Eric: Your recipes and methods work well! I cannot believe how well. GF Bread that actually rises and that is workable, who knew?! Thank you so very much for sharing your knowledge. I'm new to Celiac so this has been a really tough time. Baking calms me and your blog has really helped me accept my fate and inspires me to bake more!
1. Regarding baked and uncut bread. How long would it stay "fresh" on a counter? Do I need to cut, wrap and freeze it if unused in the same day? I was hoping to store some baguettes out, uncut for a few days.
Gina: Thanks for the photos! Your bread looks really great! I'm so happy you're enjoying my recipes, and that you've had so much success with them. I'll try to answer some of your questions.
Uncut bread is usually good on the counter for about a day. If you like the crust to be crisp, store it in a paper bag the first night. After that, or after cutting it at all, it does better in a plastic ziplock bag. The ends dry out quickly once cut. Mine starts to grow mold after about 3-4 days once cut open if kept at room temperature here in slightly humid Oregon. Baguettes, being skinnier, do dry out a little quicker than big loaves, so I wouldn't expect them to still be completely fresh after the first day, but they would still be edible. You can usually refresh an older loaf by spritzing it with water and heating it up in the toaster or oven for a bit, whether sliced or uncut. I do freeze sometimes, but it seems to get freezer burn pretty fast.
Eric: 2. It seems in general your bread recipes hydrate the flour around 100% or more. I've been getting better at measuring the water and watching the dough as I add that water taking into account air humidity, but my bread still has a slightly sticky crumb. Do GF breads just tend to be slightly sticky? The breads I bake are cooked to temperature and have good crumb structure, just a little tacky (even at room temp, day of baking.)
Eric: 3. Will you still be posting your gf all purpose flour? I'm really curious what your mix is :)
Thanks again! Keep baking :)
Gina: I've not put a lot of time lately into the AP flour, and may end up reserving it for a cookbook or something if I do think one up. However, in the mean time I've been using the "pancake flour" - basically the pastry flour mix without the xanthan gum - as an AP flour for gravy and where appropriate. It seems to work pretty well. I hope that helps!