Pain au levain sans gluten

Ingrédients

• 1 cup gluten-free flour (about 120g King Arthur’s Measure for measure gluten-free flour)
• 1/2 cup cool water
• 1 cup ripe gluten-free sourdough starter (about 230g)
• 1 1/2 cups warm water
• 2 teaspoons instant yeast
• 2 teaspoons sea salt
• 5 cups gluten-free all-purpose flour (about 600g King Arthur GF Measure for Measure)
• Optional : 2 tablespoons Xanthan Gum - Only if your flour doesn't include any.

Préparation

1. 1

   To Make Gluten Free Sourdough Starter: Combine 1...: To Make Gluten Free Sourdough Starter: Combine 1 cup flour with 1/2 cup cool water. Cover and allow to sit at room temperature overnight. Each morning for 5-10 days, remove and discard half of the starter, then feed with another cup of flour and 1/2 cup of water.

2. 2

   You will know that the starter is ready...: You will know that the starter is ready when it is very active and will double in size in a couple of hours.

3. 3

   Combine all your ingredients in a large bowl....: Combine all your ingredients in a large bowl. Knead to form a smooth dough.

4. 4

   Place the dough in a lightly greased bowl...: Place the dough in a lightly greased bowl and cover with a kitchen towel. Let the dough rest for 2 hours in a warm place, until it's double in size.

5. 5

   Shape the dough by pulling the edges into...: Shape the dough by pulling the edges into the center. Turn it over so the seam is on the bottom of the dough. For a ball and then let the dough rest for another 15 minutes.

6. 6

   Preheat the oven to 400°F/200°C while the loaf...: Preheat the oven to 400°F/200°C while the loaf rests.

7. 7

   Place the rested dough on a lightly greased...: Place the rested dough on a lightly greased parchment-lined baking sheet.

8. 8

   Dust the dough with flour. You can optionally...: Dust the dough with flour. You can optionally make some cuts into the dough, using a sharp knife.

9. 9

   Bake the bread for 30 minutes at 400°F....: Bake the bread for 30 minutes at 400°F. Then reduce the heat to 350°F and bake for 30 more minutes, until the bread is a very deep golden brown. Remove it from the oven and cool on a cooling rack.