The absolute best GF bread I have ever had! I followed the recipe exactly, refrigerating the dough prior to forming and used oiled hands to shape the loaf. It proofed for 1.5 hrs. then baked for 60 minutes. I weighed it when it came out of the oven and it was in perfect range at 966 grams.
Notes… I did line the loaf pan with parchment paper to prevent potential sticking and covered the loaf with tin foil, shiny side up, at the 40 minute mark to prevent further browning. Love this recipe, will make again!
