New Mum’s Food Adventures

Let’s start off with the pictures. I’m a regular person so excuse my counter full of items and thing I plan to use. 

The bread structure was much better after adding beer as the liquid. I used the whole bottle. Kept the dough thick and sticky. I winged it I am not going to lie. I will write what I did but I did not measure in grams. Doesn’t mean I won’t next time.

The flavour is more bread like. The chew is delightfully bread textured. But the crust is super dry and crumbly on the top. Next time I will baste it with butter. That will help. I proofed until almost doubled in size and my load did not collapse. I cooked fairly low on 150 degrees Celsius for one hour. I did have some trouble removing my loaf so next time either baking paper or butter in the pan. It throughly cooked through and did not turn out too dense.

I used:

• Woolworths brand gluten free flour. 3 metric cups
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 2 teaspoons yeast
• 1 tablespoon Psyllium husks. Not the powder, whole husks
• 2 eggs
• 2 Tablespoons oil
• 1 whole bottle of Hahn super dry gluten free beer

I combined all dry ingredients. I did not prepare the husk In liquid because I wanted the beer to be fizzy. Everything dry dumped in and stirred up. I use Lowan Instant yeast which can be added dry without activating it first. Once combined I created a well added two eggs and oil and started mixing. I added the beer slowly. Then I switched to an electric hand mixer with dough hooks to mix well. I greased a bread pan designed to hold around a litre. Just a generic large bread pan. I added the dough and carefully smooshed it in and flat and put in my cold oven with just the light on to proof. The light ends up proving a good proofing warmth and since it is almost winter here it was needed.

I slightly under proofed. So instead of double sized I baked it when about a quarter more could possibly rise. If I let it go all the way double it definitely would have collapsed. I baked it on 150 degrees Celsius for an hour. My bread came out strong and did not sink in the centre. Honestly, adding the beer has seemed to have made the structure better.

It’s worth trying if you’re having trouble with sturdy structures or troubles with collapsing. like I mentioned it does need either a butter or oil baste right before cooking. Will help the top crust not be so brittle and dry. Otherwise great bread.