Artisan Sourdough Bread, Gluten-Free
Makes one round loaf
Artisan sourdough bread is a rustic, country-style bread with crunchy crust and chewy crumb. It’s an excellent, crowd-pleasing bread to serve on special occasions. As an everyday bread, it’s lovely as garlic toast or buttered alongside a bowl of hot soup.
Mature gluten-free sourdough starter is mixed with warm water and olive oil. Then, whole sugar, xanthan gum, and sea salt are sprinkled over the top of the mixture and whisked in – creating a classic sourdough sponge. After the flour is mixed in, the dough is place inside of a cloth lined raising basket. The basket makes a beautiful imprinted design on the bread, even through the cloth. If you don’t own a special basket for raising bread, simply use a shallow bowl about 8-inches across. After raising for up to 2 hours the bread is started in a hot oven to encourage a quick rise and set. Then, the oven temperature is lowered and the bread continues to bake until it is nicely browned. This method is unique, but not complicated, and I hope you will give it a try! The results are truly worth the smidge of extra effort!
2 cups mature Gluten-Free Natural Levain starter culture
1 cup warm (about 100 degrees F) water; well, spring, or filtered
2 tablespoons olive oil
2 tablespoons coconut palm sugar or whole cane sugar
2 teaspoons xanthan gum
2 teaspoons unrefined sea salt, finely ground
3 ½ cups Gluten-Free All Purpose Flour or gluten-free all-purpose flour blend of choice, plus more for dusting the bread and raising basket
In a large bowl combine mature starter with water and oil. Sprinkle the sugar, xanthan gum, and salt over the top of the starter mixture. Whisk until smooth, about two minutes. Add the gluten-free all-purpose flour slowly. Mix until all of the flour is incorporated into a sticky dough.
Use an 8-inch wide bread raising basket or a shallow bowl about 8 inches accross. Line with a flour sack style towel. Sprinkle a small amount Gluten-Free All Purpose Flour over the towel. Scoop the dough into the cloth-lined basket. Use a rubber spatula to gently spread out the dough until it’s of an even thickness.
Set the dough to rise in a warm (about 75 degrees F) place until puffed by 1-2 inches, about 1 ½ hours. Pre-heat the oven to 425 degrees F.
Dust the top of the loaf with a small amount of Gluten-Free All Purpose Flour. Place a sheet pan or cookie sheet upside down over the top of the raising basket. Quickly flip the basket and pan. Gently lift the basket and towel. Use a sharp knife to make several slashes 2-3 inches long and ½-inch deep in the top of the loaf.
Bake for 30 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F. Bake until browned on the bottom and hollow sounding when tapped, about 45 more minutes. Remove from the pan and allow to cool on a rack. Serve thinly sliced. Store tightly wrapped in the refrigerator.
This was shared on Real Food Wednesday.