Gluten-Free Sourdough Bread

Ingredients

• 1 1/2 cup gluten-free sourdough starter made with bread flour (259g)
• 1 3/4 cup water (plus 1 tbsp (412g total), warm (110°F))
• 3 1/4 cup King Arthur Gluten-Free Bread Flour (390g, plus more for kneading and dusting)
• 1 tbsp granulated sugar (12g)
• 1 3/4 tsp table salt (10g)
• 1 cup water (for steam)

Instructions

1. 1

   In the bowl of a stand mixer fitted with the flat beater attachment, combine all dough ingredients on medium speed for 2 to 3 minutes, until the mixture is cohesive and smooth. The dough will be very sticky, wet, and batter-like at this stage.

2. 2

   Cover the bowl and allow the dough to rest for 20 minutes so the flour hydrates and the dough becomes stiffer.

   20 min
3. 3

   On a gluten-free floured work surface, gently knead the dough by folding it in half toward you, patting it down, rotating 90°, and folding again. Repeat five to seven times, until the dough is firmer, smoother, and easier to handle. Dust your work surface, hands, and dough lightly with flour as needed to prevent sticking.

4. 4

   Return the dough to the bowl, cover, and allow it to rise for 2 1/2 to 4 hours, or until very puffy. If your home is cool, place the bowl in a warm area like an oven with the light on or a sunny window.

   150 min
5. 5

   Transfer the dough to a greased or floured surface and gently deflate it. Shape it into a loose bâtard or boule by molding and massaging it into shape (it will not hold a tight shape like conventional sourdough). Place the shaped dough seam-side up in a brotform, bowl, or vessel lined with a towel and dusted with flour.

6. 6

   For the most flavorful bread, cover the brotform with plastic wrap or a reusable bowl cover and refrigerate for 16 to 24 hours. Otherwise, cover and let it rise for 45 to 60 minutes at room temperature, until puffy.

   1080 min
7. 7

   Preheat the oven to 500°F for at least 45 minutes with a cast iron pan on the bottom rack or lowest rack. Place a baking steel or stone on the middle rack to preheat.

   45 min
8. 8

   Line a baker's peel, rimless cookie sheet, or the back of a sheet pan with parchment. Turn the dough out onto the parchment and cut slashes in the top using a lame or very sharp knife.

9. 9

   Using the peel, cookie sheet, or inverted sheet pan, slide the dough (still on parchment) onto the baking steel or stone. Carefully pour about 1 cup of water into the cast iron pan and quickly shut the oven door. Wear good oven mitts as the water will turn into hot, billowing steam.

10. 10

    Immediately reduce the oven temperature to 450°F and bake for 45 to 50 minutes, or until the bread is very well browned and reaches an internal temperature of 209°F when measured with a digital thermometer.

    48 min
11. 11

    For the crispest crust, turn off the oven, crack it open about 2 inches, and allow the bread to cool completely inside. Ideally, slice the bread the next day, or at least 8 hours after removing it from the oven.

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