Tuesday, December 24, 2013

Updated Boule Bread Recipe


This is a re-post of the 2-lb Boule Bread Recipe that I have updated with a better method for superior flavor and browning.

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, but you get a larger loaf, about a 2-lb.  This recipe uses my Bread Flour mix, which is pretty simple to make.  



Gluten-free Bread Recipe - Large Round Loaf

makes one 2-lb round loaf
Mix time: 10 minutes
Rise time: 2-3 hours
Cook time: 35-45 minutes

Mix in the bowl of your stand mixer or whisk together by hand:

490g (about 2 to 2 1/4 cups) warm water, 110-120 degrees
30g whole psyllium husk (or 20g ground psyllium husk)

Add to the bowl:

400g GF bread flour (reserve an additional 50 grams for later in the recipe)
2 Tbsp sugar 
1.5 tsp yeast

Mix the dry ingredients into the wet ingredients until everything is completely combined and a sticky dough forms.

Let the dough rise in a warm place for an hour or two, or until it has almost doubled in bulk and a dent made with your finger stops filling in right away.  
Punch it down.

Knead in with your hands or the dough hook of your mixer:

50g flour 
1 1/4 tsp salt
4 tsp apple cider vinegar

Knead the dough mass a few times with your hands to create a cohesive ball with the seam of your kneading tucked over on one side.  Remove the dough to a banneton seam side up or simply place the dough ball seam side down on a piece of parchment paper and spritz the top with a little bit of water.  Cover, and let rise 45 minutes to 1.5 hours in a warm place. 


While the dough is 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° F for about half an hour before cooking. When the bread has risen and and a dent made with your finger stops filling in right away, 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.  

When the oven is ready and the dough has been formed, 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.  Spritz the inside of the dutch oven (or the surface of the pizza stone) with water several times (careful not to spray any glass lids - they can shatter!) and cover.  Cook for 25 minutes, then uncovered on the rack until the crust has a hollow sound when tapped on top, usually another 10-15 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 for easier slicing.

Enjoy some traditional gluten-free bread!

6 comments:

Alex Commerer said...

Gina,

I used this recipe yesterday in conjunction with your flour mix - wow! I've been making sourdough (not gluten free) loaves for a few months now, but the smell of this loaf coming from the oven blew it out of the water! I was surprised that it turned out so well, and the taste and texture was superb.

This was the first gluten-free loaf of mine, but there will be many more to come. At some point I will have to start making these with a starter instead of the instant yeast. Thank you once more - this blog is a great resource!

Alex

Gina Kelley said...

Alex - I am so glad you liked the recipe, and that your bread turned out just how you like it! Thanks for commenting to let me know about your bread baking success!

Eric Cerda said...

I made this boule the other day and I am curious why the apple cider vinegar is adder after that first big rise. Why not add it all to the dough right off the bat? Secondly, would it be possible to store this dough in the refrigerator for a few days after the first 2 rises? Thanks you. The bread tasted amazing! I was so pleased!

Gina Kelley said...

Eric - thanks for the comment! Those are definitely good questions. I've done the apple cider vinegar on the first rise and the second one. I read something that says the dough-strengthening properties of vinegar don't last more than half an hour or so, which is why I used it in the final rise in this version of the recipe. I'm not 100% convinced that the information I read is accurate, though, so feel free to experiment - it won't ruin the loaf. In fact I don't use the vinegar at all any more and still get a good rise.

As for storing the dough in the fridge, I do that occasionally. How I manage it is I put it in the fridge after the first rise - I don't punch it down or anything, I just cover and chill. Then on the day that I bake, I take it out and let it warm up to room temp, punch it down, mix in the remaining flour, rise, and bake. I can't remember if I've tried chilling it after the second rise. That might work too if it's already more or less formed or in a banneton. That second rise can go up quickly though so definitely watch that you don't over-proof if you try this. It'll still ferment a bit in the fridge. Hope that helps!

MH said...

Ready to make this, but wanted to clarify... is the 50gms reserved GF bread flour {in addition} or {from} the 400gms of flour? Thanks for this! Can't wait to try it!

Gina Kelley said...

Hi MH - There's a total of 450g of bread flour, so 400g on the first rise and 50g on the second rise. Thank you!