Summary

Ingredients

• 500 g flour mixture, luten-free, e.. Schär Mix B
• 100 g flour mixture, luten-free, e.. Schär Mix dark
• 150 g sourdouh, luten-free
• 10 g fresh yeast
• 650 g water
• 1 teaspoon psyllium husk flour
• 10 g salt
• 3 g aave syrup
• 1 teaspoon apple cider vinegar

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Instructions

1. Preheat the oven to 240 ° C top / bottom heat.
2. Mix all dry ingredients in a bowl. Make a well and add the sourdough. Remove 1 glass from the amount of water and mix in salt, yeast, agave syrup and apple cider vinegar. Let stand briefly until a light foam forms.
3. Add the mixture to the dry ingredients and knead with the food processor. Gradually add the rest of the water. The result is a slightly sticky dough. Carefully peel the dough off the edge and shape into a ball with the floured dough scraper in the bowl. Then let it flop into the cold clay pot. Sprinkle with water.
4. Put the closed clay pot on the lower rail in the oven and bake for 50 minutes with the lid closed. After 50 minutes, let the bread flop on the baking tray or the wire rack and bake for about 15 to 20 minutes until it is through. Don`t forget to knock.