formulation of the month Gluten-Free, Egg-Free Pan Bread Procedure Soaker Poolish Bakers % Ingredients Kilogram Blend the three flours together. 43.00 Sorghum Flour 0.202 43.00 Koda Rice Flour 0.202 14.00 Brown Rice Flour 0.066 110.00 Water at 120˚ 0.516 210.00 Total 0.985 Pour the water over the dry ingredients. Cover with plastic wrap and let it cool for at least 1 hour. Final Dough Combine the oil and water in a mixing bowl. Combine Almagine HL, brown sugar and xantham gum, then add to the mixing bowl. Whip the mixture until full volume. Final Dough Meanwhile, combine the cornstarch, salt and yeast. Baker's % Place the soaker in a mixing bowl fitted with a paddle 8.25 Ingredients Kilogram Oil 0.052 Water 0.125 attachment, and gradually add the dry ingredients. Mix until combined. 20.00 Add the mixture into whipped liquid ingredients in 2.80 Almagine HL 0.017 5.50 Brown Sugar 0.034 1.51 Xanthan Gum 0.009 157.62 Soaker 0.985 Proof at 78 F for 45 minutes. 25.00 Cornstarch 0.156 Bake at 450 F in a deck oven for 20 minutes with the 2.20 Salt 0.014 1.20 Yeast 0.007 224.08 Total 1.400 stages, as whipping to gain smooth batter. Spray 4-inch by 8-inch pan and deposit 550 grams of batter. Smooth the top and mark the center with an oiled scraper. vent closed, and next 10-15 minutes with vent open. Remove the loaf from the pan and keep baking for the next 15 minutes in vented oven. SOURCE: SAN FRANCISCO BAKING INSTITUTE 50 < JAN 2017 | bakemag.comhttp://www.bakemag.com