El foro del pan

Thanks cecilia. Which way do you find is better?

I have noticed That traditional sourdough recipes have you shape the dough long before the bench rest and others 1/2 hour before baking. What is the purpose of this?
I have seen some gluten free sourdough recipes have you shaping the dough 1/2 hour before baking but I have noticed That traditional ...

I have noticed that traditional sourdough recipes have you shape the dough long before the bench rest and others 1/2 hour before baking. What is the purpose of this?
I have seen some gluten free sourdough recipes have you shaping the dough 1/2 hour before baking but I have noticed that traditional ...

Hello cecília. I would very much like to try your bread recipe. Could you please list ingredients, amounts and method you use

Wonderful! Thank you so much for that! I am very appreciative for your help!

Just to clarify, the translation is a little confusing. The part where you have written 'water + 0.5' do you mean half of the total amount of water my recipe calls for? '100 dry yeast' I am confused to how much yeast I use? I normally use 2 1/4 tsp (7 grams) instant dry yeast so how much of that I ...

I see. Thanks for that cecília :) So if I have a bread recipe that uses 450g of flour (a blend of sorghum, millet, buckwheat, tapioca and potato starch) and 400-450g water and 2 1/4 tsp of yeast, how much of each do I use to make the poolish? Then once I have left poolish for 12hours do I add other ...

I am very interested in your talks and GF bread baking. But I do not know what poolish is? What is it and what do you do and how to use it in your bread???

Thought I would share all the information I have collaborated from research and experiments for GF bread baking. Here you will find info about gluten free flours, binders, hydration and techniques to GF bread baking:

Rice flour is not a good flour for making bread! Rice flour is typically very ...

The amount of water is a tricky thing. I've noticed that you can vary the liquid a lot if you're using psyllium as a binder. Right now for free-form loaves I've been liking bread that's 110% hydration, but I've experimented with bread that has been as low as 70% and as high as 120%. All work, but ...