Crusty, tender, yeast-perfumed bread. More than any other, that was the one item I missed dearly when I needed to eliminate gluten from my diet. As a stickler for texture, those gummy and brick–like (not to mention off-tasting) gluten free loaves never cut it for me.
Eventually, I set out to create my idea of the ultimate loaf. The original no-knead bread recipe promised to yield a homemade artisan loaf complete with crisp crust, delicate crumb and fantastic flavor. Those characteristics were exactly what I craved, and what the recipe below produces.
Making bread from scratch really is quite simple; the most difficult part is all of the waiting involved. For me, it takes a lot of will power to resist cutting off a few slices before the loaf cools completely—hopefully you have more patience and better self–control than I do. Please trust that all of the hours devoted to rising, baking, and cooling are absolutely worth it in the end.
If you need further clarification (read: step-by-step photos and a handy diagram) about the shaping process, please reference my original post here: http://www.asageamalgam.com/2011/02/no-knead-bread.html
Heavily adapted by Heather Sage (asageamalgam.com) from Mark Bittman and Jim Lahey via The New York Times, November 8, 2006
—a sage amalgam
grams (1/4 cup plus 3 tablespoons) Millet Flour
grams (1/4 cup plus 3 tablespoons) Garbanzo Fava Flour
grams (1/4 cup plus 2 tablespoons) Potato Starch
grams (1/4 cup) Arrowroot Starch
2 1/2 teaspoons
Active Dry Yeast
Evaporated Cane Juice or Granulated White Sugar
MAKE DOUGH: In the bowl of a stand mixer, whisk together millet flour through evaporated cane juice. In a measuring cup with spout, combine the water and vinegar. Fit the mixer with paddle attachment and turn on to low speed. Pour water and vinegar into the dry ingredients and continue to mix on low speed until the flour is mostly incorporated. Increase the speed to medium and beat for 2 minutes (scrape down the bowl halfway through if necessary).
SHAPE LOAF: Turn the dough out onto a millet floured surface. Sprinkle the top with more millet flour, then roll the dough around a little, covering all sides with flour. Pat the dough into a disk, roughly 3/4-1" thick (no need for perfection here!). Fold dough in thirds (like a piece of paper that you're putting into an envelope). Fold in the two short sides so they meet in the middle, gently pinch the resulting seam together to seal. Flip the dough over and roll it around a little more to eliminate any remaining seams. Place the formed dough into a small bowl (about 1 liter in capacity), and drape a piece of plastic wrap gently over the dough—not just over the top of the bowl.
Let dough rest at least 6 hours at room temperature. Inside a microwave or on the top of the refrigerator are typically two good, draft-free spots.
BAKE BREAD: At least 30 minutes before the dough is finished rising, place a 2-3 quart cast iron Dutch oven and its lid on the center rack of the oven and pre-heat to 450°F.
When the dough is ready, carefully remove the hot pot from oven and set lid aside. Sprinkle cornmeal evenly over the bottom of the Dutch oven. Gently invert the dough into the pot (if it happens to touch the side and stick, shake the pan gently to get it centered and unstuck). With a sharp knife, make two intersecting slashes in the top of the dough (each about 1/2" deep and 3" long).
Cover the pot and bake for 30 minutes, remove the lid and bake, uncovered for 15 minutes, or until the loaf is golden brown. Cool completely on a rack before slicing.