Gluten Free Sourdough (1-1 GF Flour)

Method

1. Make sure the starter is active and aerated before mixing the dough. If it needs feeding, combine 30–50 g starter with 50 g 1:1 flour and 50 g water, then leave at approximately 24°C until light and bubbly.
2. In a large bowl, whisk together 260 g warm water, the active starter, apple cider vinegar and olive oil.
3. In a separate bowl, thoroughly combine the flour, salt and any optional seeds or yeast.
4. Add the wet mixture to the dry ingredients. Mix until no dry patches remain, allowing up to 5 minutes with warm water or 10 minutes with cold water.
5. Leave the dough to hydrate for 15 minutes. Gluten-free dough will feel wetter and less elastic than wheat dough. Add some or all of the remaining water only if needed.
6. Turn the dough onto a clean bench and smooth the surface. Shape it, add seeds to the top if desired, then place it in a lightly floured banneton or lined loaf tin.
7. Cover and proof until the dough has risen by approximately 50–60% and the top looks domed. Use the dough’s rise rather than the clock as your guide.
8. For an optional cold proof, cover the dough once it has risen by 50–60% and refrigerate for 8–12 hours.
9. Preheat the oven and lidded Dutch oven to 240–250°C. Once the oven reaches temperature, continue heating the Dutch oven for another 30–40 minutes.
10. Transfer the dough to a sling without flipping it, then score the top 1.5–2 cm deep. Add 2 ice cubes for steam if desired.
11. Bake with the lid on for approximately 30 minutes. Remove the lid, reduce the oven to 230°C and bake for another 30–40 minutes, until deeply golden and 100°C internally.
12. Transfer to a wire rack and allow the loaf to cool completely before slicing.