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Seeded gluten free sourdough bread

Gluten free, FODMAP friendly, vegan adaptable (use maple instead of honey)
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Equipment

  • Large glass or plastic mixing bowls
  • Boule shaped Banneton (bread shaping basket) or a bowl with a clean tea towel
  • Lame (scoring blade) or sharp knife
  • High heat safe dutch oven or cast iron skillet and tin foil

Ingredients
  

For the preferment:

  • 125 g starter
  • 80 g sorghum flour
  • 125 g water

Dry ingredients:

  • 55 g (1/2 cup) quinoa flour
  • 60 g (just over 1/2 cup) sorghum flour
  • 100 g (1 cup) tapioca flour
  • 60 g (1/2 cup) white rice flour
  • 2 teaspoons fine salt I use celtic
  • 1/4 teaspoon ginger powder
  • 1 tablespoon sunflower seeds
  • 1 tablespoon golden flaxseeds
  • 2 tablespoons poppyseeds
  • 2 tablespoons sesame seeds

Binder:

  • 20 g (1/4 cup) psyllium husk, not psyllium husk powder
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon apple cider vinegar
  • 300 g water

Instructions
 

To make the pre-ferment:

  • Firstly, ensure you’re using a starter that has been fed a few hours before. It should be on the rise and have a domed top when you measure it into the bowl. To fit this around a normal work schedule, I’d suggest feeding your starter at 5.30pm, and then waiting until bedtime (or the peak of your starter) to make the pre-ferment.
  • Once the starter is ready to go, mix it with the water and then add the flour. Stir until combined and cover with cling film or a wrap. I hate recommending cling film but it does do a good job here.
  • Leave this in a reasonably warm, draft free place overnight.

To make the loaf:

  • In a medium sized mixing bowl, combine the psyllium husk and water.. Whisk to combine, and then leave for 5-10 minutes to thicken into a gel. Once thickened, add in the honey or maple syrup and apple cider vinegar
  • While you’re waiting, combine the flours, seeds and salt in a large glass or plastic mixing bowl. Whisk to thoroughly combine.
  • Once the psyllium gel has thickened, mix the pre-ferment into it and whisk to combine. Add this wet mixture to the flours and use a spoon to combine the mixture as much as possible. Once it’s almost mixed, use your hands to squelch the dough around, picking up dry bits of flour as you go. If you’ve weighed everything diligently there shouldn’t be a need for extra water, but you can add 1-2 tablespoons if it’s truly necessary. You should be able to pick up the dough and shape it.
  • Once the dough is completely mixed through and formed into a rough ball, tip it onto a very lightly (white rice) floured bench. Use your hands to close any seams as much as possible. Make sure the side with no seams is the top of your loaf.
  • When the dough is shaped, lightly flour your banneton or bowl with white rice flour. Place the nice side of the dough (aka the side with no seams that you’ve chosen as the top of the loaf) down into the banneton. The base of the loaf (with all the seams) should be facing upwards now.
  • Cover the loaf with a lightly oiled shower cap or the cling you used for the pre-ferment. Place the loaf in a warm, draft free place ( I use my oven with just the light on) for 2 hours, or until it’s a little jiggly and a finger poke springs back halfway.

To bake the loaf:

  • An hour or so before baking the loaf, place your dutch oven in the oven get the heat up to 250C or 400F. Making sure the dutch oven is very hot is integral to getting oven spring.
  • When the oven and loaf are both ready, take a long piece of baking paper and lay it on the bench. It needs to be long enough that you can lower the loaf into the dutch oven without burning your arms. In my experience, dropping the loaf into the dutch oven results in a flat and gummy loaf.
  • Invert the loaf onto the centre of the baking paper, leaving the edges for lowering handles. Use a lame (sharp scoring blade) or a sharp knife to make a reasonably deep incision in the loaf. Google ‘bread scoring’ for some pattern ideas, or just keep it simple.
  • Get all your oven gear ready to work quickly for this next step. Carefully and quickly remove the super hot dutch oven from the oven. Shut the oven door while you work. Take the lid off and quickly lower in the bread. If you’re using an ice cube for extra oven spring, add it now. Pop the lid back on and quickly return the dutch oven to the oven. Turn the oven down to 200-220c (or for a darker loaf, keep it at 250C)
  • Bake the loaf with the lid on for 40-50 minutes. If you prefer a less caramelised (aka dark) crust, leave the lid on a little longer. Once the time is up, remove the lid and continue to bake your loaf for another 30 or so minutes, or until the crust sounds hollow when you knock on it.
  • Once cooked, remove the loaf from the oven and baking paper, placing it on a cooling rack. Allow to cool completely (3-4 hours) before slicing into it, as you can compress all the air in the loaf and end up with extremely gummy bread.
  • You can store the loaf in a bag or freeze it in slices.
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