Crusty Boule (GF Cooking Class)
Makes enough dough for four 1-pound loaves
- 2 cups brown rice flour
- 1-1/2 cups sorghum flour
- 3 cups tapioca flour (also called tapioca starch)
- 2 Tablespoons yeast (can be decreased but you will have to increase the rise time)
- 1 tablespoon kosher salt
- 2 tablespoons xanthan gum
- 2-2/3 cups lukewarm water
- 4 large eggs, whisked
- 1/3 cup neutral-flavored oil or olive oil
- 2 tablespoons honey or sugar
Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-qt lidded round storage container. Combine the oil, honey and water, set aside.
Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike our wheat dough we do not add all of the liquid at once and stir. lf you do that it will result in lumpy dough. Continue to stir while you pour in another 1/3 of the liquid. The dough will start to come together in thick dough. Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours. Place into dough in the refrigerator and store for up to 7 days.
On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you want to try not to handle the dough too much. Just like our other dough the trick is to keep as much of the air bubbles intact as possible.
Wet hands to remove 1-pound (grapefruit-size) piece of dough from the bucket. The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper. Use wet hands to smooth out the surface of the dough. Cover loosely with plastic wrap and allow to rest on the counter for about 90 minutes. lf your kitchen is very warm you may only need about 75 minutes.