Gluten-free Sourdough Bread

Ingredients

Levain:

• 60 g active sourdough starter
• 120 g water
• 30 g buckwheat flour
• 60 g brown rice flour
• 30 g oat flour (gluten free)

Sourdough Bread:

• 22 g psyllium husk powder
• 320 g water
• 300 g levain
• 10 g extra virgin olive oil
• 90 g oat flour (gluten free)
• 60 g buckwheat flour
• 60 g brown rice flakes
• 90 g potato starch
• 10 g sea salt

Method

1. Build the levain. Combine the active sourdough starter and 100 g water in a jar or bowl that holds at least 500 ml. Add the flour and mix everything thoroughly. Cover loosely and ferment the levain for 6-8 hours, or until it is bubbling and it has risen to a peak, before mixing it into the dough.
2. In a large mixing bowl, add the water and psyllium husk powder. Whisk vigorously until it’s fully incorporated. Keep whisking until no lumps remain and the mixture starts to thicken. Set aside for 10-15 minutes to form a gel.
3. Add the mature levain and the olive oil to the psyllium mixture and mix until everything is well incorporated.
4. Add the flours, potato starch and sea salt and knead for 5-10 min until the dough is smooth. The dough will be slightly sticky, don’t worry, it should be like that.
5. Transfer the dough onto a work surface and gently stretch it into a square. Fold each side of the dough to the middle and then roll the dough from the top. Seal the edges and gently press and roll the dough, shaping it into the shape of your proofing basket.
6. Lightly dust a proofing basket with rice flour and gently transfer the dough into the basket, seam side up. Cover with a damp tea towel and 1. proof in a warm place for 3-5 hours or 2. proof in a warm place for about 1 hour before placing it in the fridge overnight (8-12 hours).
7. Place a dutch oven in the oven and turn on the oven to 230 °C. When the oven is preheated and the dough is well proofed, carefully flip the dough onto a sheet of parchment paper. Score the bread as desired using a razor blade.
8. Remove the dutch oven from the oven and transfer the bread to the preheated pan. Cover with the lid, place in the oven and bake for 25 minutes. Then remove the lid and bake for another 40 minutes until golden brown and crispy.
9. Important note: Let the bread cool completely at room temperature on a cooling rack before slicing into it. Bon appétit!