Gluten-free Sourdough Bread

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	9 hrs 40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (sourdough mixture)

50 g flour, dark mixture, luten-free
50 g natural yourt
50 ml water
10 g yeast, fresh

For the dough:

Instructions

Sourdough approach:
Mix the flour with the water, the yeast and the yoghurt well and leave to stand overnight, covered.
Dough:
The next day, put 300 g flour in a bowl and mix with the cane sugar and salt. Crumble the yeast on top and then completely add the sourdough mixture from the day before. Pour in water and oil and knead everything into a nice dough.
Cover and let stand for about 1 hour, then place on a baking board and knead in the remaining 30 g of flour. Place in a proofing basket sprinkled with gluten-free flour and cover for another 30 minutes. Then turn it out onto a baking tray lined with baking paper and spray with water.
Bake in the oven preheated to 200 degrees for about 50 minutes.
Not only does it look like normal bread, it tastes like it too.

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