Recipe
8 hr 35 min
Country White Sourdough Bread
This gluten-free boule may look like your basic white bread, but bite into a freshly baked slice and you’ll realize this sourdough bread is far greater than the sum of its parts. Photograph by Aran Goyoaga
Time
8 hr 35 minYield
Makes 1 batardWhy This Recipe Works
When we think of a basic white, tender, and soft sourdough bread, this is it. The crumb is moist and has small air pockets, and the crust is soft and golden. It is perfect for all kinds of sandwiches and even French toast. Proofing the dough in an oval banneton (proofing basket) creates the batard shape, a round banneton will create a boule.
Ingredients
Sponge
170 grams filtered water, at around 75° to 80°F (24" to 29°C)
150 grams Whole-Grain Brown Rice-Teff Sourdough Starter
70 grams sorghum flour
70 grams superfine brown rice flour
Dough
25 grams psyllium husk powder
370 grams filtered water, at around 75° to 80°F (24° to 29°C)
20 grams maple syrup
12 grams extra-virgin olive oil
105 grams sorghum flour
90 grams millet flour
90 grams tapioca starch
10 grams kosher salt
White rice flour, for dusting
Instructions
Cook along with these step-by-step instructions
- Make the Sponge: In a medium bowl, whisk together the water, starter, sorghum flour, and brown rice flour until smooth. Cover with a kitchen towel or plate and proof for 3 to 4 hours, until it feels mousse-like when you run a spoon through it.
- Make the dough: In a medium bowl, whisk together the psyllium, water, maple syrup, and olive oil until smooth. Let it gel for 5 minutes. In a stand mixer, stir together the sorghum flour, millet flour, tapioca starch, and salt. Add the sponge and psyllium gel. Snap on the dough hook and mix on medium speed until the dough comes together, 2 to 4 minutes. The dough should be moist and hold together nicely. Transfer to a work surface and knead a few times. Shape into a tight ball and then into an oval. Lightly dust an oval banneton with some white rice flour and place the dough in it seam-side up.
- Proof the dough: Cover the banneton with a kitchen towel and proof until it feels slightly light to the touch, 2 to 4 hours. (Alternatively, proof for 1 hour at room temperature and then 10 to 12 hours in the refrigerator.) The dough will only rise about 25 percent, and don’t worry if it doesn’t seem that much lighter. It will rise in the oven.
- Preheat the oven: Position a rack in the bottom third of the oven and place a cast-iron Dutch oven on the rack. Preheat the oven to 500 degrees. Once the oven has reached temperature, let the dutch oven continue heating for 15 minutes.
- Bake the bread: Cut an 8-inch square piece of parchment paper and place it on a work surface. Invert the dough onto the parchment. Dust the top with a littel bit of white rice flour and score the top of the dough. Lift the dough with the parchment into the Dutch oven. Add 2 or 3 ice cubes next to the dough, cover with the lid, and bake for 45 minutes. Remove the lid, reduce the oven temperature to 450 degrees, and bake for 15 minutes, or until golden brown.
- Cool the bread: Place the bread on a wire rack to cool for at least 1 hour before cutting into it. Store the bread at room temperature wrapped in a paper bag for up to 2 days.
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