LYDIA SCHIAVELLO

  • 300g brown rice flour

  • 220g Gluten free brown bread flour

  • 380g tapioca starch (tapioca flour)

  • 2 Tablespoons instant yeast

  • 1 Tablespoon fine sea salt

  • Coconut gluten free flour 

  • Calamata olives ( if your making olive bread) 

  • Pumpkin seeds  

  • Sunflower seeds (if your marking the GF seeds bread) 

  • 2 large eggs

  • 670g lukewarm water

  • 65g Olive olive

  1. Add the dry ingredients (with all the rice flour) and mix in on speed 5 until well combined. Tip flour mixture into a large mixing bowl

  2. Pour liquid into the bowl with the flour mixture and mix together with a wooden spoon until all the dry ingredients are well incorporated. There is no need to knead! Dough will be like a wet, sticky, scone dough, not like a regular bread dough.

  3. Cover (but not airtight) and allow dough to rest at room temperature until it rises, approximately 1 hour or so. You can use it immediately after this initial rise, but the flavour is nicer if you refrigerate it in a lidded (not airtight) container overnight first. You can use the dough over the next 7 days, although bear in mind, the flavour gets stronger each day.

  4. Quickly shape it into a ball, gently pressing into shape, and smoothing with a little water if you don't want it rough and rustic.

  5. Allow the dough to rest, loosely covered in plastic wrap, on a pizza peel sprinkled with flour or on baking paper on a cookie sheet if you don't have a pizza peel. It will need to rest for about an hour and a half, or even 2 hours. (If it hasn't been refrigerated and you're using it straight away, it will only need about 40 minutes to rest.) It will rise a little in this time, but it won't double like regular bread dough does

  6. Preheat the oven to 230 degrees C (450 degrees F)

  7. Place an empty grill tray or baking pan on the rack underneath.

  8. When the loaf is ready to bake, slash the top with 1/4-inch-deep parallel cuts, using a very sharp knife, or a serrated bread knife. This isn't just for looks - it seems to bake better inside if you do this.

  9. Slide the loaf directly onto the hot stone or pan. (If using baking paper, leave it under the bread). Quickly pour a cup of hot tap water into the hot grill tray or baking pan and immediately shut the oven door. Bake for about 35 - 40 minutes, until lightly browned and firm. If you used baking paper, carefully remove it two-thirds of the way through the baking time and bake the loaf directly on the hot stone, cast-iron pan, or oven rack.

  10. Allow bread to cool on a rack before sharing it .

INLYDIA'S KITCHEN 2020 DATES

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LYDIA SCHIAVELLO PTY LTD - ABN 63869466971 - COPYRIGHT 2020 - ALL RIGHTS RESERVED

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