Sort ingredients
sereneosl
QR Code
Listen
PdfCombine dry ingredients. Whisk together the four ingredients in Victoria's flour blend, then add the vital wheat gluten. Mix thoroughly so the xanthan gum and protein are evenly distributed.
2 Load the bread pan. Add 150 g lukewarm water and 10 g oil. Add the dry mixture, sugar and salt, then place the yeast on top, away from the salt until mixing begins.
3 Start the Dough program. Check after 5–10 minutes of mixing. The dough should become cohesive, soft and slightly tacky, not a dry lump or pourable batter. Add water in 5 g increments if necessary, allowing time to incorporate. Help scrape the pan sides with a silicone spatula only when the paddle is stopped.
4 Remove dough mixing paddle. Watch the rise. Aim for approximately 30–60 minutes of rising after kneading, depending on dough behavior. We're looking for visible expansion, perhaps 30–50%, rather than doubling. If the Dough program includes a longer rise, stop it early if necessary.
Bake. Switch to the KIB's Bake-only program. Start with 45 minutes and check for doneness. Aim for a center temperature around 200–205°F (93–96°C), extending baking in 5–10 minute increments if needed.
Cool completely. Remove the loaf from the pan and allow at least 1–2 hours to cool before slicing. Cutting too early can make a fiber-rich loaf appear gummy or crumbly.