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In a large bowl, stir together the starter + water+ eggs.
In a separate bowl, mix all of the flours + salt + xanthan gum + sugar.
Add the oil or butter to the dry ingredients.
Use your mixer to mix until well blended.
While the mixer is on low, slowly pour the liquid ingredients into the dry ingredients.
Don’t do it once or too quickly, you may end up with lumpy dough.
If you are mixing by hand, pour it approximately a cup at a time and mix.
Let the dough sit out in a warm place for at least 6 hours.
When baking, place the dough on parchment paper on a flat surface.
You should be gentle with the dough so that it keeps the air bubbles intact from the sourdough action.
Let it rest for 4-8 hours.
Preheat the oven to 5000 F with a cast iron Dutch oven.
You can also use 1 1/2 quart Corning ware casserole dish with glass lid.
Gently slice the top of the loaf a few times with a serrated knife and place into the preheated pan.
Bake for 15 minutes.
Take off the cover and reduce heat to 4500 F. bake for another 20 minutes.
Let the bread cool completely before slicing.
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