Tuesday, September 7, 2010

Gluten-free Boule Bread - Second Loaf

I made the second loaf of the Gluten-free Crusty Boule Bread recipe that I saw on Gluten-free Girl.  This loaf did come out different than the first one, and it was still good.  It had a bit of a sour dough flavor.  The recipe says you can refrigerate the dough for up to one week.  I had it saved for five days.  
I had an idea to form and rest the loaf on parchment paper so I didn't have to disturb the sticky mass when I transferred it to the dutch oven.  That worked out splendidly.  I still didn't get the loaf to rise as much as I wanted, but that could have been due to the yeast not being completely fresh.  I also forgot to cut slits in the top of this loaf, which may have impeded rising.  I took it camping so that my gluten-free mom and her husband could share fresh-baked bread with me.  It was a big hit.


Dia said...

Looks great!! I haven't been baking much bread, but with fall on its' way ...
I'm going to tea in next week with my red hat group, so will pull out your GF scone recipe again, if the hostess can't
provide one :)
Thanks for sharing your inspirations!

Mary said...

Your loaf looks fine. I haven't tried this recipe because it seems more complicated than it needs to be or than I have time for. I did find a great GF baguette recipe at Real Food Made Easy and it tastes delicious. I tweaked it a bit by leaving out the flax and I decreased the water because the first time I made it it came out too gummy and wet for my taste. But without the flax and with less water it's great. It's going to be my go-to bread for a while!

I discovered something by accident when I was baking the most recent batch. I had tomatoes roasting in the oven with the bread, and the moisture from the tomatoes was perfect for making a crispy crust!

Rebecca said...

That one got nice and golden-brown. It looks good!