Gluten-Free Artisan Bread in Five Minutes a Day
Your bakery, at a glance
Hertzberg & François' stored-dough method, set up for a Wolf 48-inch dual-fuel range with a gas hood. Mix a batch, keep it cold, bake a loaf whenever you want one.
No bake planned yet
Pick a loaf in the Recipe Explorer and the timers, grocery list and oven guide all follow along.
Ready to bake today
Nothing fully checked off yet. Mark your equipment and pantry and this list fills in.
See all recipesTwo rules that decide the loaf
- Never cut it warm. Gluten-free bread needs a full 2-hour cool down or the crumb collapses and goes gummy.
- No convection during the steam phase. The Wolf's fan vents the moisture your crust is built from — use plain BAKE.
Current oven
Main 30" Oven — About 24" of usable rack width. Full-size boules, baguette pans, and two loaf pans side by side all fit here.
Main 30" OvenPreheat 45–60 min with the stone