Crusty Grain-Free Artisan Bread with Squash and Sweet Potato Flour
March 30, 2015;
In a stand mixer or blender, use the paddle attachment to blend the dry ingredients together.
While on low, slowly add the wet ingredients. Once all the liquid is added, turn the speed up to medium-high and blend for 1 min. The dought will look soft and bisuit-like when it's ready.
Transfer the dough to a dough bucket or large bowl. Cover loosly with lid or plastic wrap. Allow the dought to rise at room temperature for about 2 hours.
When you are ready to bake, sprinkle some apple flour on a piece of parchment paper, and grab a 1lb piece (about half) of your dough. Note: the dough will not stretch, it should just break off.
Loosy shape the dough into a round or long loaf shape. Then, with wet fingers, place smooth out the surface of the dough. Cover loosly with plastic wrap and allow to rise for 30 min - 1 hour.
Preheat the oven with a baking stone to 450 degrees.
Once the dough has rested, sprinkle a bit of apple flour on top of the loaf and score the top with a serrated knife.
Slide the loaf (still on parchment paper) onto the baking stone in the oven. Add a broiler tray to the bottom of the oven. Fill the tray with 1 cup of water then quickly close the oven door. This will help create steam in the oven and give the loaf that crusty texture.
Bake for 45 min - 1hr, until the loaf is nice and brown.
Allow to cool for at least 15 min before cutting into it. Store at room temperature for up to 2 days, refridgerate for 5 days, or freeze.