Sunday, November 14, 2010

GF WF DF Crusty Boule


160g GF Brown Rice Flour
135g GF Sorghum Flour
130g GF Cornflour/starch
120g GF Tapioca Flour/starch
2 Tbls yeast
1 Tbls salt
2 Tbls Xanthan Gum
2 2/3 cups lukewarm water
4 large eggs, whisked together
1/3 cup vegetable oil
2 Tbls honey or sugar


Mixing and storing the dough:

Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container.
Combine the oil, honey and water, set aside.

Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water.

Unlike our wheat doughs we do not add all of the liquid at once and stir.

If you do that it will result in a lumpy dough.

continue to stir while you pour in another 1/3 of the liquid.



The dough will start to come together in a thick dough. Add the final 1/3 of liquid and

stir until the dough is nice and smooth.
Cover with the lid, but do not snap it shut.
Allow it to rest on the counter for about 2 hours.
Place the dough in the refrigerator and store for up to 7 days.
On baking day take the bucket from the refrigerator.
The dough will be quite fluffy still and you want to try not to handle the dough too much.
Just like our other doughs the trick is to keep as much of the air bubbles in tact as possible.

Use wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket.

The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.

Use wet hands to smooth out the surface of the dough.

This may take dipping your hands in the water a few times…

to get a nice shape.

Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes.
If your kitchen is very warm you may only need about 75 minutes.

30 minutes before baking time preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees.
Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.

The dough will not have grown much while resting, but it will seem a little bit puffier.
Use a serrated knife to cut slashes in the dough.

Remove the pot from the oven and take off the lid.

Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
Return to the oven and bake for 20 minutes.
After the 20 minutes remove the lid, turn the heat down to 450 and bake for an additional 15 minutes.

Once the bread is done baking remove it from the pot using a spatula.

Allow the bread to cool completely before eating or the center may seem gummy.

The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!