Now that my sourdough starter has gotten stronger, I decided to try the Sourdough Boules from the Cannelle et Vanille Bakes Simple book by Aran Goyoaga. The first time I made the recipe, I followed the ingredients exactly as written.
I don’t have bannetons so I used two metal mixing bowls lined with parchment paper to proof the bread in.
Instead of using Dutch ovens, I used two Corningware casserole dishes to bake the boules in. I double-checked the website to be sure they’d be safe at 500* temperatures first.
They looked absolutely beautiful baking, and smelled even better.
The flavor was wonderful, but the crust was a little tougher than I prefer. The recipe calls for primarily buckwheat flour. I love buckwheat flour and use a lot of it for my own baking, but I wanted to try the bread with oat flour to see if it lightened up the flavor a bit.
Below is the second try from the same recipe.
Unfortunately I managed to scorch the bottoms of the second batch a little. The rack in the oven should have been moved up to the next notch. My only real guess why it scorched is that oat flour must burn more easily, or something. I only replaced half the buckwheat with oat flour (and only because the recipe said you can use either buckwheat or oat).
I wasn’t patient enough to wait for them to fully cool before slicing into one. This second try was definitely better than the first. The flavor is more more like what I had in mind, and the crust was softer. I stored them in zip top bags to see if that helps soften the crust a little further.
This all started because I wanted a gluten free sandwich bread that meets a few criteria:
- Tastes good
- I can make it at home
- Bigger slices than the tiny storebought gluten-free loaves have
So far it’s a good start. The sourdough slices are already larger than the storebought slices, so that’s fantastic. I’m hoping they will continue to get larger as my starter matures and rises better. The flavor is good too. The next time I make this recipe, I want to try it with all oat flour instead of part oat/part buckwheat for that portion.
It’s so nice to be able to bake bread again, even if the process is completely different.
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