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diff --git a/recipes/sourdough.txt b/recipes/sourdough.txt new file mode 100644 index 0000000..6e9ac3f --- /dev/null +++ b/recipes/sourdough.txt @@ -0,0 +1,37 @@ +Gluten Free Sourdough Bread + +Ingredients + +390 grams gluten free bread flour blend see below +60 grams gluten free sourdough starter +5 grams whole psyllium husks +6 grams (1 tsp) kosher salt +10 grams (2 tsp) heat-activated baking powder +340 ml water +26 grams olive oil +21 grams honey + +Instructions + +When ready to feed your starter, remove it from the fridge and feed it with 30-50g of a whole grain flour of choice (see notes*) and 30-50g of water. Stir and cover tightly. Leave on the counter until nearly doubled in size. + +Make the Dough + +In the bowl of a stand mixer, add the water, olive oil, honey, gf bread flour blend, psyllium husks, baking powder (if using), salt, and active starter. Knead using the dough hook for 5 minutes on medium high. Alternatively, the dough can be mixed in a large bowl using a Danish dough whisk or similar, but you will need to mix very vigorously to get the proper texture. + +Cover the dough and allow it to rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours (sourdough always takes longer to rise). Place the puffed dough in the refrigerator overnight. + +The next day, remove the dough from the fridge and turn it out onto a surface well-floured with extra gf bread flour blend. If using baking soda, add ¼-½ teaspoon to top of dough and begin kneading dough until smooth. (Don't be afraid to add enough flour to shape the dough into a smooth shape). + +Form into a round and turn over into a floured banneton basket or in a floured tea towel-lined bowl. Cover and allow it to rise until dough reaches the top of the banneton or bowl, anywhere from 2-6 hours (this time varies because of temperature differences, humidity, etc). + +Towards the end of the rising time, place a Dutch oven with lid (or baking steel or stone and shallow pan) into the oven and preheat it to 500° F for 30 minutes. +When the dough has finished rising, carefully flip it out onto a sheet of parchment paper and slash (score) it with a lame or sharp serrated knife. Open the oven door, carefully place the loaf in the Dutch oven, parchment and all, and replace the lid. Alternatively, slide the loaf, parchment and all, onto a baking steel or stone and pour one cup of hot water into the shallow pan. Immediately close the oven door and drop the temperature to 450° F. Bake the bread for 40 minutes. If using a Dutch oven, remove the cover and continue to bake for another 20 minutes. If using a baking steel or stone, bake the bread for the full 60 minutes. + +Remove the bread from the oven and allow to cool before slicing. + +Notes + +*Whole grain gluten free flour options include brown rice flour, millet flour, sorghum flour, buckwheat flour, and teff flour to name a few. +**See the sourdough starter recipe post for more details about how to work with the starter and get it going. Ripe starter is starter that's been fed within the past 12 hours. +***Make sure to fully incorporate the baking soda into the dough as if it's not fully mixed in, it will cause brown streaks throughout your bread. It will still be edible, but doesn't look very appetizing. |