Real deal gluten free seeded sourdough. A crispy, chewy bread loaded with yummy seeds and just a hint of sour flavor.
- 140 grams active sourdough starter (*see note)
- 110 grams water
- 80 grams brown rice flour (like this)
- 20 grams psyllium husk (like this)
- 245 grams slightly warm water
- 1 tbsp honey (or sugar or maple syrup to keep it vegan)
- 110 grams sorghum flour (like this)
- 130 grams buckwheat flour
- 100 grams tapioca starch (like this)
- 2 tbsp sunflower seeds
- 2 tbsp flax seeds
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 and 1/2 tsp salt
- 2 tbsp olive oil (optional)
- To make the preferment: mix together 140 grams of active starter, 110 grams of water, and 80 grams of rice flour. Cover and place in warm place overnight (ideal temperature = 75-78’F)
- In the morning, in a large bowl, whisk together psyllium husk, honey, and 245 grams water. Allow to sit for 5 minutes to gel.
- Meanwhile, in a large bowl, whisk together sorghum, buckwheat, tapioca, brown rice flour, all the seeds + salt. Set aside.
Scape preferment into psyllium husk mixture and gently mix to combine. Add in olive oil and dry flour mixture. Stir with a wooden spoon until it starts to comes together then knead by hand until dough is smooth and elastic and pulls off the sides of the bowl nicely. Dust with a bit of extra sorghum flour if it feels too sticky. If it feels too dry, wet your hands while kneading to help bring the dough together.
Turn dough out onto a lightly floured surface, and continue kneading for about a minute, shaping it into a long baguette shape OR a smooth ball. Transfer baguette shape onto a flour-dusted tea towel and gently wrap in towel to help hold it’s shape OR transfer dough ball to a tea towel-lined soup bowl dusted with flour (about 6-7 inches in diameter) and fold towel over to cover. Place inside of plastic bag. I have to use 2 plastic bags on each end of my baguette. Place in a warm area to rise for 3-4 hours until dough has noticeably increase in size and feels and dough springs back a bit when touched. It will not double in size.
Thirty minutes prior to baking (5 and 1/2 hours into the rise), preheat oven to 450’F. Place large baking sheet into oven to preheat. Place another baking pan or skillet on the lower shelf to preheat as well to hold the ice cubes we will put in to make steam. Do not use glass.
Once dough has risen and oven and pans are HOT, turn dough out onto a piece of parchment paper. Dust the top with flour, wiping off excess with your hand. Use a sharp knife or razor to score the top of your loaf.
Carefully remove preheated baking pan from hot oven. Lift loaf with the edges of the parchment paper and place onto pan. Place into oven. Quickly add 7-8 ice cubes to the bottom pan to create steam. Close the oven door and bake for 25 minutes. LOWER HEAT DOWN TO 425’F, remove lower pan with water and bake for another 25-35 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.
Cool on a rack for 4 hours or overnight before slicing. Cooling sets the crumb. Slicing bread before it is cool can affect the texture. It’s worth the wait, I promise.
Be sure that your starter is active before making your preferment. I like to feed mine twice before using it, meaning I feed it in the morning. Then before dinner time, I feed it again. I then wait about 3 hours until the starter is nice and bubbly to make the preferment. (example: Feed at 8am. Feed again at 530pm. Make preferment at 830-9pm.)
Adding ice cubes to the lower pan creates steam which helps the bread rise better.
If baking this loaf into a round loaf instead of a baguette, you can skip the 2 pan method and simply bake in a Dutch oven. Preheat Dutch oven with lid on and once oven is preheated, lift parchment paper with loaf into the Dutch oven. Bake covered for 25 minutes , then remove lid and bake for another 25-30 minutes, until bottom is brown and loaf sounds hard and hollow when tapped with a wooden spoon.