I then adjusted the following in the recipe: Yeast: 2.5 tsp + 1/8th tsp (reduced each tsp by 1/8th tsp).

I followed Kim’s recipe for the flour blend. The crumb was perfect, and light which is no small feat considering it is gf.

FOR HIGH ALTITUDE BAKING: Per Beth, who lives in Colorado and graciously offered some high altitude baking conversions, “the crust is perfect – crisp without being like a cracker and enjoyable to bite into.

*If you don’t want to use psyllium husks or psyllium husk powder, decrease the amount of water in the recipe to 1 1/2 cups (360 ml).

The dough will last in the refrigerator for about 10 days, fermenting even more (like sourdough) each day.

Again, it depends on the size and shape of loaf you’re making.

You can make pizza with half of it, and bread with the other half! If you only want to make one loaf in a day, only take out the amount of dough you’ll need for that loaf (usually about a softball to grapefruit-sized amount). It can be made into so many different shapes and sizes of loaves and you can shape it in about five minutes a day. The possibilities are endless with this dough.Thaw in refrigerator overnight and then use as normal. Wrap in plastic wrap and then in foil and place in the freezer for up to 3 months. A double recipe fits well in my 5-quart Kitchenaid artisan mixer. You can double or even triple the recipe (if you have a mixer big enough to handle the dough).You can leave the rest of the dough in the refrigerator for another day when you want freshly baked bread. You don’t have to make them all in one day. The recipe makes about 2-3 loaves of bread, depending on how large or small you make them.

Mini artisan bread recipes