Bread

GF Pizza Dough

After much trial and error we have finally developed a pizza dough using our gluten-free flour!  The whole time we were trying to develop our bread flour we were looking in the wrong place.  I dug up an old recipe for pizza dough that I used at a family style pizza shop in Boulder Colorado.  With a few minor adjustments we were able to develop a beautiful pizza dough that is extremely functional as a bread at the same time.  The original recipe was only slightly changed, the only original ingredients that were changed were the oil and the addition of baking powder.  When we added the original amount of oil the dough would not stick to itself, which is understandable.  The baking powder is to help with rising as it bakes.  This is because gluten-free flours don’t have the ability to trap the gasses from yeast as well as wheat based products do.  To sum it up we truly have a product that can be used as a direct replacement for wheat flour, and with a little knowledge in cooking small adjustments can make a big difference.  Now go get yourself a bag of our GF Flour, mix up a batch of GF pizza dough, and enjoy the better things in life!photo 2 (2)

 

Focaccia

Focaccia was one of the first breads that made me realize that I love to make bread. It is a very yeasty and olive oil drenched dough; the smell alone was enough to give me weak knees. I realized, shortly after, that the smell of all fresh doughs excited me. I enjoy making and working with dough more than I like to eat it, unfortunately I battle with standard kitchen ovens more than pizza and bread ovens, or even a combi-oven which also makes an incredible loaf of bread. After reading about the hand full of tricks to turning your oven into a good bread baking oven, I feel that the best way to bake an artisan loaf of bread is in a cast iron pot with a lid. It holds in the moisture coming off the dough and it creates and even heating environment inside.

Focaccia

1.5C Warm water

2t Yeast

1C  Sourdough starter

2.5t Sugar

1/4C Olive Oil

1# 2oz Flour

2t Salt

2ea Rosemary stems (cleaned)

  • Combine yeast, water, starter, and sugar. Allow the yeast to “bloom” for 10 minutes.
  • Add oil, rosemary, and flour, mix by hand until the dough comes together.

I added a little pork fat to make it little more “brioche” like.

  • Add salt and mix until incorporated.
  • Place the dough in a mixer and mix until the gluten have developed, about 7 minutes. You may need a little extra flour during the first couple minutes of mixing.

The dough should easily stretch and not rip when the gluten has developed properly.

  • Turn the dough out onto a work surface and knead to form a ball.

  • Cover and let double in size, this should take no more than 20 minutes in a warm area.
  • Oil your baking tray and dock the dough down with your fingers, try not to stretch the dough, and let the dough rest a few minutes in between docking. You want the dough to be about an inch thick.

  • Bake at 350°F until done. To check for doneness, quickly tap the underside of the tray with your finger, you will be listening for a hollow sound.

Since my recent explorations into black garlic, I figured that I would make a loaf of black garlic focaccia, and since I didn’t pay $26 a pound for it, it was a good venture. For the black garlic focaccia I omitted the rosemary, which you could probably keep, and added four cloves of black garlic, which I smashed with my knife. For this batch, I made my focaccia dough a little wetter than normal and treated it like a ciabatta when it cames to working the gluten. This also allowed for the yeast to develop more and gives you a tastier loaf of bread.

Follow the first three steps from above then knead as follows:

  • Place the dough in a bowl and let sit covered with plastic in a warm area for 30 minutes.
  • Fold the dough over itself after 30 minutes, cover and let set for an additional 60 minutes.
  • Repeat the previous step, except this time, let the dough rest for 1 hour.
  • Flour your hands, your work surface, and the dough, this next step gets a little messy. Roll the dough out onto your workstation and fold it similar to ciabatta.
  • Oil your baking tray and place the focaccia on the tray, seam side down, and dock the same as above.
  • Drizzle with oil and let double; this takes about eight minutes.
  • Sprinkle with sea salt or kosher salt.
  • Bake at 350°F until done.

Lardo and black garlic focaccia sandwich

Ciabatta Bread

I love bread! I try to make as much bread as I can, and with all of the places that I have worked in the past few years I have had to make adjustments on how I cook it. I have gone from a conventional oven to a stone pizza oven, to a combi-oven that has steam injection, and now to a convection oven. The two best cooking vessels I have found were the stone pizza oven and the combi-oven, but of course I needed to figure out how to make a good loaf of bread in a convection oven since they are very popular. One of the easier loaves of bread that I love making is called Ciabatta. It originated in Liguria, Italy and now, every city in Italy has their own variation. The most difficult part of making this bread is the handling, as the dough is very wet, but in turn it doesn’t require a lot of handling and kneading, just time.

Ciabatta

Yields about 3 loaves

1.25# Bread Flour

1.75# Water

2/3oz Yeast

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1.25# Bread Flour

.75oz Salt

  • Mix first set of ingredients and refrigerate for 24 hours.
  • The next day, add the remaining flour and salt, mix until incorporated. Place the dough in large bin; the wider the better, you will want the dough to stretch out.

Mixed dough ready for proofing and mixing

  • This will be a 3 hour proof, with mixing at 30, 45, and 90 minutes.
  • To mix, get your hand under one end of the dough and lift and fold it over itself and repeat a few times.

Lift one end of the dough up.

Fold the dough over itself a couple of times. During this mixing process you will be developing the gluten's. Repeat this according to the timetable in the instructions.

  • After the last 90 minutes is up, flour your work surface and the top of the dough in the bin.  Slide your hand down and around the side of your bin to release the dough and dump it onto the floured work surface.  Cut the dough into 3-4 equal portions depending on the size loaves you want.

I cut my dough into five portions weighing about 1.25# each.

  • Take each portion and fold into thirds so you form a rough square.
  • Once each piece of dough is folded, go back to the first loaf and gently dock it with your fingers and fold it into thirds again to form an elongated loaf.

After the first fold dock the dough gently with your fingers, you do not want to deflate the loaf too much.

Fold the dough into thirds.

  • Once the second fold is made, roll the loaf over so the seam is down.  Repeat this with the remaining loaves.
  • If you have a baking stone, preheat your oven to 400° and just let the loaves proof on your work table by sprinkling lots of flour on top of the loaves and cover with a towel.  Make sure there is enough flour under the loaves as well to prevent them from sticking.
  • For a convection oven, preheat your oven to 380° and transfer the loaves to a baking tray lined with parchment paper or very light vegetable spray.  Sprinkle the top with flour and cover with a towel to proof.
  • The loaves should take about 20 minutes to proof, you will be looking for the dough to be double in size.
  • Once they have doubled, place them into the oven and bake until the internal temperature reaches 190°F.

Finished product, as soon as you can handle the loaves transfer them to a wire rack to finish cooling.