Freeze any bread you won't use immediately by slicing your loaves and freezing the sliced bread either as a whole or in individual ziplock bags to defrost and enjoy later. This bread can be kept for 3-4 days at room temperature, however, is best in the first few days.Remove from the oven and allow to cool completely before slicing (this is THE HARDEST PART as your kitchen will smell amazing and you'll want to eat it all right this second but trust me - if you allow it to cool your bread won't be soggy and gummy inside and your heart and tummy will be much much happier).The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. The water will allow for the bread to form a nice crusty top. Preheat the oven to a very hot 475☏ (246☌). Score the top of your bread with a very sharp knife, to allow gases to escape. Bake your bread for ~45 minutes or until your loaves are golden and sound hollow when tapped on the bottom. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack.Place an baking dish in the bottom of your oven and fill with boiling water until around halfway full - this creates steam to keep the oven humid and moist and give you a better loaf at the end!).As an Amazon Associate I also earn from qualifying purchases. This post uses Affiliate links from which I may earn a small commission. Once your loaves have risen for an hour, carefully slice an X in the top with a sharp knife (serrated knives make this super easy) and carefully pick up the baking paper your loaves are sitting on and place them onto your hot tray/baking stone. 330 Jump to Recipe Incredible Gluten Free Artisan Bread Boule that looks, tastes and feels like ‘REAL’ bread.When your loaves are almost finished rising, boil your kettle or boil some water to create a water bath in a few minutes. Place the dough in a warm place to rise for about 40 to 60 minutes (or until about doubled in size) I place the tin on a folded tea towel in the oven at 65 to 70C for a perfect prove (the bread should rise about 2 to 3 cm above the tin with a gently rounded top).Simply place your tray or stones in the oven and preheat to 230C/445F.We bake our bread on pizza/baking stones for a crispier crust, however, you can bake your bread on a regular oven tray.Allow your dough to rise again for another hour whilst heating your oven.
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