Amount : 1 loaf Preparation time : 30 minutes Leavening : 4 hours and 30 minutes at 40°C @ 70/80% U.R. Cooking : 25' @ 250°C in a pan + 35' @ 180°C in a pan Level : Half Food cost (indicative) : €4 per piece Product used: Angel Mix 2.0, Psillio
Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.
Ingredients:
Base:
200g Refreshed mother yeast 1:1:1
Powders:
250g Corn starch
50g Very fine rice flour
50g Potato starch
20g White buckwheat flour
20g Sorghum flour
15g Chickpea flour
10g Sale
5g Sugar
10g ANGEL MIX 2
18g Psillio
Liquids:
300g Water
Procedure:
Refresh the sourdough and set aside 200g. Leave them to rise in a warm and humid environment until they double in size. It will take approximately 2 to 4 hours, or even more if in particularly cold environments.
When it has doubled, transfer the yeast and all the powder ingredients into a planetary mixer. Add the water and work for a long time at high speed with the "leaf" hook. From time to time and with the machine stopped, clean the sides of the bowl using a spatula, bringing the dough back to the center. Work the dough for at least 7/8 minutes, so as to activate the xanthan, until you obtain a smooth, homogeneous and firm dough.
Transfer to the work table, reassemble briefly using rice flour or wetting your hands and work surface with water, and place in the leavening basket or on a baking tray with baking paper.
Leaven as indicated, then dust lightly with tapioca starch, score the surface with a sharp, moistened razor blade to make it slide better, and bake as indicated.
Allow to cool completely before slicing, and store in an airtight container.
Note:
This recipe is not intended to be a tutorial on gluten-free sourdough: you can find tons of information directly online. The instructions you will find in this section are specific to this preparation.
To recognize if a sourdough starter is healthy and strong, check how long it takes to double after refreshing, kept at room temperature.
In winter, with an ambient temperature of around 20°C, doubling should take place in around 3 hours.
In summer, with an ambient temperature of around 30°C, doubling should take place in around 2 hours.
Buckwheat, sorghum and chickpea flours can be replaced with flours with the same protein content (consult the flour label).
Rice flour can be replaced with brown rice flour, however it is important that all flours are very finely ground.
The use of the "Dutch Oven" or cast iron pot for cooking is not mandatory, but it allows better development during cooking. Alternatively, you can cook on a tray, creating a humid environment with ice cubes or spraying water in the cooking chamber with a sprayer.
"1:1:1" refreshment means that the sourdough starter has been refreshed with equal amounts of yeast, flour and water. In our case the sourdough is based on rice flour, and the refreshment takes place with 100g of sourdough, 100g rice flour and 100g of water. From the total of 300g, 200g are taken for the recipe and the other 100g go in the fridge until the next time.
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