Baked @ 400F without trapping steam.
* Dough was crumbly, and I worried about it hanging together. Wasn't as dough-like as i want. Might need to work the xantham gum somehow to get it to work? Or maybe it'll activate as the loaf bakes.
Results:
* Appearance: yellowish/brown. Not a great-looking crust... inside a handsome brown.
* Smell: unappealing. Not strong, but a certain funk to it that I didn't really like.
* Texture: crust and inside well differentiated. A bit fine-grained and powdery, but robust in the hand and crumbling was not a big problem in the roll format. Inside still doughy - undercooked?
* Slice test: good. Retained structure.
* Taste: bad. Soapy and bland. Actually quite unpleasant - didn't want to finish even this small test loaf. Suspect I used too much baking soda... I've put it back in the oven to see if that helps, but I suspect this one is an F.
Next:
* Cook with steam. Theory being that this will promote uptake of the baking soda.
* Use more acid/less soda.
