after being in the refrigerator overnight. I baked them on my baking stone as directions state. I made 2 loaves: one baguette and one boule. I followed the rise times and baking directions exactly. I then adjusted the following in the recipe: Yeast: 2.5 tsp + 1/8th tsp (reduced each tsp by 1/8th tsp). I followed Kim’s recipe for the flour blend. The crumb was perfect, and light which is no small feat considering it is gf.
#Dutch crunch bread recipe bread machine cracker#
FOR HIGH ALTITUDE BAKING: Per Beth, who lives in Colorado and graciously offered some high altitude baking conversions, “the crust is perfect – crisp without being like a cracker and enjoyable to bite into.*If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml).The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day.Again, it depends on the size and shape of loaf you’re making.
You can make pizza with half of it, and bread with the other half! If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount). It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day. The possibilities are endless with this dough.Thaw in refrigerator overnight and then use as normal. Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months. A double recipe fits well in my 5-quart Kitchenaid artisan mixer. You can double or even triple the recipe (if you have a mixer big enough to handle the dough).You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread. You don’t have to make them all in one day. The recipe makes about 2-3 loaves of bread, depending on how large or small you make them.
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