Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Gluten Free Crusty Boule
Page 236
(3 reviews)
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kfranzetta from San Francisco, CA
I baked this bread on parchment on a metal cookie sheet, as I don't have a baking stone. I used the steam method, and was very pleased with the crunchiness of the crust, although the loaf made from 1 pound of dough seems quite small. I halved the recipe, and let the dough rest in the refrigerator for 24 hours (as recommended) before making. I will also use this batch of dough to make a pizza crust. Overall, I'm so far very pleased with the results.
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