Can I use greaseproof paper?
We recommend that you use baking parchment, because greaseproof can stick to the dough.
What type of oven can I use?
A normal oven with the fan off works best. If you bake in a convection oven or with the fan on, the bread can come out too moist in the middle. If you are baking in a convection oven, instead of baking in a parchment bag, you can spray the loaf with oil, and reduce the baking time by 5 minutes. This will help reduce the excess moisture once baked.
Why do I need to fold and seal the parchment?
Folding the parchment and sealing it will give you the best crust. Making sure you smooth the dough with a wet spatula will also help make a delicious crusty bread.
My dough looks wet, have I done something wrong?
No, you haven’t! Gluten free dough will not look like wheat dough. It will be quite wet and have a similar consistency to thick porridge!
What happens if I don’t add the correct amount of water?
If you add too much water, you’ll find it difficult to shape the dough, and the bread will have a very wet middle once baked. Too little water will result in a very hard crust, and the bread won’t rise well.
My bread is very wet inside!?
This usually happens if you have used a convection oven. This can also be caused by inaccurate oven temperature. It’s important to let the baked bread stand for at least 2 hours before cutting, which will allow the bread to stabilise and the extra moisture to leave the bread.
What happens if I over prove the dough?
This may result in an uneven, pitted rougher crust.
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