Who knew you could make such handsome bread gluten-free?!
I recently bought this book from Japan.
This book teaches you how to bake vegan/gluten-free bread with the use of a Staub pot.
The book arrived a few weeks ago, and I wanted to try a recipe as soon as I got it, but I couldn’t.
Unfortunately, I had to wait until this weekend.
That reason why I had to wait was because I didn’t have a proofing basket, and I needed to order one.
I had never used one before.
Using a proofing basked was recommended in the book.
I thought I could make bread without a basket, but the main reason I wanted to use it was to add the ring design.
I did use the basket, but the design was so subtle on the final result.
I don’t know why, but the bread still looked amazing!
(Nex time I may push the dough down a bit.)
I liked the crust, but I liked the inside even better!
It was exactly how I wanted it to be.
It’s far from being dense, which I was afraid it was going to be.
I think the key was NOT to knead/mix the dough much.
The book specifies the brand of rice flour.
I can’t get the specified Japanese brand product, so I used the Thai rice flour I usually use.
From my experience of using this particular flour I adjusted the amount of some ingredients, but it worked very well.