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Gluten-free, wheat-free, corn-free, 100% vegan
Sandwich and Toast Loaf
Product used: Angel Mix 3.0, Psyllium Quantity: 2 loaves of Pan Bauletto, 380g each Preparation time: 20 minutes Proofing:70 minutes @ 32°C @ 70/80% RH Baking:28 minutes + 7 minutes @ 190°C in a fan oven, with initial steam Level:Easy
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
For the initial gel:
390g Water
20g Sunflower seed oil
15g Psyllium powder
For the dough:
270g Potato starch
130g Rice flour
15g ANGEL MIX 3.0
15g Fresh baker's yeast
15g Dextrose
8g Salt
To finish:
30g Margarine at room temperature
Procedure:
Prepare the gel: pour the water over the psyllium powder, add the sunflower oil, and whisk vigorously until you obtain a smooth, lump-free mixture. Let it rest for 10 minutes.
Meanwhile, combine the potato starch, rice flour, ANGEL MIX 3.0, fresh brewer's yeast, dextrose, and salt in a bowl. Mix thoroughly with a whisk.
Transfer everything, gel and powders, to the bowl of a stand mixer and knead with the paddle attachment at medium speed. Occasionally, stop the machine and scrape down the dough from the sides with a spatula, bringing it back to the center.
Add the room temperature margarine and continue kneading until fully incorporated and the dough is smooth and uniform.
Lightly dust the work surface with rice starch. Transfer the dough to the surface, gently compact it, and form a cylinder the length of the mold. Transfer it to the previously greased sandwich bread mold and distribute it evenly, carefully leveling the surface.
Cover the mold and let it proof under the indicated conditions until the dough has roughly doubled by 80-90%. Avoid over-proofing.
Bake in a preheated oven for 28 minutes, then slightly open the oven door and continue baking for another 7 minutes.
Remove from the oven, unmold, and transfer the sandwich bread to a wire rack. Let it cool completely before slicing.
You can freeze it whole, as soon as it cools, for about 20 days, or store it in an airtight container at room temperature for 3/4 days.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
For a structure free of "holes", it is important that the proofing temperature is not too high. The use of initial steam is also important to allow for proper crust development in the early stages of baking.
It is recommended to use "spreadable" margarine as it is more easily incorporated into the dough and has a more pleasant taste for this type of product.
An alternative to the described baking method is to bake the bread for the indicated 28 minutes, then remove it from the mold and put it back in the oven for another 10 minutes with the oven door closed.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€21,00
5.0
1 review1
total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
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