HearthFire Bread Baking Instructions

Gather the Ingredients & Prepare the Gel

You will be needing (things run a lot smoother if you gather everything up front):

MATERIALS

  • A stand mixer with dough hook
  • A scale to measure out yeast and water
  • A small container to weigh out the yeast
  • A whisk
  • A spatula
  • A teaspoon
  • A pot to warm up water
  • A measuring cup to weigh out water
  • A sieve
  • A kitchen towel (you can also use plastic wrap)
  • A scoring knife (or a regular razor blade)
  • A deep baking pan
  • A baking sheet + baking paper (last one is optional)
  • A banneton basket to let the bread rise (round or oval). This is not necessary but makes the bread look pretty. You can also use a regular pan or bowl).

INGREDIENTS

  • Flour Mix
  • Psyllium Husk Packet (inside the bread Mix bag)
  • Instant Yeast - 8g
  • Water for Psyllium Gel - 240g
  • Additional Water - 150g
  • Apple Cider Vinegar - 2 tsp
  • Olive oil to brush the risen bread (optional)

INSTRUCTIONS:

Step 1

1. Start out with warming some water in a pan (you want a bit more than needed for the recipe, about 450g). You want the water to be lukewarm.

2. Weigh out 240g of lukewarm water into the bowl of you stand mixer.

3. Grab the package of psyllium husk from inside the bread mix bag and add it to the water. Whisk. Mix until fully dissolved (5-10 seconds) - do this fairly quickly otherwise clumps might form and they will show up in your dough. Put aside for 30 seconds to 1 minute to allow the gel to form.

Now go the step 2.

Step 2:

Mixing the Dough

1. Weigh out 8 g of yeast using the small glass container and scale.

2. Weigh out 150 g of lukewarm water into the glass measuring cup.

3. Add the flour mix from the bag to the bowl of your stand mixer as well as the instant yeast, the water, and 2 tsp of apple cider vinegar.

4. Mix everything in your stand mixer on low to medium speed (stand 2-3) until smooth and well combined. You might want to scrape the edges with your spatula at some point to make sure everything is evenly distributed.

Go to step 3.

Step 3

Let the Dough Rise

1. Dust your banneton basket well with your favorite gluten-free flour. To do this, scoop 2 tbsp of your favorite gluten free flour into a sieve and tap the sieve over the basket so all sides and bottom of the basket are covered in flour. Be generous with the flour. Dusting the basket prevents the dough from sticking to the basket later on. Be careful to not move the basket around too much after flouring as the flour can easily fall from the sides to the bottom.

Note: You can also use a bowl if you do not have a banneton basket. No dusting is required in this case (just wipe with a little oil). The banneton basket does form the pretty rings at the top which you will not see when using a regular bowl.

2. Wet your hands (this prevents the dough from sticking to your hands), take the dough out of the bowl of the stand mixer and place the dough into the basket.

3. Cover with a warm damp towel (or plastic wrap).

4. Let the dough rise. Around 80 degrees is ideal. If your house is colder you can create a warm, cozy environment in your microwave by heating up a tall glass of water until it boils. Then place the basket with the dough with cover into the microwave and close the door. Let rise for about 30-40 min or until it more or less doubled in volume.

5. Once risen, place the covered dough in the fridge for 30-60 minutes before baking (helps the bread retain a better shape while baking).

Go to step 4.

Step 4:

Preheat the Oven

1. Preheat the oven to 450°F while the bread is sitting in the fridge.

2. Put the baking pan on the lower rack of your oven.

3. Boil some water in a pan that you will be adding to the baking pan right before putting the bread in the oven.

Go to step 5.

Step 5:

Shape and Bake

  1. Remove the basket with the dough from the fridge.
  2. Gently flip the dough onto a baking sheet.
  3. Score the top of the dough with a sharp knife or razor blade. (Any pattern works — a simple cross is a classic.)
  4. You can brush the bread with olive oil if you wish. It adds to the taste of the bread.
  5. Place the baking sheet with the dough into the preheated oven.
  6. Bake for 20 minutes at 450 degrees.
  7. After 20 minutes, take the pan with boiling water out of the oven and lower the oven temperature to 400°F.
  8. Continue baking for another 40 minutes.

Note: about baking with steam (which the baking pan with boiling water creates)... It is not a necessary step but it will give you more of an oven spring and a nicer crust. So if you don't want to include this step, you don't need to but keep in mind that the results might be different.

Step 6:

Bon Appétit

After 40 min, your bread is ready!

Let cool down completely and enjoy! (60 minutes). Now you’ve made the most awesome bread in the world!

!! IMPORTANT NOTE ON HOW TO KEEP YOUR BREAD TASTING FRESH!!:

  • One of the characteristics of gluten-free baked goods is that they dry out more quickly than regular bread.
  • It is therefore recommended at the end of the day, to slice up the bread and put it in the freezer for maximum freshness. Whenever you are craving this amazing bread, just pull a slice out of the freezer and toast it in the toaster. It will taste like it came fresh out of the oven. Enjoy with your favorite topping or just like that!
  • The bread will also stay fresh in a Ziploc bag for about 2 days. While not strictly necessary, it’s recommended to toast it before eating for the best flavor and texture. Always allow the bread to cool completely before sealing it in a Ziploc bag, as trapped moisture can affect freshness.
  • We do not recommend placing the bread in the fridge.