Gluten-Free Ciabatta Bread

From: https://www.glutenfreeandmore.com/recipe/gluten-free-ciabatta-bread/

MAKE-IT-SIMPLER ALL-PURPOSE GLUTEN-FREE FLOUR

MAKES 1 CUP (140g) FLOUR

  • 90 grams (about 9 tablespoons) superfine white rice flour (64%)
  • 31 grams (about 3 ½ tablespoons) potato starch (22%)
  • 15 grams (about 5 teaspoons) tapioca starch (11%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)

Yields 8 servings

Ingredients

For starter:

  • 1 cup (140g) Gluten-Free Bread Flour
  • 1 1/3 teaspoons (4g) instant yeast
  • ¾ cup of water, at room temperature
  • 1 tablespoon honey

For dough:

  • 2 cups (280g) Gluten-Free Bread Flour, plus more for sprinkling
  • ¾ teaspoons cream of tartar
  • 1 teaspoon (6g) kosher salt
  • 1 tablespoon (12g) sugar
  • ¾ cup water, at room temperature

Directions

  1. Make the starter: In a medium-size bowl, whisk together the bread flour and yeast. Add the water and honey, and mix a wooden spoon until smooth. Cover tightly with oiled plastic wrap and set aside until it has more than doubled in size and filled with bubbles (about an hour). This will be added to the dough in step 3.
  2. Once the starter has finished rising, make the dough. Place the flour, cream of tartar, salt, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well.
  3. Add the water and risen starter to the bowl, and mix on low speed with dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. When you lift the dough hook, a trail of dough from the hook to the bowl should be intact for at the count of five. The dough will be quite sticky. Spray silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.
  4. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.
  5. On baking day, remove the dough from the refrigerator, scatter a generous amount of flour on a flat surface, and scrape the dough out of the bowl on top of the flour. Turn the dough over on itself with a lightly oiled bench scraper. It will remain very sticky.
  6. Divide the dough into two equal pieces and place both carefully on parchment-lined half baking sheet. With lightly oiled hands, press each piece of dough into a rectangle 10 inches long by 4 inches wide and 1 inch high. Dust both pieces of dough with flour, then cover them loosely with greased plastic wrap and let rise until at least doubled in size (about 2 hours).
  7. About 20 minutes before the dough is fully risen, preheat your oven to 400 degrees and place pizza stone on lower rack. Once the dough has finished rising, using pizza peel, slide the dough, already on parchment paper, on the pizza stone.
  8. Throw some ice cubes in the bottom of the oven and quickly close the door. Bake 400 degrees for 5 minutes. Lower the heat to 375 degrees F and bake for another 5 minutes. Lower the heat to 375 degrees F, and bake for another 10 minutes or until the center of each loaf reaches 205 degrees F on an instant-read thermometer.
  9. Turn off the heat and prop open the oven door, leaving the bread inside for 5 minutes.  Remove from the oven and allow the bread to cool for about 20 minutes before slicing and serving.

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