Gluten-free bread

Ingredients for 1 servings:

• 10 g fresh yeast
• 100 g water, lukewarm
• 50 g bread flour, dark
• 50 g natural yogurt, 3.5%
• 20 g fresh yeast
• 400 g water, lukewarm
• 250 g bread flour, dark
• 75 g bread flour, light
• 50 g potato flour
• 1 tbsp brown cane sugar
• 1 tsp salt
• 20 g oil
• 100 g bread flour, dark
• 100 g bread flour, light

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 3 hours 35 minutes

For the pre-dough, dissolve the yeast in lukewarm water. Whisk together the dark bread flour, natural yogurt, and mixed yeast water until almost smooth, then cover and let stand at room temperature for at least 24 hours. Cover and let stand for at least 24 hours, ideally in a small bowl (approx. 650 ml) with a lid loosely placed over the bowl. For the main dough, dissolve the fresh yeast in lukewarm water. Mix together the dark bread flour, white bread flour, potato flour, cane sugar, and salt. Add the oil, pre-dough, and mixed yeast water and mix well with a tablespoon. This works best in a larger bowl (approx. 3.5 l). Loosely place a lid over the bowl and let the dough rise in a warm oven at 45°C (top/bottom heat) for about 1 hour. The dough should now fill the entire bowl. For the bread, add 100 g of dark bread flour and 100 g of white bread flour to the dough and knead in with your hands. Afterward, continue kneading on the worktop. If the dough starts to stick to your hands, wash your hands (preferably with a brush). Then, with dry hands, continue kneading (washing several times if necessary) until the dough is mostly smooth. Shape it into a loaf and place it on a baking sheet lined with baking paper. Cover the loaf with cling film and let it rise again in the preheated oven at 45°C (top/bottom heat) for 45 minutes to 1 hour. Remove the baking sheet from the oven and preheat the oven to 200°C (fan/convection oven). When the oven is hot, remove the cling film, pierce the loaf several times with a fork, immediately place it in the oven, and bake for 50 minutes. Tip: I use “MIX IT – DUNKEL RUSTIKO by Schär” for dark bread flour and “MIX BROT by Schär” for light bread flour.