Gluten Free Rustic Bowl Bread

Rustic Bowl Bread (GF)

Difficulty – Medium

Servings – 1 Loaf of Bread

INGREDIENTS

  •   500 g Fioreglut (GF) Flour
  •   10 g of Salt
  •   400 g Room temp water
  •   10 g yeast
  •   12 g Olive Oil
  •   Melted Butter (½ stick) 

Preparing: 

In a mixing bowl (or stand mixer) combine flour, yeast, and water and mix for 2-3 minutes. Add salt and mix for another 2 minutes. Scrape sides down as you mix with an oiled bowl scraper. Add the oil and mix for another 2 minutes. Cover your bowl with a damp rag and allow the dough to rest for about 10 minutes. 

During this time, prepare your bowl.  If you do not have a baker’s bread bowl, you can make due with a colander and tea towel.  In this case, you would line the colander with the tea towel and dust with gluten free flour. 

After the dough has rested, coat your hands in oil and gently transfer the dough to the floured couche or tea towel.  This then gets covered again with a damp rag and allowed to rest and rise until it has doubled in size.  In the meantime, preheat your oven to 480F.  Preheat a dutch oven (with lid) in the oven.  Once everything is up to temp and the dough has doubled in size, it is time to transfer the dough into the hot dutch oven. 

Carefully, remove the dutch oven and open it.  Gently turn the ball of dough into the preheated pan.  Cover immediately and bake for 30 minutes in your oven.  After 30 minutes, it is time for the browning.  Remove the lid and brush with melted butter.  If you pour some excess in, that is totally fine as it will only add to the browning of the sides and bottom of the loaf. 

Place back into the oven and continue baking for an additional 10-15 minutes or until golden brown. Remove and allow to cool on a wire rack and enjoy!


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