Gluten-Free Bread Loaf With Molino Flour
Glutenfreepassionate
May 4, 2021
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Review
Ingredients
Adjust Servings
| 500g molino flour | |
| 15g dry yeast | |
| 1/4 cup olive oil | |
| 400-500 cups lukewarm water | |
| 1/2 tablespoon salt | |
| 1½ tablespoon honey |
Directions
1.
Making the dough
Into a large bowl (You can do it either by hand or mixer) add flour and yeast, then mix the two together. once combined, create a little hole in the center of the flour and add honey, olive oil, and 500ml water. Add the water gradually while kneading the dough.
Add the salt to the dough and keep kneading it for another 4-6 minutes.
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2.
Dough kneading
Knead the dough for about 7 minutes in total, until you get a soft dough that a little sticky, but yet, still comfortable to work with.
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3.
First proof
Once you are happy with the desired dough, coat it with a little olive oil and let it proof for 1-1.5 hours (Depends on your kitchen’s temperature).
Once the dough has proofed, knead it with your hand for about 2-3 minutes
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4.
Second proof
Shape your dough and let it proof inside a banneton/bread pan for another 45 minutes -1 hour on in the kitchen’s counter.
If you use a banneton, make sure to coat it with a lot of rice flour.
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5.
Scoring and decoration
Take the dough out of the banneton/bowl, score it and decorate it as you love.
If it was sitting in a bread pan, that you use to bake your bread with, there is no need to take it out obviously.
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6.
Baking
Preheat the oven at a 200c and place a bowl of water inside as well.
Bake the bread for about 15 minutes. After 10 minutes, lower the temperature to 180. Bake for another 30-35 minutes (depends on your oven).
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