I made this bread balls recipe last year using the poolish technique, which is one of the preferment techniques.
There are many other preferment techniques, such as:
- Poolish
- Biga
- Pate fermentee
- Levain
- Sponge
- Flour brew
- Water brew
- Gluten Free Sourdough
Preferment techniques can activate yeast. We can use:
✅Commercial yeast (a small amount)
✅Wild yeast/natural yeast (sourdough)
✅Wild lactic acid bacteria (sourdough)
In this recipe, please make sure you use gluten free bread flour which is definitely work for bread recipe.
If use another GF flour, the result won't be the same
So let's start!
✅Wild yeast/natural yeast (sourdough)
✅Wild lactic acid bacteria (sourdough)
In this recipe, please make sure you use gluten free bread flour which is definitely work for bread recipe.
If use another GF flour, the result won't be the same
So let's start!
Poolish Ingredients:
- 100g Bread Flour Gluten Free
- 100g water
- Pinch of instant dry yeast
Instruction:
Mix everything together and let it sit overnight.
Dough Ingredients:
- All poolish
- 2g instant dry yeast
- 60g fresh milk (i used A2 Milk)
- 1 egg A size
- 180g Gluten Free Bread Flour
- 20g coconut sugar
Instructions:
- After poolish ready, mix all the ingredients
- (First proof) Due to the dough being soft and difficult to shape, it's necessary to use the cold retard technique, which involves storing it in the refrigerator and waiting for the dough to double in size
- After rise, knead the dough and add bread flour if needed to shape into a ball.
- (2nd proof) Place the dough into a greased baking container. Arrange it and cover the baking container. Let the dough rise for the second time
- After double rise, you can do an eggwash on top of bread and sprinkle with sesame
- Bake 150°c , timing depends on your oven type. If the bread cooked then take it out and let it cooled completely before serve