Deep brown crust, rich, deep flavor, and mild tang. Relies on ripe, active starter. Without additional yeast it’s like a true artisan loaf.
- Prep Time4 hr
- Cook Time40 min
- Total Time4 hr 40 min
- Yield1 Loaf
- 5 cups STODKIE Gluten Free Flour
- 3/4 cup sourdough starter
- 2 cups water
- 2/3 cup salt
Combine starter, flour, and water in a large bowl and mix well, until all the flour is moist and dough is formed. Add extra water or flour if need to form a soft, tacky dough.
Cover dough and let rest for 20 minutes.
After the rest, add the salt and knead the dough until its smooth and supple, though still somewhat soft and tacky. When fully kneaded, place dough back in bowl, cover and let rise for 1 hour.
Give the dough a fold. Turn it out onto a floured surface and using a bowl scraper or bench knife, fold like a business letter. Turn the dough 90 degrees. Gently shape into two rounds cover and let rest 20 minutes.
After this rest, shape the leaves into tight rounds, and place them seam side up in bowls lined with floured cloth, or a cloth couche. Cover and let rise until light and airy, about 2 to 2.5 hours.
About 60 minutes before the bread is ready to bake, preheat the oven with a baking stone in it (if you have a stone) 450 degree F. Place empty cast iron frying pan on oven rack below the stone to preheat.
When the loaves are risen, gently turn them out of their bowls onto parchment paper directly onto the stone in the oven. If you’re not using a stone, turn them out onto a parchment lined or lightly greased baking sheet, slash them, and place the baking sheet in the oven. Pour 1 cup of boiling water into the cast iron frying pan. Be sure to wear good oven mitts to prevent steam burns.
Bake until crusty and golden, about 35-40 minutes. Remove from the oven and cool rack.