Gluten Free Artisan Bread

Step 1

In the bowl of a stand mixer fitted with the dough hook, add all dry ingredients and whisk using a handheld wire whisk. Combine the honey and olive oil with the water in a liquid measuring cup. With the mixer on low, slowly add the water mixture. When fully incorporated, turn mixer up to medium high and knead for 5 minutes. Remove the dough hook and scrape the dough into a cohesive mass using a plastic dough scraper or a rubber spatula. Cover with plastic wrap and place the bowl in a warm, draft-free area and allow it to rise (proof) for 1-2 hours, or until doubled in volume.

Step 2

Put the dough in the refrigerator for at least 4 hours, preferably overnight, but up to 10 days.

Step 3

On baking day, remove the dough from refrigerator and dump out onto well-floured surface. Knead until fairly smooth, adding more flour as necessary.  It's a somewhat sticky dough so keep a small bowl of flour on hand to sprinkle the dough and/or surface with extra flour.

Step 4

To shape into a boule, simply form into a round ball, pulling the dough up and under the ball and pinching on the bottom.  Place on parchment paper.  To shape into a baguette, smooth dough and begin elongating it and tapering it at the ends, adding more flour as necessary. Roll out as thick or thin as you'd like and as long as you're able to fit in your oven (make sure it will fit on your pizza steel or stone). Place it on a sheet of parchment paper.

Step 5

Place loaf or loaves, covered loosely with plastic wrap, in a warm, draft-free area to rise until visibly larger, but not doubled in size, about 1/2 to 1 hour. Meanwhile, set up your oven for baking. Place baking steel or stone onto middle rack and shallow pan underneath. Preheat oven to 450° F.

Step 6

When dough has finished rising and is visibly larger, run a serrated knife under hot tap water and cut slits in dough swiftly but uniformly, about ½-¾ inch deep. Fill up a cup measure with really hot tap water and set aside.

Step 7

Using a pizza peel (paddle), slide loaf (or loaves) into oven onto baking steel (or stone), parchment and all. Immediately pour cup of very hot tap water into the shallow pan.  Quickly shut the oven door.

Step 8

Bake for about 30 minutes for baguettes, or about 35-40 minutes for boules, or longer for larger boules (some larger boules can take up to an hour or more).  If the loaves are getting too browned, you can cover them loosely with foil. The loaves will look crusty and done on the outside, but will feel light when picked up.  If they feel heavy, they're not done yet. Allow to bake for another 10 minutes and then check again, picking up the loaf with two gloved hands. If still feeling heavy, allow to bake for another 5 minutes and check again.

Step 9

Remove from the oven and place on cooling rack.  Allow to cool before cutting (or it will be gummy on the inside).