Recipe:
Pre-ferment:
100g GF starter (active or discard)
80g GF blend (Namaste, Bob's, King Arthur) *
100-130g filtered water
Mix ingredients together until a thick pancake or waffle batter consistency. Cover and let it rise overnight or in a warm oven until its active and bubbly.
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250-300g preferment or active GF sourdough starter **
22g whole psyllium husk (not powder) ***
400g filtered water
20g oil (preferably not seed oils)
20g sugar (castor, maple syrup, honey, or other)
Mix together all the ingredients before adding dry ingredients.
400g GF flour blend
12g salt (smaller granules make for a more even bake)
Mix with a dough hook for 4-5 minutes on medium-high in your mixer, or by hand for 8 minutes.
Flour surface generously with GF flour. Turn dough out onto floured surface and knead the dough in your preferred shape (sandwich or round boule).
Sandwich: place in sandwich tin/glass dish with parchment paper, cover, and let it rise in a humid area for 1.5 to 4 hours.
Artisan Boule: place in a small/medium bowl or banneton basket and cover.
I like to do about 3 hours, if I have the time. When I'm pressed for time, I can successfully cut the time short with a very humid and warm proofing environment.
After proofing, preheat the oven to 425 degrees F. Place shallow pan (do not use glass) of water into the oven while it preheats. If baking a boule, place the dutch oven into the oven while it preheats.
Score dough.
When the oven is preheated, place sandwich loaf (uncovered) into the oven and bake for 1 hour.
The boule will need to be flipped onto parchment paper and transferred into the hot dutch oven to bake (with the lid on) for 45 minutes. After 45 minutes, remove bread from dutch oven and bake for an additional 10-15 minutes on the rack.
Let fully cool (if you can) and enjoy!
Notes:
* You will want to make sure your blend does not contain dairy. It may contain Xanthan Gum, and that is perfectly fine.
** I have had success with less than 300g of active starter, so don't worry if you do not have enough to reach 300g total.
*** In the video, I said 20g, but I have found 22g to be a better number for this amount of water.