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Gluten-Free Sourdough Boule

Quick notes: #1: most bread making recipes are done by grams for a more precise (and usually better) outcome. Since not everyone has a kitchen scale, we chose to do this in the closest tablespoon, teaspoon, or cup measurement. #2: This is a 2 day process from active starter to the boule. You will want to time it so you are available to work on it during the intervals in steps 4 and 5.

Ingredients

  • 7 ⅓ tbsp. of gluten-free sourdough starter make sure it's at least doubling in size
  • 1 ¾ cups of gluten-free flour a blend of mostly brown rice flour, millet flour, sorghum flour, and just a little buckwheat flour is recommended
  • 3 tbsp. psyllium husk
  • 1 ¾ tsp. of sea salt or just a little less if desired
  • 1 ½ - 2 cups of lukewarm warm when adding the water to the dough, it will depend on the temperature, humidity, and even sea level of where you are, so always add the lower amount, and then add more if needed to ensure your dough doesn’t get too sticky
  • Optional: 1 tbsp. honey for taste the sourdough “likes it” as a continued feeding while it also rises! If you have ever had Amish-made bread, chances are that honey is that delicious hint that you loved in it – or maybe that is just me…

Instructions

Directions

  • Step 1: Preparing your sourdough starter. You want to use a starter that has reached “peak activity.” That is when the fermentation has been well established having risen about double the size as it was originally but yet not “deflating” back down.
    For best rising results, you want to keep the starter at or around 75 degrees F. You can read more tips at How To Make Your Own Sourdough Starter.
  • Step 2: Mix the flours, psyllium husk (thickening agent), and salt together in a large bowl. Be sure to mix it well so the psyllium husk is evenly spread out in the mix (that way it all thickens at the same rate)..
  • Step 3: Add your sourdough starter to the dry ingredients along with the base amount of lukewarm water and honey (if desired). The water should be about the same temperature as the starter or else it will cool the activity of the yeast resulting in less fermentation and rising. Mix and knead the mixture together, adding a little more water as needed to get a dough-like consistency (wet, not really sticky, but not powdery dry either). If you have a stand mixer and dough hook, that works also. The goal is a nice smooth ball.
  • Step 4: Place the dough ball back in the bowl and cover with a damp (not soaked) tea towel or similar. The dampness helps hold moisture in reducing the risk of it drying out. Now, just place it on the counter in a warm spot (again aiming for about 75 degree warmth) for just 3-4 hours. If warmer, closer to 3 hours. If cooler, closer to 4 hours.
  • Step 5: After the 3-4 hours of warm rising, now it is time to place it on a flour-sprinkled towel in a bowl or bread basket (and covered once again with a damp towel) to go in the refrigerator for 7-12 hours. Going past the 12 hours may slow the process and reduce the results of the bread. Since this is gluten free, it will not rise as much as bread doughs that do have gluten so do not be surprised by that difference!
  • Step 6: Preheat the oven with the dutch oven in it to 475 degrees before getting the bread dough out of the refrigerator. You want the dutch oven (or two cast iron pans of decent depth to be heated up in the oven as well. That way your bread will begin baking and rising immediately without deflating and creating an uneven bread that will back unevenly as well.
  • Step 7: Once the oven is preheated, remove the bread dough from the fridge. Cut a piece of parchment paper that will fit across the dutch oven. Remove the damp towel and replace it with the parchment paper. Set your bread board or a large plate on top of the parchment paper. Holding tightly to the board and bowl, flip it over so the dough is on the parchment paper on top of the board. Sprinkle a very small, fine amount of flour on top. Some people also like to “score” the bread. That is making a cut (about a quarter inch deep) to “draw” a design or doing a few fork pokes. This isn’t necessary, but can also add air and help give it a pretty rise.
  • Step 8: Now it is time for the fun part. REMINDER: When removing the dutch oven, it will be VERY hot – at or nearing 500 degrees hot! Use extreme caution and good oven mitts!!! Pull out the oven rack, remove the dutch oven, and place the lid on a heat safe surface (it too will be very hot). Lift the board with your bread up so you can slide off the parchment paper so the bread dough lands nicely in the dutch oven – again be careful. Did I mention it was hot? Let’s not ask how I found that out…
  • Step 9: Return the lid to the dutch oven (or place the second pan upside down over top of it) and very carefully return it to the oven. Set your timer for 35 minutes.
  • Step 10: At 35 minutes, remove just the lid of the dutch oven, and set it down somewhere safe to cool. Let the rest continue baking for another 25 minutes (so set the timer again right away) until it is finally done! Remove from the oven, carefully, and place the parchment paper and bread on a cooling rack for a couple of hours at least.