Corrections to Gluten-Free Artisan Bread in Five Minutes a Day (2014)
Page 164-165, Bagels: These are best done on a heavy-duty baking sheet prepared with parchment paper; drop the formed bagels right on there and rest them, covered with plastic wrap for 20 minutes. The recipe as published in the book makes it seem like you’re forming them right on a baking stone and putting the stone in the oven– not so! A baking stone is unnecessary here, but if it helps even out the heat in your oven, feel free to leave it in there (the preheat will be much longer), placing the baking sheet on top of the stone.
On page 60 of the 2014 edition (Mixture #1), there is only one weight/amount listed for xanthin gum OR ground psyllium husk, versus page 62 (Mixture 2) and elsewhere in the book (plus internet resources) says to double the amount if using psyllium husk.
The way it’s in the book is the way it was tested for the book. Feel free to try it both ways if you want to be precise. Unfortunately, the ground psyllium husk products vary in density and that’s probably the source of the disparity. For the product tested here (in Minneapolis), it was 1 for 1.
I have a dutch oven and I would like to use it when I bake the gluten free ”boule”. Can you clarify the baking insructions when you bake the ”boule” in a dutch oven ? What temperature should I preheat the dutch oven and how long should I bake it with and without the lid?
Thank you.
Have you seen this post, should help you with this?
https://artisanbreadinfive.com/2010/01/05/gluten-free-crusty-boule/
Page 90
the first “makes five 3-onouce rolls” does list bake time or temp
I’m confused here… The recipe that starts on page 90 of “Gluten-Free Artisan Bread in Five Minutes a Day” does include temperature (in Step 1), and then on page 91, in Step 4, a baking time. Are you asking about a different recipe?