Thought Bloggles

They said it couldn't be done! They called me mad! But I SHOWED THEM! Muahahaha! Yes, this is indeed a bread made without flour. Well, without wheat flour. Actually, without the carbohydrate parts of the wheat flour. It uses gluten and seed flours instead, but it comes out nice and springy, slightly denser than I would normally get it, but delicious. I ended up using less flour than usual for this, since my flour tests (post coming up on them as soon as I get the third part done) show that both sunflour and flaxseed flour soak up more water than regular flour. And indeed, with 4/5 the usual amount the dough was at the same time tough and sticky. Next time I'll lower the amount of flour a bit and see if that improves the oven spring by virtue of leaving more water available to boil and expand. Ingredients: 100g gluten, 150g flaxseed flour, 250g sunflower seed flour, 1/2 tsp baker's malt (Backmalz), 2 tsp salt. Mixed these together, but ended up putting 100g of the

A simple but successful bread, made with flax flour and sunflour. After doing some testing of various flours (results to be posted later when I've tested the rest of my 12 different flours) and looking through my notes, I came to the conclusion that almond flour, even the fine varieties, is just not good for bread. So I used sunflower seed flour (sunflour) instead of the almond flour, plus I added just a bit (0.5% by weight) of baker's malt, which supposedly helps feed the yeast. The result was just excellent - rose like a charm, and did an oven spring I could palpably watch happening. I also this time put it into a hot oven, rather than as usual heating the oven with the bread in it. I still don't know which gives the better result - it seems to me the slow heating would allow the inner parts to get warmer and expand before the outer parts get too baked and fixed, but maybe that's not an issue, and the loss of gas by slower heating is counterproductive. Another