According to my taste testers, a.k.a. family. This is the best bread yet! And I have to agree that the texture and flavour are really good. The downside is … I have eaten way too much bread lately.￼
￼This sourdough has a larger amount of starter in it than I usually use. Because of this extra starter, it is a fast rising bread.
It is not the usual day or two before you can bake it, but only a matter of mixing the starter in the evening and then baking by early afternoon the following day.
In the recipe I have included a rough timeline. But obviously you would make that around your own day
The day before building the levain, take your starter out of the fridge and feed 10 g of starter with 20 g flour and 20 mls or slightly more of water.
25 g will be saved for future use to keep your starter going. The other 25 g will be for the morning feed.
@0730 – 25 g starter /15 g brown rice / 15 g buckwheat / 30 g non-chlorinated water Total weight = 85 g
@1830 – feed 85 g starter / 25 g brown rice flour / 25 g buckwheat / 55 g warm water Total weight = 190g
@2130 – feed all of the starter from the previous feeding with 70 g brown rice flour / 30 g buckwheat / 120 g water
Total weight for all 3 feeds = 410 g
330 ml of water
12 g of ground flax seed
14 g of whole psyllium husk
1 Tbspn olive oil
Bulk dough mix:
95 g sorghum
60 g of oat flour
40 g of millet flour
30 g buckwheat flour
65 g of tapioca starch
20 g brown rice flour
(Or use 295 g Anita’s AP Gluten free flour, which has zero gums added in their blend)
1 Tbspn brown sugar
1 Tbspn golden syrup (or maple syrup)
1.5 tsp salt
In a blender grind
30 g pumpkin seeds
15 g sunflower seeds
1-2 figs (if you have any)
Weigh out your flours and water for the late evening starter-feed and put into a bowl with the all of the starter (technically this is called the levain) from the second feed. Cover and leave overnight.
In another bowl, weigh out all the flours and water to be used in the morning. That way it is quick and easy to throw together first thing in the morning and everything is at room temperature.
@0730 – Measure out the psyllium and flax seed. Add in all of the water stirring well, then add in the brown sugar, syrup and oil.
If you leave the psyllium to soak in the water too long it will become very thick. Ideally let it soak about 8 – 10 mins max.
Add the starter from the previous night to the psyllium mix and stir in.
Stir in the flours and with slightly wet hands combine all.
Rest dough for 15-20 mins and then knead with about 1/3 cup tapioca flour or white rice flour. You may need to add more flour if your flour blend doesn’t absorb as much water. You should be able to work in the flour so that the dough forms a ball without it collapsing.
Shape and put into banneton or place dough into a parchment lined loaf pan.
Leave to rise for 2-3 hours in a warm place and then into the fridge for an hour before scoring and baking.
@1100 – bake at 450 degrees Fahrenheit for 35 minutes, then at 400°F for 30- 35 minutes, in a loaf pan or a pre heated, cast iron frying pan and parchment paper
Or bake in a heated, covered Dutch oven, at 500°F for 20 minutes, then remove lid and bake for a further 25 minutes at 450°F.￼
When cooked. Your loaf will sound hollow when tapped on the bottom
Note : a few recent edits, of a little less water because people were finding this dough hard to work with. Also the step of going into the fridge for an hour before baking really helps.