Continuing my gluten free string, this is an artisan bread recipe (mostly) from Kim, the creator of Kim’s Gluten Free Bread Flour.

While preparing the dough I was skeptical of the outcome. The dough was VERY wet (why wouldn’t it be with 100% hydration?) It fermented well and rose as expected but the shaping and proofing was… challenging.

I forgot that the best way to prepare the dough for proofing is to stretch and fold it in a bowl, rather than knead it on a floured surface. I made the change to Kim’s method below.

I also thought that after proofing the dough was very wet and wouldn’t score well, but I was wrong. I also thought that the scored bread wouldn’t have any oven spring, but was also wrong. I also, also thought that adding an extra 10 minutes to the baking time would be sufficient, but was also, also wrong. It probably needed another 30, or even 40 minutes for a total of 90-100 minutes. Not an also, but I should have taken the breads temperature near the end of the bake, but I didn’t, resulting in an underbaked center.

Gluten Dairy Soy Free Artisan Bread

INGREDIENTS
• 3 cups (420 g) Kim’s gluten free bread flour blend
• 1½ tsp xanthan gum (in addition to what’s already in the blend)
• 1 ½ tsp psyllium husk powder
• 1 tbsp (9 g) instant/rapid rise/fast-acting yeast (not active dry yeast)
• 1 tsp kosher salt
• 1¾ cups (420 ml) water*
• 2 tbsp (26 ml) olive oil
• 1 tbsp (21 g) honey

METHOD

1. In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Add the honey, olive oil, and water. Place on mixer and mix briefly to incorporate. Turn the mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula (or scrape into another bowl). Cover and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.
2. Refrigerate for at least 6 hours, preferably overnight, but up to 10 days.
3. On baking day, remove the dough from refrigerator and dump it out onto well-floured surface.
4. Loosely cover with plastic wrap (the piece that covered the bowl in the fridge.) Let the dough warm to room temperature.
5. Place the dough in a medium sized bowl and stretch and fold until fairly smooth, wetting your fingers as necessary. It will be a somewhat sticky dough so keep a small bowl of water on hand to wet your fingers.
6. To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom. Place on parchment paper. To shape into a baguette, smooth the dough and roll into a rope shape, tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you’d like and as long as you’re able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper.
7. Place the loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly puffed and slightly larger, but not doubled in size, about 1/2 to 1 hour. This time will vary depending on the warmth of your proofing area. DO NOT over proof!
8. BAKING STEEL OR STONE METHOD: Set up your oven for baking. Place a baking steel or stone (or overturned baking sheet) onto the middle rack with a shallow pan on a rack underneath. Preheat the oven to 450° F.
9. DUTCH OVEN METHOD: Place a Dutch oven with a tight-fitting lid into the oven and preheat it to 500° F. You won’t need the shallow pan with steam as enough steam will be created in the Dutch oven once the bread goes in. NOTE: This will only work with boules or loaves that can fit into the Dutch oven. If you’re making a longer batard or baguette, you’ll need to use the first method.
10. When the dough has finished rising and is visibly puffed, run a serrated knife under hot tap water and cut slits in the dough swiftly but uniformly, about ½-¾ inch deep.
11. BAKING STEEL OR STONE METHOD: Fill a measuring cup with one cup of very hot water (from the tap is fine). Using a pizza peel (paddle), slide the loaf (or loaves) onto the baking steel (or stone), parchment and all. Immediately pour the cup of very hot tap water into the shallow pan. Quickly shut the oven door.
12. DUTCH OVEN METHOD: Remove the lid carefully and carefully lower the dough, parchment and all, into the Dutch oven. Replace the lid and shut the oven door. Immediately reduce the temperature down to 450° F.
13. BAKING STEEL OR STONE METHOD: Bake for about 30 minutes for baguettes, or about 40 minutes for boules, OR longer for larger boules (some larger boules can take up to an HOUR or more). If the loaves are getting too browned, you can cover them loosely with foil. The loaves will look crusty and done on the outside, but will feel light when picked up. If they feel heavy, they’re not done yet. Allow them to bake for another 5-10 minutes and then check again, picking up the loaf with two gloved hands. If they’re still feeling heavy, allow them to bake for another 5 minutes and check again.
14. DUTCH OVEN METHOD: Bake the bread for 60 minutes with the lid on. Remove the cover and continue to bake for another 20 minutes. Check for doneness with a digital thermometer. The bread will be done when the temperature in the center is 200-205F..
15. Remove from the oven and place on a cooling rack. Allow to cool COMPLETELY before cutting (or it will be gummy on the inside).

Kim’s Gluten Free Bread Flour Blend

Yield: 700g (5 c)

INGREDIENTS
• 285g Bob’s Red Mill potato starch
• 250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill)
• 75g Tapioca flour
• 75g Whey protein isolate or egg white protein.
• 15g Xanthan gum

METHOD

1. Weigh all ingredients and add to a stand mixer bowl
2. Mix on low, with bowl covered for 30 seconds