Saturday, April 11, 2015
Previews: Delicious Gluten-Dairy-Tree-nut-Coconut-Free Bread and Perfect Roast Pork Belly
Today was a day of great culinary advances for me. Above, a very flavorful and moist gluten-free bread I baked. I'm not much of a baker, and having to figure things out with the very undeveloped gluten- dairy- and tree-nut and coconut-free baking world makes things that much tougher. The bread didn't have a ton of rise, partially because I baked it in a 9"x9" dish instead of a bread pan and partially because there's no gluten of course, so it's low like a focaccia, but minus all the extra oil.
But the flavor! Great bready flavor this time, and I'm not sure why. Maybe the ground flax meal I added (thanks to a GF baking class I took a while ago, I became aware of flax as a GF bread component) helped with the flavor. Maybe I finally worked with the yeast properly? I dunno, I'm not a baker! But if I can make breads that taste like this, maybe I'll do it a little more frequently. More insights to come as I play with the recipe more.
Oh, also, I'm bringing back lard as a bread spread.
And the other thing is that I've finally—finally—perfected my roast pork belly technique. I'll write it up, after a couple other posts I've been meaning to do. And I'll have to make a note on my previous (inferior) posts about it.
I'll just put this right here...