October 10, 2019 - 5:30pm
GF dough consistancy
1st time in trying a recipe from GF Artisanal in 5 mins.
Oatmeal Maple.
Should the dough consistency be like regular bread or somewhat slurry-ish?
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1st time in trying a recipe from GF Artisanal in 5 mins.
Oatmeal Maple.
Should the dough consistency be like regular bread or somewhat slurry-ish?
The following link is to the original author's site that shares the master GF recipe. This is where I got the quote that the dough should be "like soft biscuit dough" for the master recipe:
https://artisanbreadinfive.com/2014/11/03/master-recipe-from-gluten-free-abin5/
I could not find the ABin5 recipe for GF Oatmeal Maple bread anywhere on the internet and I do not have the book. I would assume that the added ingredients may change the dough consistency but I don't know how. My recommendation is to try it again in a small batch and use all the recommended ingredients,perhaps changing only 1 thing. Humidity,weather,ambiet moisture in the ingredients, harvest individuality characteristics , measuring cups size,etc can all influence the outcome. A lot of GF I have made is a batter consistency but there are many recipes that call for the "soft biscuit dough" consistency. You can also go to the author's website and message them.
Here is a website that has an Oatmeal Maple bread and other interesting links.
http://gingerlemongirl.blogspot.com/2008/03/artesian-maple-oat-bread-gluten-free.html
Bake some GF deliciousness and share your findings!
thanks for the links. The gingerlemon has lots of good info.
Made a dough last night. So far seems like what the book says. Dunno why I didn't see any info on consistency of the dough in the book.
Perhaps I skimmed something.
I'll try a bake tmrw, after it's had 24 in the fridge.
Thank you for the recipe link.