Sourdough baking with Gluten Free flours can be harder to master than baking with Wheat or Rye flours. The Starter requires longer feeding times to properly ferment and feed the yeasts, and Opara (1st Dough) takes longer to ferment.
Due to this longer fermentation, the phytates contained in grains and pulses are being completely broken down by phytase enzyme activated in Sourdough culture, creating very nutritions baked goods.
Traditionally, Gluten Free grains, pulses and their flours were fermented in porriges, while low gluten Wheat and Rye flours used in breads.
TRADITIONAL LONG FERMENTATION 100% GLUTEN FREE BREAD RECIPE:
This family recipe is for the bread baked in bread tin (loaf pan), which is also used for proofing. Any variety of Whole Gluten Free flours and their combinations can be used: Corn, Buckwheat, Millet, Quinoa, Oats, Potato, Rice, Sorghum, Flaxseed meal or Flax seeds, Arrow Root, Amaranth, Chia seeds, Poppy seeds, Pepitas, Sunflower seeds, Quinoa - whole seeds or meal.
This recipe uses 50% Corn flour out of total flour quantity.
Opara (1st Dough):
1 Cup flour (1 Tea Spoon of Flaxseed or Chia seeds, or 1 Table Spoon Buckwheat flour),
2 Cups warm water (+1 Cup more),
1 Cup 100% Gluten Free Starter.
Mix well and leave in warm place for 4 hours to ferment. Add 1 cup more water if the mixture is thick (it needs to be moisture and watery), mix and leave for another 4 hours. The mixture will become porous and expand. It should not be too thick and dry.
2nd Dough:
3 Cups flour (1 Table Spoon of Flaxseed or Chia seeds or 1 Cup of Buckwheat flour),
1 Table spoons Salt,
Before putting the trays inside the oven, heat it up to 180 C.
Quantities for flour and water may vary slightly, depending on the flours used.
1 cup is 250 ml.
Yield: 2 loaves by 1/2 kg.
1 Cup flour (1 Tea Spoon of Flaxseed or Chia seeds, or 1 Table Spoon Buckwheat flour),
2 Cups warm water (+1 Cup more),
1 Cup 100% Gluten Free Starter.
Mix well and leave in warm place for 4 hours to ferment. Add 1 cup more water if the mixture is thick (it needs to be moisture and watery), mix and leave for another 4 hours. The mixture will become porous and expand. It should not be too thick and dry.
2nd Dough:
3 Cups flour (1 Table Spoon of Flaxseed or Chia seeds or 1 Cup of Buckwheat flour),
1 Table spoons Salt,
4 Cups water (+1 Cup more),
1/4-1/3 Cup of Cold-Pressed Hempseed or Flaxseed oil (Olive oil can be substituted).
Add water and flour to Opara and mix well. The mixture should be watery (not dry). Leave for 4 hours to proof.
1/4-1/3 Cup of Cold-Pressed Hempseed or Flaxseed oil (Olive oil can be substituted).
Add water and flour to Opara and mix well. The mixture should be watery (not dry). Leave for 4 hours to proof.
Add 1 cup more water if the mixture is thick, add salt and oil, leave for 4-6 hours to proof. Mix well for 5 minutes, transfer the mixture to the proofing/baking tin (greased with oil or lined with baking paper) and leave for 4 hours to proof.
The total fermentation time for both Doughs is 22-24 hours, depending on room temperature and the flours used. The dough should become light and porous, semi-dry.
Before putting the trays inside the oven, heat it up to 180 C.
Use any seeds to decorate the loaves: poppy seeds, sunflower seeds, pepitas, chia seeds, flaxseeds, sesame seeds by wetting the surface of dough and sprinkling the seeds on the top.
Pour half a cup of cool water inside the oven, and put the trays with loaves in. Bake for 1 hour until the tops become golden.
Take the loaves off trays and turn out onto the wooden boards or racks to cool down straight after they finish baking.
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