Gluten-free bread: the recipe to have it delicious and alveolate

published on 22 April, 2020 at 10:07
Ingredients:
500 gr of gluten-free flour mix for bread, pizzas and focaccia
250 gr of gluten-free mother yeast refreshed and doubled
340 gr of water at room temperature
olive oils to massage the dough
rice flour for dusting
 

Directions:
In a bowl add the mother yeast, then add the water and stir to dissolve.
Then gradually add the flour. Make a stick and use some oil to massage it and make it smooth.
Let rise until doubled in the oven turned off with the light off (it will take at least 3 hours).
Put the dough on parchment paper, sprinkle the rice flour.
Bake in a preheated oven at 482°F (250 °) with a saucepan of water for 40 minutes.
 
Credit: Tiziana mani in pasta  https://www.youtube.com/watch?v=qsv8B0KpkLc
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