Haven’t tasted it yet but looks good! 1 hour counter proof (to get it started) then a 13 hour fridge proof. It was a solid lump coming out of the fridge and I despaired, but it rose surprisingly well in the Dutch oven and actually looks like bread!
Subbed 1/4 tsp each onion powder & garlic powder in the shredded mushroom. Added fresh garlic when preparing with the bbq sauce. Paired with sautéed onions and peppers, on buns brushed with garlic oil and toasted.
Pretty good! - Used all stock < keep - Added mushroom seasoning < keep - Used 1/2 the amount of ham < keep - Used ~1c whole yellow peas as part of the total legumes < keep BUT cook separately and add at the end — they disappeared even though I added them towards the end
Half batch to test the recipe. Used 3/4c AP GF flour and topped up with a mix of sorghum and brown rice. Added ~1/4tsp xanthan and 1/2tsp potato powder to flesh out the flour blend. Added cardamom and a sprinkle of cinnamon. Let autolyze 30 minutes while the oven preheated then added the leaveners and berries. Had to add extra creamer and water to get a less stodgey consistency. I think that was good — they rose well. Done @ 25 minutes. No streusel topping.
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