want to lower your gluten and/or FODMAP load without compromising on deliciousness, softness and irresistible crackly crust? This is the answer for you … a double whammy to tame the gluten in spelt (or wheat if you prefer) and the 40% is gluten free using either my Wild Sourdough Gluten Free wholemeal or white bread mix
120gramssourdough starter of your choice, active & bubblyI used my rye sourdough starter, for lower FODMAP, use spelt or wheat or gluten free starter
400gramswater, room temperaturefiltered if you have it, tap is fine
1-2tbsextra virgin olive oil, OROptional for softer crust, softer crumb
15-30grams extra virgin olive oil
DRY ingredients
300gramswhite spelt flour or strong unbleached bakers flour
200gramsWild Sourdough Gluten Free Wholemeal or White Bread Mixhttps://wildsourdough.com.au/product-category/wild-sourdough-gluten-free-flour/
1 heaped or 6gtspfine sea salt - if using WS GF wholemeal bread mix, OR
2 tsp 10gfine sea salt - if using WS GF white bread mix
Instructions
In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients
MIX by hand or spatula or in TMs: 1 min on dough or knead
REST at least 15mins to 30mins, for TMs: dislodge dough from blades by turning the bowl onto the bench or silicon mat
KNEAD, stretch and fold dough several times (LESS is more, do not break the dough, no more than six stretch & fold), you can also, if you prefer, to do old fashioned ‘comfort’ kneading. For TMs: 1-2 mins on dough or knead
RISE for 2-3hrs at room temperature in a oiled and covered container
Dough should rise at least 50% in height or volume
SHAPE into 100-125g rolls and place touching sides on the lined enamel tray of your oven or heavy roasting pan or large muffin tins or special bread roll tins like in my photo
MIST like mad with water and keep covered
FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
BAKING: get an oven thermometer to make sure that your oven is doing the right thingSAME DAY baking: pre-heat your oven to 225-235C, and MIST your rolls with plenty of water. Throw two big handful of ice cubes as you place the bread rolls dough into the oven. Bake for 20mins. Reduce heat to 200C and bake for another 10-15mins until dark golden brown and thermometer inserted into the rolls show 95-100CFOR NEXT DAY BAKING: Take rolls out of the fridge, MIST your rolls with tons of water, place your bread rolls dough into the oven, throw two handful of ice cubes and crank up your oven to 235C, for half hour. Reduce heat to 200C and bake for another 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C