I would recommend the Loopy Whisk website and her books too - they have some great bread recipes (I only have her first book but that has a fair few bread recipes).
I am not sure what kind of bread you’re looking for - and can’t remember if this is one of her recipes or it might be the guy who was on bake off a few years ago who did a lot of bread, but I have it to hand and really enjoy it. It’s good fresh or as toast - it’s been a while since I froze any, but I’m pretty sure it froze ok - to toast anyway. it’s what I think of as a crusty country loaf, but if you’re looking for more sandwich bread, look at the loopy whisk website or books.
Good luck!
Ingredients
8 g (2 1/2 tsp) yeast - I use doves farm instant
20 g (2 tbsp) superfine/caster sugar
390 g (1 1/2 cups + 2 tbsp) warm water, divided into 150 g and 240 g
15 grams psyllium powder / 20grams if you use husk
320 grams gluten free white / bread flour
10 g (2 tsp) table or sea salt
12 g (2 tsp) white wine or cider vinegar
Instructions
In a small bowl, mix together the yeast, sugar and 150 g (1/2 cup + 2 tbsp) warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing. - no need to do this stage with the instant yeast we tend to get - just mix dry ingredients (except psyllium powder) and then mix with wet, including psyllium powder gel once made - see below)
In a separate bowl, mix together the psyllium powder / husk and 240 g (1 cup) water. After about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the flour and salt, until evenly combined.
Add the yeast mixture, psyllium gel and vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size. (I cover with cling film and put near a warm oven at this stage and at stage 7)
Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in place to seal the seams.
Place the dough into a bowl. Cover with a damp tea towel and proof in a warm place for about 1 hour or until doubled in size. (Again, I cover with clingfilm here)
While the loaf is proofing, pre-heat the oven to 480 ºF (250 ºC) with a Dutch oven/combo cooker on the lower middle rack.
Once the dough has doubled in size, turn it out of the bread basket onto a piece of baking paper and score the top with a pattern of choice (the easiest pattern is a cross, about ¼ – ½ inch deep), using a bread lame or sharp knife. Take the hot Dutch oven/combo cookerout of the oven and then transfer the bread along with the baking paper into it.
For a Dutch oven, use the sides of the baking paper as handles to transfer the bread into it.
If using a Dutch oven/combo cooker: add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the walls of the Dutch oven/combo cooker) and close it, then place it into the pre-heated oven.
Bake at 480 ºF (250 ºC) with steam for 20 minutes – don’t open the Dutch oven or the oven doors during this initial period, as that would allow the steam to escape out of the oven.
After the 20 minutes, uncover the Dutch oven/combo cooker, reduce the oven temperature to 450 ºF (230 ºC), and bake for a further 40 - 50 minutes in a steam-free environment. The final loaf should be of a deep, dark brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up, and continue baking until done.
Transfer the loaf onto a wire cooling rack to cool completely