Cooking and Serving: 45 minutes | 12 slices
Ingredients
3 cups (420 g) Gluten Free Bread Flour | ¼ teaspoon cream of tartar | 1 teaspoon (3 g) instant yeast
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 12 slices
Ingredients
3 cups (420 g) Gluten Free Bread Flour
¼ teaspoon cream of tartar
1 teaspoon (3 g) instant yeast
¼ cup (50 g) granulated sugar
½ teaspoon (3 g) kosher salt
⅔ cup (5 ⅓ fluid ounces) warm milk, (about 95°F)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
⅓ cup (100 g) Nutella hazelnut spread, warmed
Egg wash, for brushing (1 egg + 1 tablespoon water, beaten well)
Instructions
PREPARING THE DOUGH FOR SHAPING
On baking day, line a small rimmed baking sheet with unbleached parchment.
paper, and set it aside.
Turn out the chilled dough onto a lightly floured surface and, using the.
scrape and fold kneading method and using a very light touch, sprinkle the.
dough with more flour and knead it lightly, sprinkling with flour when.
necessary to prevent it from sticking, scrape the dough off the floured.
surface with a floured bench scraper, then fold it over on itself.
Repeat scraping and folding until the dough has become smoother. Do not.
overwork the dough or you will incorporate too much flour and it will not.
ROLLING OUT AND FILLING THE DOUGH
On a lightly floured surface, roll out the dough into a rectangle about.
1/4-inch thick, and 12-inches high x 15-inches wide, sprinkling very lightly.
with more bread flour as necessary to prevent sticking. As you work, shift.
ROLLING OUT AND FILLING THE DOUGH
On a lightly floured surface, roll out the dough into a rectangle about.
1/4-inch thick, and 12-inches high x 15-inches wide, sprinkling very lightly.
with more bread flour as necessary to prevent sticking. As you work, shift.