Perfect GF bread

The search for the perfect gluten-free bread seems lifelong. Just when you think you have found the right recipe, bread, by some inexplicable miracle, fails again.

I tried to change the flour, to combine different flours, to change the yeast, the quantities and proportions of water and flour, but it is always the same story in the end. For the first time in two decades of making bread, I came up with a combination that has been working for two months without ceasing. Since I knead bread on a daily basis, I can say with certainty that this is a winning combination.

I tried this recipe with several different types of flour, and each time it worked. I must emphasize that I have always used the classic bread flour mixture, and each time the bread was soft, airy and without a hole in the middle, but for me personally it is the most delicious with Schar Mix B flour. Integral gluten-free flours are different and give the bread a firmer structure, so this recipe was not written for these types of flour. When I use other types of flour, I usually put them in smaller quantities, as an addition to the classic bread mixture.

Every step in making bread is important if you want to succeed. Patience is the key to good bread, but also a good container in which bread will grow. Rattan bread baskets are ideal for bread fermentation. They retain and absorb heat and thus ensure the creation of a crispy crust by controlling the moisture conditions on the surface of the dough.

At the very end, after baking, it is important to leave the bread to “rest”, before packing it in a bag or bread box.  If you follow every step when making bread, it will stay fresh and tasty for up to 3 days. If the temperature in the room where you keep the bread is high, you can also store it in the refrigerator. This will prevent the bread from getting moldy and taking on an unpleasant smell.

AuthorTea

Yields1 Serving

 550 ml lukewarm water
 150 ml lukewarm milk (caws or plant based )
 5 g dry yeast
 10 g brown sugar
 5 g baking powder
 pinch of salt
 60 ml sunflower oil
 60 g polenta
 550 g Schär Mix B flour
 50 g extra Schar Mix B flour for kneading

1

Put water, milk, sugar and yeast in a bowl, mix and leave for 10-15 minutes for the yeast to get activated.
When the yeast is activated, add salt, oil, polenta and about 300g of Mix B flour and mix everything well with an electric mixer.
Gradually add the rest of the flour (250g) and stir until everything is well mixed into the liquid dough.

2

Sprinkle the remaining 50g of flour for mixing on the work surface and put the dough over it.
Knead the dough in a circular motion, combining it with the flour from the work surface. Do not press the dough too much so that it does not stick again and again.
The final density of the dough should not be too hard, but not too soft and sticky.

3

Flour a rattan dish or some other wooden dish and put shaped bread in it. Leave the dough to rise, about 20 minutes.
When the dough rises enough, transfer it to a baking tray lined with baking paper, coat with milk and olive oil and bake for about 30 minutes at 220ºC.
Transfer the finished bread to the rack to cool well and only then put it in a bag or bread box.

Ingredients

 550 ml lukewarm water
 150 ml lukewarm milk (caws or plant based )
 5 g dry yeast
 10 g brown sugar
 5 g baking powder
 pinch of salt
 60 ml sunflower oil
 60 g polenta
 550 g Schär Mix B flour
 50 g extra Schar Mix B flour for kneading

Directions

1

Put water, milk, sugar and yeast in a bowl, mix and leave for 10-15 minutes for the yeast to get activated.
When the yeast is activated, add salt, oil, polenta and about 300g of Mix B flour and mix everything well with an electric mixer.
Gradually add the rest of the flour (250g) and stir until everything is well mixed into the liquid dough.

2

Sprinkle the remaining 50g of flour for mixing on the work surface and put the dough over it.
Knead the dough in a circular motion, combining it with the flour from the work surface. Do not press the dough too much so that it does not stick again and again.
The final density of the dough should not be too hard, but not too soft and sticky.

3

Flour a rattan dish or some other wooden dish and put shaped bread in it. Leave the dough to rise, about 20 minutes.
When the dough rises enough, transfer it to a baking tray lined with baking paper, coat with milk and olive oil and bake for about 30 minutes at 220ºC.
Transfer the finished bread to the rack to cool well and only then put it in a bag or bread box.

Perfect GF bread
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