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gluten_freeI made Snixy Kitchen's Focaccia last week and it turned out really great. It looked just like the pictures and had a crispy outside (from basically being fried in oil) and a chewy (yet fluffy!) inside that's the closest I've come to real bread in a long time.
It uses yeast and psyllium seed husks instead of gums, but I substituted psyllium seed powder (by weight, 5 grams) because that's what I had and it seemed to work out fine, and, as a bonus, the dough came together near instantly instead of having to wait for the husks to suck up all that water. Warning: This bread does take about six hours to make, but four hours of that is sitting around time. It has to rise twice.
Before I put it in the oven, I sprinkled the top with kosher salt, garlic powder, and dried oregano, and gave it just a light drizzle of good olive oil since it was already drowning in it. Also it's salty, which I found delicious, but if you're averse you may want to reduce the amount of salt inside.
Next time I make this I think I'll put a parchment sling under it to get it out of the pan easier, and since I used a glass pan, it got pretty crispy on the edges so I might cut down on the initial 425°F cooking time so it's not quite as crispy.
We ate this with pasta and red sauce, and then I froze half of it for another meal. When we had split pea soup this week, I took out the bread to defrost on the counter, then wrapped it in aluminum foil and stuck it in the toaster oven at 300°F for twenty minutes and it was almost like new.
It uses yeast and psyllium seed husks instead of gums, but I substituted psyllium seed powder (by weight, 5 grams) because that's what I had and it seemed to work out fine, and, as a bonus, the dough came together near instantly instead of having to wait for the husks to suck up all that water. Warning: This bread does take about six hours to make, but four hours of that is sitting around time. It has to rise twice.
Before I put it in the oven, I sprinkled the top with kosher salt, garlic powder, and dried oregano, and gave it just a light drizzle of good olive oil since it was already drowning in it. Also it's salty, which I found delicious, but if you're averse you may want to reduce the amount of salt inside.
Next time I make this I think I'll put a parchment sling under it to get it out of the pan easier, and since I used a glass pan, it got pretty crispy on the edges so I might cut down on the initial 425°F cooking time so it's not quite as crispy.
We ate this with pasta and red sauce, and then I froze half of it for another meal. When we had split pea soup this week, I took out the bread to defrost on the counter, then wrapped it in aluminum foil and stuck it in the toaster oven at 300°F for twenty minutes and it was almost like new.
no subject
Date: 2022-10-22 11:06 am (UTC)no subject
Date: 2022-10-22 04:41 pm (UTC)It's so tasty. I can't wait to make it again. Only this time I'll let it rise for the full two hours each time instead of an hour and a half due to time constraints. (How was I supposed to know that starting at 1 pm was TOO LATE to make it for dinner??)
It is amazing
Date: 2022-11-24 10:38 pm (UTC)...and I did use a single sheet of parchment paper as a sling, but the unpapered sides stuck stuck stuck.
Have you done a double sling, and if so, did it work?
Oh my goodness it's SO EXCITING to see a batter that has stretch and bubbles.
Re: It is amazing
Date: 2022-11-25 07:01 pm (UTC)It's so exciting! It feels like a dough! Like a blobby little dough rather than a pancake batter!
I only tried a single strip of parchment as a sling, but I didn't like how the bread pulled away from the parchment on those sides. It was no longer square. It was...hourglass shaped.
I think next time I'll just cut a piece to fit on the bottom and thoroughly oil the sides of the pan.