Gluten free wild yeast bread results

After about 5 hours I checked the bread dough and found that it had sufficiently fermented.

I scraped it into a small bread tin actually a cake tin and left it to rise for another hour or so.

 Then I chucked it in the oven for about 40 mins. Would be longer for a larger loaf.
A trick to get a nice crust is to brush water over the risen dough before baking.

Here it is on the cooling rack, really smells good :)

This was my bread this morning at breakfast

I declare this bready experiment a success!

Gluten free wild yeast bread

Time for a real blog post.

Over the past few days I have been growing some wild yeast in the kitchen. The purpose: Making home made gluten free bread that tastes good.

I started the wild yeast (sour-dough) starter using a 4 grain gluten free flour blend. The flour is a German brand (Werz) made of rice, maize, common or white millet and carob seed flour.
This particular mix is well suited because it is milled from whole grains. This means that is still has wild yeast on it. Also interesting to me is that carob seed flour (also known as Locust bean gum) is used as a binding ingredient. This is preferable to the Xathangum and or gelling agents used in other gluten free flours I have tried.

Making a wild yeast starter is really simple.

Ingredients:
Flour
Water (boiled and left to cool)

Combine 1 tbsp flour with 1 tbsp water in a breakfast bowl or similar, mix.
Cover with a cloth or foil with a few holes. Leave in a room temperature place away from direct sunlight.
Mix 3 to 4 times during the day.
Feed once to twice a day. To feed simply add another 1 tbsp flour and water and mix.
If your lucky by day 2 there should already be bubbles forming.
By day 4-5 it should be very bubbly and there may be a layer of water floating on top this is called liquor and is normal. Don't drink it, will taste nasty.

Here is my starter. Bubbling beautifully.

Once you've got your wild yeast its time to make bread.

I'm going to use the tried and tested 1-2-3 method.

You begin by adding quantity 1 of your starter lets say 80 grams to a large

mixing bowl.

Then you add twice that amount of water, in this case 160 grams (conveniently also 160ml)

Now add 3 times quantity 1 of flour (240 grams)

Add a pinch of salt and a drop of oil.
The oil is not strictly necessary but does contribute to flavour and softness of the bread.

Now mix really well. I let the mixing machine work for about 15mins.

Let the dough rest and prove for 6 to 8 hours.

Then mix again, form and place in bread form or on a baking tray.
Let it rise for another 2 hours before baking.

See how this experiment turns out in my next post. I'm making quite a small loaf this time as bready experiments such as this can get expensive with gluten free flour @ €5 Kilo

What about second breakfast?

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