![]() ![]() ![]() This extends the length of the production process and adds to both the complexity of the taste as well as the longevity of the breads. We incorporate naturally fermented levain into most of our doughs, thus limiting the use of yeast. Our artisan table and sandwich breads and rolls are produced using traditional methods incorporating a select range of quality ingredients. This remains our focus today, and the bakery produces a full range of baked goods together with a seasonally changing range of cakes, sweet and savoury tarts, muffins, and cookies. My daughter who isn’t GF said, “no one will be disappointed if you serve THESE donuts!” regarding using this dough for donuts.Sally Clarke wholesale bakery was established in 1989 to meet the growing demand for our top-quality, hand-shaped artisan breads, Viennoiserie and patisserie, which have always been served in the restaurant and shop. My son will be having a special Christmas with all these baked GF options! Very happy with the end results! Thank you for this recipe!! I believe your flour it is better than the American Test Kitchen GF flour recipe. I noticed that after they were cooled, they were “squishier” than when I first brought them out. I am so happy you shared about them feeling “light”. I decided to keep them in the oven for another 5 minutes and took them out of the oven when they were 200 degrees (Julia Child’s bread recipes suggest that temp), and they definitely felt lighter. I used a thermometer and the rolls were at 195-197 degrees F. At 15 minutes, the rolls still felt “heavy”. I put my cookie sheet on top of another for that first 10 minutes and then took it off for the rest of the time – so my bottoms didn’t burn like others have mentioned. I had to put foil over the buns after 10 minutes in the oven. It made 6 hamburger buns and 7 hot dog buns + 3 donuts (stole from the hotdog buns)! I wanted to try the donuts and was willing to see if the psyllium husk had any ill effect. I’m already envisioning stashing some in the freezer for summer cookouts. In fact, I’d say these are the first burger buns I’d be proud to serve to non-GF eaters. Next time I’ll definitely make the full batch of rolls. I made the whole batch of dough but decided I didn’t need so many rolls, so I made half into burger buns and used the rest of the dough to make cinnamon rolls using the cinnamon roll directions (which also came out AMAZING!). They are definitely sweet so if you don’t want a sweeter roll obviously don’t use this recipe! But they strongly reminded me of the brioche-type buns I used to buy before we went GF, and they were a huge hit with the whole family. I did over bake them by a few minutes because I got distracted, so they were just shy of “too done”, but they were still soft and lovely. The dough is pretty sticky but not nearly as bad as other GF doughs I’ve tried. I used your bread flour blend and weighed all the ingredients. WOW! These buns came out absolutely wonderful. I assure you that I’ve made this recipe more times than I can count and each time they rise perfectly, so once you can figure out which one of the above problems might be happening, you will be rewarded with the best hamburger buns ever □ You didn’t use my gf bread flour blend or substituted something within it. My tip for this is to either turn your oven on to a low temp (160-170 F) for just a few minutes, turn it off, and put your rolls in the turned off oven to proof, OR turn your clothes dryer on for a few minutes just to warm it up, turn it off, and put the rolls in the turned off dryer. I find this to be the #1 reason why people can’t get gluten free dough to rise a second time. Without being in your kitchen, I can only guess at what might be wrong. I’m sorry you’re having troubles with the second rise, Amy. ![]()
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