Recipe validated with the SGFS Universal Mix
Gluten-free bread.
A small bun made into a bastard with 172 g of SGFS Mix, 163 g of water at 28°C and cooking in three phases on refractory stone to work on the volume, crumb and crust.
Preparation
The step-by-step protocol
- 1
Carefully mix the Mix SGFS and salt.
- 2
Dissolve them 4 g of fresh yeast in the 163 g of water at 28°C.
- 3
Pour the water + yeast onto the SGFS Mix. Mix 2 mins slowly, Then 4 min at medium speed with the leaf.
- 4
Add the 6 g of olive oil during the last minute of mixing.
- 5
Let it rest 15 min so that the psyllium contained in the mix hydrates and the dough holds together.
- 6
With lightly oiled hands, very delicately shape a small bastard, without squeezing or degassing.
- 7
Leave to grow 26–28°C for 1 hour.
- 8
Just before cooking, perform a grune of 5 to 8 mm depth.
- 9
Preheat the oven with refractory stone 45 min at 250 °C. Also place an empty metal container at the very bottom of the oven.
- 10
Bake the bread on its baking paper, directly on the hot stone. Pour 100 to 150 ml of boiling water into the metal container and close immediately.
- 11
Cook 12 min at 250°C. Then open the door briefly to release the steam, then continue 27 min at 220°C.
- 12
Finish 8 to 10 min at 200°C, door slightly ajar, to dry the crust and crumb.
- 13
Take out the bread, remove the baking paper and leave to cool on a rack at least 2 hours before cutting it.
Obtain a more open crumb, with more visible cells, while maintaining good hold and avoiding a moist or gummy crumb.
Homemade gluten-free bread
Cooking on stone with steam.
This method combines controlled proofing, an oven blast at 250°C and a gentler end of cooking. Cooling for 2 hours is part of the protocol: the crumb continues to stabilize after leaving the oven.
12 min at 250°C with steam, then 27 min at 220°C and finally 8 to 10 min at 200°C door slightly ajar.