Best GF artisan bread: with Caputo Fioreglut

 From SILVIASCUCINA

450 gr Caputo Fiore Glut GF flour

1×7 gr sachet of dry yeast

300 ml of luke warm water

1 teaspoon of  GF rice malt syrup (or honey/molasses)

1 tablespoon of extra-virgin olive oil

2 teaspoons of salt flakes

Mix flour, yeast, molasses, oil, and 250g water

Slowly add another 50g water (might need an additional 15-20g if it seems too crumbly) and then add the salt

Mix in stand mixer 3 minutes. It is drier than the Better Batter recipes. Form into a ball, sprinkle with flour and let rise in the proofer for 1 hour until doubled. 

Take out the dough and perform some stretch/tuck: 

From Silvia: Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle.You will notice it will look slightly crumbly at this stage.Fold each side into the middle, then roll into a ball. Repeat two more times. You will notice that the more you fold and roll, the more it starts resembling wheat dough. Basically we are cheating this GF flour to act like wheat flour! Also the folding and rolling will ensure you a nicer crumbs, dotted with little holes, just like wheat sourdough.

Shape back into a ball put into bread basket dusted with flour. Proof in proofer about an hour until doubled. 

Meanwhile, heat open to 480 degrees. Prepare a cast iron dutch oven with a piece of parchment on the bottom. 

Once oven is hot and bread has risen, tip bread into dutch oven making sure the embossed side is on top. Make an x with a bread lame. 

Cover with lid and bake at 480 for 35 minutes. Then turn down heat to 420, remove lid and back another 15-20 ( I did 15 and then turned on broil for 2-3 minutes to darken top of loaf slightly. Watch very carefully if you do that so as not to burn your beautiful loaf!