Artisan-style, Gluten Free Bread
By Ivo Cola, from Pam Perugi Marraccini
INGREDIENTS:
• 500 grams (1.1 lbs) (17.637 ozs.) Caputo Brand, “Fioreglut”, gluten-free flour (this flour works best, period)
• 5 grams dry yeast (i.e. 1 ¼ to 1 ½ tsp)
• 400 grams (400 ml) (14.1 oz) of luke-warm water, around 80-degrees F
• 10 grams salt (i.e. 1 ½ tsp)
•12 grams (3 tsp) extra virgin olive oil (EVOO) plus more for mixing
• Some extra gluten-free flour for dusting
PROCESS:
1. Add yeast to the flour, and then add the water, mix to incorporate (before you mix, coat your hands with EVOO. If
using a spatula to mix, coat the spatula with EVOO)
• Add the salt and mix in until incorporated
• Add the EVOO and continue mixing (use the pincher method, which is to squeeze the dough while mixing)
• Once all ingredients are mixed thoroughly together, let rest, covered, for 10 minutes
• After 10 minutes, coat your hands with some EVOO and shape the dough into a round shape (like making a large meat ball)
• Sprinkle a proofing basket (or bowl) generously with gluten free flour (this will help prevent the dough from sticking) and then place the dough in the basket
• Sprinkle some gluten free flour on top of the dough and cover with a kitchen towel until it doubles in size, which is typically 3 – 4 hours
• Place a Dutch oven with its lid (or any other oven proof bakeware and lid) into the oven and preheat the oven to 450 degrees F
• Carefully remove the hot Dutch oven from your oven, and carefully place the dough inside. Score the top of the dough with a bread lame (or you can cut the top with scissors) Place lid on top and cook in oven for 30 minutes with the lid on
• After 30 minutes, remove lid and cook for 10 minutes
• After 10 minutes, change setting on oven to broil and broil for 5 minutes (this will add an amazing color to the top of the bread)
• Then remove the bread and let stand 30 minutes. Enjoy.