SCALDED Buckwheat Flour SOURDOUGH BREAD (Vegan + Gluten Free) скачать в хорошем качестве

SCALDED Buckwheat Flour SOURDOUGH BREAD (Vegan + Gluten Free)

This is the gluten-free and vegan recipe for a small loaf of sourdough bread. Buckwheat flour is the main single flour ingredient in this recipe and it is partially scalded to create a gelatinized starch mixture that improves bread texture and softness. Follow this link for a Brown Rice Sourdough Starter recipe    • How to make GLUTEN-FREE SOURDOUGH STARTER?   SUBSCRIBE to YouTube channel    / @glutenfreegastronomist   FOLLOW on Facebook https://www.facebook.com/profile.php?... FOLLOW on Instagram   / glutenfreegastronomist   CHAPTERS 00:00 Introduction 00:59 Dry Mix & Scalding 01:49 Wet Mix 02:46 Dough Mixing 03:21 Shaping & Proofing 04:15 Baking & Cooling SCALDED Buckwheat Flour SOURDOUGH BREAD Recipe INGREDIENTS Sourdough starter activation 30g brown rice sourdough starter* 60g buckwheat flour 60g water Buckwheat flour scald 80g buckwheat flour 220g boiling water The Dough 120g buckwheat flour 100g tapioca starch 15g psyllium husk 8g salt 150g water 30g maple syrup 20g blackstrap molasses (optional) METHOD To activate 150g sourdough starter, combine 30g brown rice sourdough starter, 60g buckwheat flour, and 60g water. Mix well, cover loosely and leave in warm place for 6-12 hours. Boil water and prepare the buckwheat scald by stirring the buckwheat flour and boiling water vigorously until smooth. Cover and let cool to room temperature. To make the dough, mix all dry ingredients and set aside. Mix the scalded buckwheat with all wet ingredients until smooth. Use electric mixer to make sure that there are no clumps. Add sourdough starter and combine dry and wet mixes until incorporated. Sprinkle proofing basket and working surface with rice flour and knead the dough. Shape the loaf as shown in the video, transfer it into proofing basket with smooth side down, cover, and proof for 5-6 hours depending on the temperature in your kitchen. Preheat the oven and cast-iron skillet to 450F (230C). Transfer loaf onto a piece of parchment paper, score and put into a cast iron skillet. Cover and bake for 20 minutes. Reduce temperature to 400F (205C) and bake uncovered for 35-40 more minutes. Take out and cool on a wire rack for at least 5 hours. *Brown rice sourdough starter is used in this recipe and you can easily ferment your own by following instructions in this video    • How to make GLUTEN-FREE SOURDOUGH STARTER?   #glutenfreegastronomist #gluten #glutenfree #glutenfreeflour #glutenfreesingleflourbread #glutenfreebread #glutenfreerecipes #glutenfreebaking #gumfree #sourdoughbread #sourdoughbuckwheatbread #buckwheatbread #glutenfreebuckwheatbread #glutenfreesourdoughstarter #glutenfreedairyfree #glutenfreedairyfreebread #glutenfreeveganbread #glutenfreesourdough #glutenfreediet #glutenfreefood #glutenfreesourdoughbread #vegansourdoughbread #veganglutenfree #glutenfreesourdough