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1 Pieces
Total Time: 5hr
Shared By Lexielief

Sourdough Bread (Caputo)

Ingredients

  • 115 grams active gluten-free sourdough starter
  • 280 grams water warm
  • 15 grams oil
  • 25 grams honey
  • 275 grams caputo fioreglut gluten-free flour blend
  • 60 grams superfine sorghum flour
  • 7 grams psyllium husk powder
  • 8 grams kosher salt

Directions

Whisk together sourdough starter, warm water, honey, and oil in a small bowl.
In the stand mixer bowl, whisk together the Caputo Fioreglut, sorghum flour, psyllium husk powder, and salt.
Add the wet ingredients to the dry mixture. Affix the paddle attachment to the stand mixer, blend on low to incorporate, then increase to medium speed. Blend for 3 minutes, scraping the bowl as needed.
Dust the banneton liner with brown rice flour. Scrape the dough into the prepared banneton basket.
Smooth out the dough with a spatula or wet hands. Cover with plastic wrap to prevent the dough from drying out.
Set the basket aside in a warm place to allow the dough to rise until almost doubled or it reaches the top of the banneton basket. This can take anywhere from 2-5 hours.
Once doubled, bake immediately or refrigerate, up to overnight.
e the Bread
When ready to bake, preheat the oven to 400°F, along with the dutch oven inside, for 30 minutes.
Place a piece of parchment paper over the bread. Flip the dough out of the banneton basket onto the parchment paper. Dust with a bit more brown rice flour, if desired.
Score the bread with a bread lame or sharp serrated knife.
Transfer the bread to the dutch oven, using the parchment paper to help lift. Add two large ice cubes, replace the lid, and close the oven.
Bake, covered, for 30 minutes. Remove the lid and bake another 30 minutes, uncovered.
Remove the bread from the oven and let it cool completely inside the Dutch oven with the lid off, at least 2-4 hours before slicing.

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