This is easy. This is so much easier than "regular" sourdough.
Gluten is a protein that is found and bound in wheat products. It is like the hands that hold the bread together, the bounce in your pizza crust and what makes your brownies fluffy.
In GF flour, you ditch the traditional flours, you lost the bounce. This means you have to adjust your traditional baking steps.
What I mean by easier is mostly surrounding the fact you don't have to bother the dough as much. We won't be stratchng and folding this GF dough because, well you can't. Those stretchy fibers are not there in gluten-free flour.
As usual, we are just going to get to it and give the recipe. No nonsense here.
Be sure your GF starter is fed and ready to rock. (We do sell a dehydrated form or you could make your own!) But for best results- feed it one-two days before making your dough! See, I am already throwing you off.
- 200 grams of un-fed GF starter
- 420 grams of Bob's Red Mill 1:1 GF flour (this is what we use)
- 300 grams of room temperature water
- 12 grams or so of sea salt (I don't really measure this, but maybe don't follow my lead here at first)
Mix your dough on day one. Leave it alone for 8-10 hours. I suggest starting this in the morning and coming back to it around dinner time. Your dough is going to double in size, but if you are used to traditional SD bred, it won't look the same so don't worry if it doesnt overflow your bowl. It won't, but you should see some activity there and an increase in size. This is considered your bulk ferment.
After the bulk fermentation, put your bowl in the fridge. That's it for now. Notice we haven't folded or stretched or done a dang thing to it yet.
It should be about the same time your started your dough, so its been close to a full day. Don't you dare panic if its been a few hours more or less. Try to get out of the habit of being SO damn strict with this. Have fun. Experiment.
Preheat your oven to 450. Some folks are in the habit of pre-heating the dutch oven or cloche- we don't but if you do, this is when you would be doing that.
Grab your dough from the fridge, and lightly flour a clean surface. Shape the dough into a tight ball, think of how you would do for a pie crust or a giant cookie ball. You are not folding, or building tension like you would with traditional bread. Just try to shape the dough into a ball. Cover the whole dough ball with a coating of flour.
Dust the dutch oven with flour or use parchment paper. Place the tightly shaped dough ball into your baking vessel and score it. The key here is the dough is still pretty cold from the fridge.
Bake for about 40 minutes covered and then another 25 or so uncovered. Ovens will vary, and I have played around with longer/shorter bake times. The internal temperature of your bread should read at least 210 degrees once it is done.
Let is cool and then enjoy!
We are not GF and we very much enjoy this bread recipe!