You may have heard of the book, Artisan Bread in Five Minutes A Day by Jeff Hertzberg, M.D., & Zoe Francois. The concept behind the book is that with little effort and no kneading, you can make a large batch of dough that you can keep in the refrigerator to make bread whenever you like it. Of course, this can be very dangerous for some of us. Now there is another book by the same authors, Healthy Bread in Five Minutes a Day and this gluten-free bread recipe comes from this book. Using the same batch of dough, I made a round loaf of bread, a cheesy garlic bread (similar to pizza) and a loaf of french bread.
Ingredients
2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch (tapioca flour)
2 Tb. granulated yeast
1 Tb. kosher salt
2 Tb. xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral flavoured oil (I used olive oil)
2 Tb. honey
Mixing and storing the dough: Whisk together the flours (2 cups brown rice flour, 1 1/2 cups sorghum flour), 3 cups tapioca starch, 2 Tb. yeast, 1 Tb. salt, and 2 Tb. xanthan gum in a 5 quart bowl, or a lidded (not airtight) food container.
Combine the liquid ingredients (2 2/3 cups luke-warm water, 4 large eggs, 1/3 cup neutral flavoured oil, 2 Tb. honey) and gradually mix them with the dry ingredients, using a spoon, a 14 cup food processor with dough attachment, or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
It will look wet compared to other bread dough
Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours.
You can see that it has risen substantially
The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavour will be best if you wait for at least 24 hours of refrigeration.
I decided to make some bread right away. This is what I put in the fridge.
On baking day: use wet hands to take out a 1-pound (grapefruit size) piece of the refrigerated dough. Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it - just gently press it into the shape. You might want to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.
Allow the dough to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet.
Thirty minutes before baking time, preheat the oven to 450 degrees f. with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread. (You do not need to use a baking stone if you don't have one)
Just before baking, slash the loaf with 1/4 inch deep parallel cuts, using serrated bread knife.
Slide the loaf directly onto the hot stone (or place the cookie sheet into the oven). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, until lightly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
This bread does look a little different, but the taste is great! This small loaf was nearly finished at dinner with three of us.
Using the same batch of dough, I made cheesy garlic bread. I will include the recipe for the topping at a later date.
French bread using the same batch of dough
No comments:
Post a Comment