New Mum’s Food Adventures

Sometimes you can follow the recipe 100% and it fails every time. I am at a point where I have gone past my long stretch of failures and starting to almost succeed or succeed. I have made three loaves. One is in progress. I have gone back to open baking. But I have found that no matter how well you follow a recipe if it’s going to go wrong there’s little you can do about it.

Here is today’s loaf. I scored the top but it made a lump out the side anyway. It had a 5hr bench proof. This one is still cooling so there’s no slice yet to see the crumb. I’m praying it’s not got a huge hole.

Ingredients for this loaf were:

• 550 grams water
• 30 grams psyllium husk whole
• 100 grams buckwheat flour
• 100 grams foxtail millet starter
• 350 grams all purpose gluten free plain flour. I used Aldi brand White Wings
• 3 tablespoons of olive oil
• 2 teaspoons of salt

Then there was this loaf the day before. Less hydration less psyllium husk and scored then it collapsed 10 minutes in but had a good crumb anyway. It was like a blob fish but baked well and tasted good. We used it for French toast. This would have worked better if I had cold proofed it overnight. It was a good tasting sourdough thanks to the millet starter.

This recipe

• 500 grams water
• 15 grams psyllium husk whole
• 1 tablespoon honey
• 2 teaspoons salt
• 3 tablespoons olive oil
• 100 grams millet starter
• 100 grams white sorghum flour
• 350 grams white wings gluten free plain flour

This one tasted nice. had ok rise and was cold proofed over night with a 4hr bench proof.

This one was made with

• 500 grams water
• 15 grams psyllium husk whole
• 3 tablespoons olive oil
• 2 teaspoons salt
• 100 grams millet starter
• 350 grams caputo gluten free flour (it’s gluten free not wheat free)
• 100 grams white sorghum

So the recipe with double the psyllium husk had the best rise. Each dough was made to be too sticky to handle. One was cold proofed while the other two were bench proofed between 4-6 hours. I didn’t go by rise because it barely rose. Instead I went by my feeding jar.

When my starter bubbles were even top to bottom, then I baked.

Because no other method or timing has worked for me. Mine doesn’t rise until it’s cooking. Mine doesn’t double, if at all. But I no longer have a gummy base or a gummy dough. Slowly I have figured out what works for me.

I’m not sure what is best. A cold proofed or a bench proof. I just don’t know.