I'm sorry for the absence of new recipes lately. I've been really busy with some major career events. I'll post more on that in the weeks to come, but the long and the short of it is that I should have more time to post to the blog now that I've re-arranged my whole work life. I'll be delving into some great recipes, including the ultimate bread recipe: sourdough. I've been working on creating a nice, tangy, flavorful sourdough recipe for you, complete with an easy-to-use starter. Keep checking back for that! In the meantime, I have another nice traditional boule bread recipe for you to munch on.
For those who have been following my gluten-free bread recipes, I'm giving you another in the series. This one is very similar to the Traditional Round Loaf recipe. In fact it's the same but you get a larger loaf, about a 2-lb. This recipe uses my Bread Flour mix.
Gluten-free Bread Recipe - Large Round Loaf
Mix in the bowl of your stand mixer or whisk together by hand:
450g (about 2 cups) warm water, 110-120 degrees
30g whole psyllium husk
4 tsp apple cider vinegar
Add to the bowl:
450g Bread Flour
2 Tbsp sugar
1 1/4 tsp salt
1 packet yeast
Mix the dry ingredients into the wet ingredients until everything is completely combined and a sticky dough forms.
Remove the dough to a banneton or other lightly floured basket or bowl. Cover, and let rise 1/2 hour in a warm place. After it has risen, turn it out onto a lightly floured surface. Gently knead the dough with lightly floured hands until you can form a ball with it. Place the dough seam-side up back in your rising basket. Let rise 45 minutes to 1 1/2 hours, or until a finger dent doesn't fill in quickly, but only comes halfway back.
When it's done rising, place a dutch oven or a pizza stone and an oven-safe pan large enough to cover the bread in the oven and turn it on to pre-heat to 450 degrees F. While the oven is heating gently place the dough seam-side down on your lightly floured work surface, trying not to deflate it. Lightly flour your hands. Gently run your hands along the sides of the dough, tucking the sides under and turning the loaf around as you go to get all edges tucked under. The top will be more rounded than before and stretched a bit more tightly. Brush the top with a little water. Place the dough on parchment paper, cover the dough and let rest for 15-20 minutes while the oven heats.
When the oven is ready and the dough has completed its bench rest, score the top with a sharp blade about 1/4 inch deep in whatever pattern you want.
Carefully place the bread in the hot dutch oven or on the hot pizza stone and cover. Cook for 25 minutes, then uncovered on the rack until the crust has a hollow sound when tapped on top, usually another 10 minutes. Remove to a cooling rack, or for a crisper crust turn off the flame and cool in the oven with the door propped open. Let the bread cool completely before slicing.
Enjoy some traditional gluten-free bread!