This is the master boule recipe, to which you can add many variations! Try ¼ cup seeds and/or dried or fresh herbs, such as 1 teaspoon dried thyme (or 2 teaspoons fresh) or ½ teaspoon dried rosemary (or 1 teaspoon fresh). For the olive version (pictured below), I made a half recipe and added 2 cups pitted and diced olives with the water.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 6½ cups all-purpose gluten-free mixture (990 g) 1 tablespoon instant yeast (10 g) 1 to 1½ tablespoons kosher salt (10 g) 2 tablespoons sugar (30 g) 3¾ cups lukewarm water (850 g) cornmeal or parchment paper for pizza peel etc etc etc etc
Instructions:
In a 5- to 6-qt bowl or stand mixer, whisk together the flour, yeast, salt and sugar.
Add the lukewarm water — lukewarm water (100ºF) will allow the dough to rise to the right point for storage in about 2 hours.
Mix with a spoon or spatula or paddle attachment of mixer until mixture is very smooth — this will take about a minute of good stirring. Kneading is unnecessary. Transfer mixture to lidded (not airtight) food container.
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