Dark Gluten Free Sourdough Bread
Before the baking begins, you have to Build a Gluten Free Sourdough Starter
It takes about 7 days to complete.
DAY 1: In a jar, whisk 5 g whole rice flour with 5 g brown millet flour and 10 g mineral water. Cover and set aside at room temperature for 24 hours.
DAY 2: Feed your starter again 5 g whole rice flour with 5 g brown millet flour and 10 g mineral water. Cover and set aside at room temperature for 24 hours.
DAY 3 -7 Repeat feeding the starter daily with the same amount of flour and water until the mixture becomes puffy, has a sour aroma and begins to form bubbles.
On day 7, your starter should be ripe and ready for baking.
Discard more than half of your starter, and start to feed it twice daily. Once in the morning and once in the evening. If you’re baking often, always keep the starter at room temperature.
For the Levain:
25 g GF sourdough starter (see How to Build a Starter)
25 g brown millet flour
25 g whole rice flour
50 g mineral water
For the Autolyse Dough:
60 g brown millet flour
60 g whole rice flour
30 g buckwheat flour
55 g cornstarch
55 g potato starch
12 g Xanthan Gum
20 g Psyllium Husk
300 g mineral water, warm
For the Bulk:
90 g mineral water, warm
10 g salt
15 g Blackstrap molasses
- Build Levain – 10 hours
Mix starter, flours and mineral water in a jar. Seal and let rest at room temperature for 10 hours.
- Autolyse – 1 hour
Using a stand mixer, mix all the flours with 320 g mineral water. Cover the bowl and store somewhere warm for 1 hour.
- Mix – 10 min
Return autolyse dough to stand mixer. Add salt, 90 g water, molasses and levain to the autolyse dough and mix it for a couple of minutes until everything is incorporated.
The dough will be very sticky and wet.
- Bulk Fermentation – 4,5 hours
Transfer dough to a bowl, cover with lid or plastic, and let rest for 4,5 hours. (Dough temperature 26 C)
- Shape – 5 min
Lightly flour (use rice flour) your hands, the worksurface and the top of the dough. Quickly shape the sticky dough into the desired form, and place it in a well floured proofing basket.
- Proofing – 1 hour warm plus 16 hours cold proofing
Place the proofing basket in a plastic bag and seal it with rubber gummi. Let the dough rest in a warm place for 1 hour, then retard in the refrigerator for 16 hours.
- Bake – 1 hour 25 minutes
Preheat a Dutch oven for 1 hour at 250°C.
Carefully invert the dough on a piece of parchment paper
Score the loaf to your liking.
Wearing oven mitts, carefully drag the corners of the parchment paper and slide dough into the preheated Dutch oven.
Cover with the lid and place it back into the oven for 40 Minutes.
After 40 minutes, carefully remove the lid, turn down the oven temperature to 210°C and bake for another 45 minutes.
Remove bread from the Dutch oven and cool on a wire rack
Wait 2-3 (better 4) hours before slicing the bread to ensure the interior is set.
- Enjoy! with creamy butter, honey or anything to your liking