Boule
Recipe by: GlutenFree
Ingredients: serve 1 loaf
1 pound master dough recipe
Cornmeal for sprinkling
Rice flour, for dusting
1 cup hot tap water
Procedures:
Prepare master dough as instructed
On baking day, have a sheet of parchment paper ready or generously sprinkle a pizza peel with cornmeal for a work surface.
Dust the surface of master dough with rice flour. Pull off a 1 pound ( grape fruit size) piece of doughs and transfer it to prepared surface. Gently press and pat dough into a ball, using wet fingers to smooth the surface. Loosely cover dough with plastic wrap or a roomy overturned bowl and let rest 1 hour. During this time, dough may to appear to rise much, which is normal.
Preheat oven to 450F. If using a baking stone, place it in the middle of the oven to preheat ( 20 to 30 minutes). Place an empty metal broiler tray on any shelf that won’t interfere with the baking bread.
Brush the top of the loaf with water. Slash it about ½ inch deep with a wet serrated bread knife.
Slide the loaf onto preheated stone or a heavy baking sheet lined with parchment paper and put it in preheated oven. Drape a towel over the interior of your oven glass door (steam can make your oven glass crack ) and carefully pour 1 cup hot tap water into the hot broiler pan. Quickly remove the towel and close the oven door.
Bake loaf about 45 minutes or until it is richly browned and firm.
Remove loaf from oven and let cool completely on a rack before eating, about 2 hours (if not cooled, the bread will seem gummy.) end.
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