Gluten-free white sourdough bread

Ingredients for 1 servings:

• 500 g flour mix, gluten-free, e.g. Schär Mix B
• 100 g flour mix, gluten-free, e.g. Schär Mix dark
• 150 g sourdough, gluten-free
• 10 g fresh yeast
• 650 g water
• 1 tsp psyllium husk flour
• 10 g salt
• 3 g agave syrup
• 1 tsp apple cider vinegar

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

for a clay pot

Preheat the oven to 240°C (top/bottom heat). Mix all dry ingredients in a bowl. Make a well and add the sourdough starter. Take 1 jar of the water and mix the salt, yeast, agave syrup, and apple cider vinegar into it. Let stand briefly until a light foam forms. Add the mixture to the dry ingredients and knead with a food processor. Gradually add the remaining water. This will form a slightly sticky dough. Carefully loosen the dough from the edges and shape it into a ball in the bowl using a floured spatula. Then plop it into the cold clay pot. Spray with water. Place the covered clay pot on the bottom rack of the oven and bake with the lid closed for 50 minutes. After 50 minutes, plop the bread onto the baking sheet or oven rack and bake for another 15 to 20 minutes, until it is cooked through. Don’t forget to tap it.