GF Perfect Sandwich Bread Master Recipe

Prep Time: 30 min | Cook Time: 45-60 min

Ingredients:

Dry

• 3 1/2 cups Better Batter Flour (choose one)
  • 490 g Bread Flour
  • 490 g Artisan Blend
  • 560 Original Blend
  • 490g Gluten Free Pizza Crust Mix (don’t add the salt and sugar. )
• 1 packet (7g) instant or rapid rise yeast
• 12 g salt
• 35 g Graduated sugar
• 56g avocado oil or Extra virgin olive

Wet

• 454 g warm water, 110 to 115 degrees F
  

Instructions:

Preheat oven to 450° F 425 convection

Prepare a standard 8×4 loaf pans and coat with cooking spray. (Do not use glass pans.) or 9x4x4.

Add all ingredients into the bowl of the stand mixer.

Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy.

Turn mixer off and remove paddle. It should be wet and sticky

Transfer dough. Using a wet spatula or a plastic scraper transfer the dough into the prepared loaf pan.

Shaping. To shape the top of the dough, wet your hands with warm water. Smooth the surface. To facilitate a domed top, run your fingers around the edge of the loaf applying light pressure. The sides should be 1/2" shorter than the rest of the loaf. See bakers note for cold proofing overnight at this step if you wish.

Cover with a warm damp cloth. In a warm place, proof the loaf about 45-70 minutes or until doubled. A warm place with relatively high humidity will result in the best rise and shape.

Uncover the dough. Use a razor sharp straight edged knife or scalpel to slice three parallel diagonal lines in the top of the dough, about 1/2 inch deep. Take care not to deflate dough!

Spray heavily with a spray bottle. This helps the crust to not dry out will give "oven spring" to the loaf.

Bake the bread in the middle of the oven. Immediately spray water from a spray bottle into the oven and repeat 2 or 3 times during the first 10 minutes to aid in creating the crust and texture. This is very important to get the best oven spring and help with texture of the finished loaf.

Reduce temperature. After the first 10 minutes, reduce the temperature to 375°F or 350 convection and continue baking 45-60 minutes. In a properly calibrated oven, the loaf should take an hour to bake. Bread is done when internal loaf temperature reads about 210°.

Remove from pan and place loaf on its side on a cooling rack. Allow to cool for one hour.

Rotate loaf to the other side and cool about 4 hours. Bread will be gummy if you try to slice it before cooling time is finished. Flavor and texture improve over the 5-hour cooling time and the moisture has a chance to equalize.

Cooling and slicing. Wait till bread has been cooled for at least 5 hours before slicing.

Bakers notes:

• Steam allows the crust to be pliable and stretchy during baking. Without the steam, your dough will cook too quickly on the exterior, and it will not rise sufficiently.
• if you wish to cold proof, you absolutely can cold proof the whole loaf in it pan overnight up to 48 hours the longer you let it prove the more flavor in text it gives and will take on a sourdough character.
• You have to completely wrap the loaf/pan with saran wrap or even in a large gallon Ziploc bag do you want it completely covered take out of the refrigerator placed on the counter and proof until it’s double in size this could take up to 90 about 2 hours depending on your house environment. Bake according to directions.