Welcome on Cool Paradigms! Here is the accelerated full sequence to make
a 100% organic non gluten buckwheat bread! So the dough is made of 800g of whole organic
milk kefir, which is a little bit more than 0.8 litters, Then adding to it a full tea spoon of thin
marine salt, Then adding more and more buckwheat flour
for a total of 500g, this could change slightly depending of the consistency of the milk kefir,
for example some kefir made with skim milk would obviously need a bit more flour to absorb
the supplementary part of water. A good rule of thumb is that it should start
to become slightly difficult to mix the dough with the whisk, this rule is especially useful
if we use a liquid base for the 1st time, for example water kefir would need more flour
than milk kefir and the appropriate proportions are easy to guess when being attentive to
the relative thickness of the dough.
Then it’s necessary to let the dough raise
between 12 and 24 hours depending on the room temperature, and adding a bit of fresh milk
to the milk kefir can speed it up because the micro organisms will have more lactose
they are used to digest. Once raised we should be very careful to not
disrupt the bubble structure, because it’s of course less resistant than with gluten
breads and if the bubbles collapse on a thick enough layer, may be just a few mm, it’s
going to seriously obstruct the heat diffusion and afterward the water evaporation, implying
often an extra hard burned crust and a bottom of the bowl not cooked enough. Then it was cooked for 50 minutes at 200°C
(degree Celsius) in a preheated oven with a top and bottom heating elements, then resting
20 more minutes inside the cooling oven when keeping the door closed. It’s important to note that the thick glass
bowl used for this bread helps to cook it in a homogeneous way, as a comparison, if
we use a metal bowl the part of the bread in contact with the bottom of the metal bowl
is likely to be too cooked for such conditions and decreasing a bit the oven temperature
is a possible solution.
Once cooked it’s important to remove the
bread from its bowl a flexible knife while it’s still very hot so it can evaporate
a maximum of water! By the way to avoid condensation on its support
and favor more evaporation it’s better to support the cooling bred with a grid than
with a plate It’s important to note that the evaporation
step is more important than with gluten breads because non gluten breads have generally more
water because of the more or less liquid dough. Thank you for watching!.
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