The gluten-free long fermentation bread is very light with a crunchy crust and a soft crumb that does not crumble. For this bread, I used Mix B Bread flour adding a portion of hulled brown millet flour, which gives a rustic aroma and flavor to the bread and makes it excellent for bruschetta, sandwiches, crostini.
Discover other gluten-free leavened recipes:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 14 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups flour (Schaer Mix B)
- 6 tbsps millet flour (brown)
- 1/4 tsp dry yeast (gluten-free)
- 2 cups water
- 1 tsp salt
- 1.5 tbsps extra virgin olive oil
- gluten-free rice flour (for dusting)
Tools
- 1 Mixer
- 1 Baking Tray
- 1 Bowl
Steps
Pour the flours with the yeast into the mixer’s bowl. Mix for a few seconds, then add water and oil. Let the dough work and after 5 minutes, add the salt. Continue to work for another 5 minutes.
Place the dough in a bowl, cover with plastic wrap, and let it rest for an hour in a warm place at 68°-72°F. After an hour, transfer the dough to the refrigerator for 12 hours.
After 12 hours, remove from the refrigerator and let the dough return to room temperature for a couple of hours. Deflate the dough on a lightly floured surface with rice flour. Give it a turn of three folds and form a loaf. Transfer directly to a slightly floured baking tray.
Cover with a cloth. Let it rise for 1 hour in a warm place at about 72°-75°F. Preheat the oven in static mode at 392°F. Bake and cook for 40 minutes.
Remove from the oven and let it cool on a rack.
Tips
Gluten-free long fermentation bread keeps well for two days wrapped in a cloth.
Alternatively, it can be sliced and frozen.
Brown millet flour can be replaced with teff, amaranth, sorghum, or brown rice flour.
Brown millet flour can be replaced with teff, amaranth, sorghum, or brown rice flour.
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