This sourdough recipe contains no additional dry yeast but rather relies on the Sourdough Starter we provided for you earlier. While you’re only going to get a perfect SanFran Sourdough by making a loaf from the natural yeasts found only in that area of the country, this loaf has the same, traditional Characteristics of that bread – a crackling, chewy crust hides a fluffy, moist crumb, which will keep for about a week on the counter. The older your starter the better this bread will be! Note: for a really proper sourdough texture, crust and appearance, you really MUST use either a well greased dutch oven (like a Le Crueset) or a stoneware bread cloche.
As with all homemade bread, your bread may need to be refreshed in the microwave or toaster after 48 hours.
4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour
2 1/4 c lukewarm water
1 tsp salt
In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water and salt. Blend on high speed for 4 minutes, or until completely combined – the texture will be between the texture of a very soft cookie dough and a drop biscuit dough.
Grease a dutch oven or the bottom of a bread cloche and place the sourdough within the container. Using wet hands, smooth the dough until it completely fills the bottom of the dutch oven or bread cloche. Taking wet hands create a divot between the edge of the pan and the dough that reaches all the way to the floor of the pan – this will have the effect of forcing the dough up into a more domed shape. Using wet hands, smooth the top again to create a domed appearance.
Take a very sharp, wet knife and creat a cross hatch design in the top of the dough, by cutting three 1/4 inch deep slashes across the top of the dough. Turn the pan 90 degrees and repeat.
Lightly sprinkle the top of the dough with water and place in a warm place, covered, for 30 minutes to an hour, while you heat the oven.
Heat the oven to 450 degrees. (make sure you cloche can withstand high heat!)
Cover the dutch oven or bread cloche with the lid and place into the hot oven. Bake for 30 minutes.
Remove the lid and continue to bake for another 30 minutes, or until the crust is very golden and the loaf sounds hollow when you rap it with your knuckles.
The interior of the bread should be around 200 degrees, if you’re so inclined to measure!
Remove immediately from the pan or cloche to a rack and allow to cool for at least 30 minutes but preferably until completely cool before slicing.