Sourdough Bread

Sourdough Bread

Pro tip: Sourdough is a slow-food love story between patience and science. No shortcuts. No rushing the magic. Wild yeast does things on its own schedule — and we respect that in this kitchen.

This is baking chemistry at its finest: time, temperature, fermentation, and just a little baker intuition coming together to create something truly special. And when that loaf finally comes out of the oven? Crackly crust. Tangy crumb. Absolute glory.

Slice it slowly. Butter it generously. Savor every bite — you earned that loaf.

Ingredients: 

Directions: 

  1. In a large bowl or the bowl of a stand mixer, add the gluten-free flour, salt, unfed sourdough starter, and room-temperature water. Mix until fully combined and no dry flour remains. The dough will be thick, sticky, and closer to a batter than traditional bread dough. Scrape down the sides of the bowl, lightly smooth the surface of the dough, and cover.
  2. Let the dough rise at room temperature in a draft-free spot for 6 to 9 hours, depending on the temperature of your kitchen. The dough is ready when it looks puffy and slightly domed, has small bubbles visible beneath the surface, and has increased in size by about 50 to 75 percent.Do not allow the dough to double, as gluten-free dough can collapse if over-proofed. If the dough begins to sink in the center, move on to the next step immediately.
  3. Lightly flour your hands and gently turn the dough out onto a floured surface. Shape the dough into a round by carefully tucking the edges underneath. The dough should feel light and airy while still holding its shape. Transfer the dough seam-side up into a floured kitchen towel. Cover tightly.
  4. Place the covered dough in the refrigerator and let it cold proof for 12 to 16 hours. This slow, cold rise helps control fermentation, improve structure, and develop flavor. Do not skip this step, as it is essential for consistent gluten-free sourdough results.
  5. (if you do not have a dutch over no worries) Place a Dutch oven with the lid on into the oven and preheat to 500°F for at least 30 minutes so it is fully heated before baking. To use a different baking vessel; stockpot, ceramic baker, roasting pot or cast-iron pot be sure to have a tight lid - you want to trap the steam.
    • Cover and bake 20 minutes.
    • Remove lid and bake 20–25 minutes.
    • Even a slightly lighter pot will work fine.
    • Preheat pot in oven at 450–500°F.
    • Carefully place dough inside

7. Place a baking vessel of your choice with the lid on in the oven and preheat to 500°F for at least 30 minutes.

8. Remove the dough from the refrigerator and turn it onto lightly floured parchment paper seam-side down. Dust with flour and score ¾–1 inch deep.

9. Carefully transfer the dough into the hot baking vessel using the parchment paper. Cover and immediately reduce oven temperature to 450°F. Bake covered for 40 minutes. Remove the lid, reduce oven temperature to 425°F, and bake 30–35 minutes, until deeply golden.

10. Remove the bread from the baking vessel and transfer it to a wire rack. Cool completely for at least 2 hours before slicing.. Cutting too early can result in a gummy texture.

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