GF and DF Rustic French Bread

Servings 3 loaves | Prep Time 3 hours | Cook Time 30-45 min

Ingredients

Instructions

Sponge. Put all of the sponge ingredients into the bowl of electric mixer and stir until well combined.

 

Cover and set on the counter to ferment for 1 to 2 hours or until doubled.  

 

Combine Dough. Place bowl containing fermented sponge onto electric mixer and attach the paddle attachment. Add remaining flour, apple cider vinegar, and salt. Turn mixer to low to combine, then increase speed to to medium/ high speed. Beat dough for 5 minutes, until the dough is cohesive and fluffy. Turn off mixer and remove paddle.

 

Proof dough.  Cover the mixing bowl plastic wrap. Allow to proof for approximately 20 minutes at room temperature.

 

Shape dough. Turn dough out onto a floured board or counter. Divide the dough into 3 equal portions. Using a rolling motion, form each portion into a 'log', about, about 6 inches long by 1-2 inches thick. You can change the length and width of the dough if you wish, to preference. Place loaves 3” apart on a lined or greased baking sheet pan.

 

Proof loaves. Cover loaves with oiled plastic wrap or a damp dish towel. and allow to rise in warm location (about 80-90F) until doubled in size (about 35 to 55 minutes). Total time to proof will really depend on your house/climate, and the length and thickness of your loaves.  Optional: While the loaves are proofing, place an additional baking cookie sheet on the bottom rack and heat for 45 minutes. This will be used for adding ice cubes to create steam in your oven. The steam will allow the crust to be pliable and stretchy during baking. Without the steam, your dough may cook too quickly on the exterior, and it will not have best oven spring.

 

Place loaves in oven and create steam (optional). Once the oven and the optional steel stone are heated, and the loaves have doubled, place the loaves (on their baking sheet) on the middle rack of the preheated oven. Optional: Add ice cubes to the preheated cookie sheet when you add the loaves.  If you prefer, omit the ice cubes and instead spray the loaves with water every 3 minutes for the first 5 minutes of baking.

Continue Baking. After 5minutes, reduce the oven temperature to 375°F and continue to bake for an additional 30-35 minutes. The loaves are done when they reach an internal temp of 210°F.Remove the loaves from the oven.

 

Transfer loaves to a cooling rack and allow to cool completely before cutting, about 4 hours or so for best results.  

 

This recipe was originally published by Patrick Auger. Original photo of food by Patrick Auger.