Bread Loaf With Nutrifree Flour
Glutenfreepassionate
May 4, 2021
Gluten-Free Bread Loaf With Nutrifree Flour
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Ingredients
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| 1g GF Nutrifree bread flour (Mix per pane) | |
| 15g fresh yeast I used the cube ones | |
| 20g olive oil | |
| 400ml lukewarm water | |
| 1tbsp salt Flat |
Directions
1.
The night before
The night before I want to bake my bread I start preparing the dough.
Basically, you can do everything the same day but I find overnight proofing more comfortable with my schedule and I think it gives the dough a better taste.
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2.
Place the bread mix flour into a large mixing bowl.
In another small bowl, dissolve your fresh yeast with a little water (20-30ml water). Once dissolved, add the mixture to your flour bowl and stir a little bit.
Add the rest of the water (380/370ml) to the flour bowl, and then the olive oil too.
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3.
kneading the dough
Start kneading the dough with your hands – I love using in this stage 2 scrapers because the mixture is a bit sticky. Then, once it starts to combine continue to knead the dough on the table or flat surface.
Usually, most of my GF doughs have a wetter consistency but this one does.
The dough should be quite firm and easy to work with – just a slightly sticky.
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4.
overnight proofing
Once the dough is ready, shape it into a round ball and put in back in the bowl, then, to the fridge for overnight proofing.
The next morning take your dough out of the fridge and let it rest on the kitchen’s counter for about 10-15 minutes. Then, knead your dough for about 2-3 minutes by hand, just to release some air before the final proofing. while kneading I’m trying to make its surface as smooth as I can.
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5.
Second proof
Now it’s time to proof your dough for the second time (Once again, the proofing methods are mine and the dough can still be proofed less than that). I decided to proof the dough inside my banneton in order to get a nice shape and markings. however, because it didn’t have a wet consistency you can prove it in a bread pan/bowl/etc.
Let the dough proof for inside a banneton/bread pan for another 1.5 hours on the kitchen’s counter. If you use a banneton, make sure to coat it with a lot of rice flour. I even sprinkle a little rice flour on the dough itself once I put it in the banneton.
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6.
Bread scoring
After 1.5 hours, 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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7.
Bake the bread
Preheat the oven at a 200c and place a bowl of water inside as well.
Bake the bread for about 40-50 minutes (depends on your oven).
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