Comment on 7-Inch Sourdough Boule (GF/V) by Sue.
Thanks so much for this recipe.
I’ve tried it twice, and had better results with it than the recipe I usually use.
The first time I didn’t quite have the right flours, so I subbed teff for buckwheat and sourgum for rice flour. I also used powdered psyllium instead of whole.
The second time I doubled the quantities so I could make 2 loaves (btw, I use 2lb ordinary loaf tins with no lid). This time I used bit of quinoa, more teff, and a little sorghum. I omitted the maple syrup ( as I don’t like sweet bread) and forgot to put in the oil!
The loaves turned out very well, though obviously I didn’t get the rise you get with lighter flours. I preferred it without oil, and will continue to use the recipe. I like its lower hydration – it’s a lot less wet than my usual bread. I removed the loaves from the tins after 40 minutes and put them directly on the oven shelves for another 40 mins, and then probably left them in the oven after it was switched off for another 15-20 mins. As you say, the crust softens overnight.
So thanks again Chantal! It’s a very forgiving recipe and easy to make. Also quick, as there’s no preferment.