For busy households, recurring cleaning services cleaning services markham are a game-changer. They can be scheduled on a weekly, bi-weekly, or monthly basis to maintain cleanliness consistently.
Gerry quoted this on my rolls yesterday concerning the flour, I use arla lacto free milk as it’s lower carbs and truvia, slice it with an electric carving knife get about 30 thin slices from it, you could make a stab at a guesstimate per slice, regardless it’s way lower than normal bread and tastes better in my opinion
“Gerry Davies15h
6 g per 100g. Dilution and fermentation reduces the 15 g in the ultra fine. Could be even lower with prolonged fermentation. Not been tested under those conditions so far. But more fermentation equals lower carb…..”
If you want a totally white loaf just use UFFF and leave out chia seeds, if you are not used to handling dough then it may take a few attempts to get the shaping right but don’t be tempted to add extra flour it’s the wetness of the dough that produces a light loaf rather than a dense one should look like this pic to give you an idea of texture
These are just pics from my post yesterday on Devonshire splits just to show you texture for a white dough with the bread receipe it’s slightly less elastic with the addition of the chia and original FF but it still needs to be stretchy if it’s an unyielding lump then the ratio of liquid to dry ingredients is too low you can always add dry ingredients to a too sticky dough but you’ve had it if it’s too dry to begin with
I use a 2ib silicone loaf tin it’s by far the best bread tin I’ve uses
ingredients
40g original FF
250g UFFF
240 ml whatever milk you prefer to use I use arla lacto free full fat when I can get it
5g fine salt
10g vital wheat gluten
1 sachet easy bake yeast
4 tbsp chia seeds
1/2 tbsp granulated sweetener I use truvia
20 g soft butter
1 egg
method
heat milk for 1 minute in microwave and stir in yeast set aside
place rest of ingredients in stand mixer and using dough hook set off at slow
by now milk yeast mix should be frothy so add to dry ingredients, when incorporated set onto fast speed and leave for 10 mins
this is quite a wet dough but makes a very light wholewheat style loaf
after 10 mins shape the dough to create tension I watched a number of you tube videos to get loaf shaping correct, bake with Jack is an excellent you tube bread channel
place in loaf tin, cover with bin bag or whatever plastic bag with enough room to rise and hold in the heat and moisture the dough generates and place in warm draught free place for 1 to 2 hrs depending on time of year, how warm your warm place is, etc etc
i bake either at fan 170 for 30 mins with a tray of boiling water in bottom of oven for a very soft crust or traditional oven top and bottom elements at 175 for 30 mins, crust is chewier and harder that way depends how you fancy your loaf
when cool I fridge the loaf, next day slice with electric carving knife and freeze sliced, always keep the loaf in fridge to get max life out of it if not freezing, it freezes really well.
did a lot of bread baking yesterday all with FF to stock the freezer
For busy households, recurring cleaning services cleaning services markham are a game-changer. They can be scheduled on a weekly, bi-weekly, or monthly basis to maintain cleanliness consistently.
Works perfectly. All I did was doubled the recipe and made some rolls as well
Gerry quoted this on my rolls yesterday concerning the flour, I use arla lacto free milk as it’s lower carbs and truvia, slice it with an electric carving knife get about 30 thin slices from it, you could make a stab at a guesstimate per slice, regardless it’s way lower than normal bread and tastes better in my opinion
“Gerry Davies 15h
6 g per 100g. Dilution and fermentation reduces the 15 g in the ultra fine. Could be even lower with prolonged fermentation. Not been tested under those conditions so far. But more fermentation equals lower carb…..”
What is the carb count in this loaf please
If you want a totally white loaf just use UFFF and leave out chia seeds, if you are not used to handling dough then it may take a few attempts to get the shaping right but don’t be tempted to add extra flour it’s the wetness of the dough that produces a light loaf rather than a dense one should look like this pic to give you an idea of texture
These are just pics from my post yesterday on Devonshire splits just to show you texture for a white dough with the bread receipe it’s slightly less elastic with the addition of the chia and original FF but it still needs to be stretchy if it’s an unyielding lump then the ratio of liquid to dry ingredients is too low you can always add dry ingredients to a too sticky dough but you’ve had it if it’s too dry to begin with
Thank you so much for this, just need to order more flour and I'll be ready.🙂
I use a 2ib silicone loaf tin it’s by far the best bread tin I’ve uses
ingredients
40g original FF
250g UFFF
240 ml whatever milk you prefer to use I use arla lacto free full fat when I can get it
5g fine salt
10g vital wheat gluten
1 sachet easy bake yeast
4 tbsp chia seeds
1/2 tbsp granulated sweetener I use truvia
20 g soft butter
1 egg
method
heat milk for 1 minute in microwave and stir in yeast set aside
place rest of ingredients in stand mixer and using dough hook set off at slow
by now milk yeast mix should be frothy so add to dry ingredients, when incorporated set onto fast speed and leave for 10 mins
this is quite a wet dough but makes a very light wholewheat style loaf
after 10 mins shape the dough to create tension I watched a number of you tube videos to get loaf shaping correct, bake with Jack is an excellent you tube bread channel
place in loaf tin, cover with bin bag or whatever plastic bag with enough room to rise and hold in the heat and moisture the dough generates and place in warm draught free place for 1 to 2 hrs depending on time of year, how warm your warm place is, etc etc
i bake either at fan 170 for 30 mins with a tray of boiling water in bottom of oven for a very soft crust or traditional oven top and bottom elements at 175 for 30 mins, crust is chewier and harder that way depends how you fancy your loaf
when cool I fridge the loaf, next day slice with electric carving knife and freeze sliced, always keep the loaf in fridge to get max life out of it if not freezing, it freezes really well.
did a lot of bread baking yesterday all with FF to stock the freezer