John Myers
Ingredients for 1 servings:
- 10 g ready-mixed corn ferment
- 30 g ready-made mix (corn base from special baking ferment)
- 500 g flour, gluten-free
- 170 ml water, warm (approx. 40°C)
- 180 ml carbonated mineral water
- 1 tsp psyllium husk
- 20 g quinoa sourdough extract
- 1 tsp locust bean gum
- 3 tsp salt
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 handful of sunflower seeds
- 2 tbsp flaxseed
- Water or oil for brushing
Instructions
Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 1 day 2 hours 30 minutes
with baking ferment
The corn flour starter is available ready-made, or you can make it yourself according to the package insert on the special baking ferment. The day before, dissolve the special baking ferment and the base flour from the special baking ferment in water at around 40°C. Stir in 150g of gluten-free flour until a soft dough forms. Let this rise, covered, in a porcelain or earthenware container at warm room temperature for around 12 hours. For the soaking mixture, add the psyllium husks to the mineral water, stirring constantly, until a homogeneous mixture is formed (approx. 10 minutes). For the bread dough, mix all ingredients, then knead by hand until a homogeneous bread dough is formed. Cover and let rise for 1 hour in the oven at 50°C. Knead briefly again. Brush with water or oil. Place in a loaf pan with a lid. Bake in the oven at 200°C top/bottom heat (fan oven: 180°C) for 30 minutes with the lid on, then 30 minutes without the lid.
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