If you bake or eat gluten free, you know it can be very difficult it is to strike the right balance with taste, texture and safety for some of the simpler baked goods others take for granted. The leaving agents and stabilizers many of us have to avoid are essential to getting good results in baking.
There are a few variables I have experimented with and decided they’re very important to success in this recipe: adequate proofing stages and proper pan use.
Two warm rises (one bulk fermentation and one post-shape proof) are essential. The bulk fermenation step is important to get the sourdough to activate throughout the other ingredients. While you won’t likely see the kind of bubbling common on glutenous sourdough, you will be able to smell the classic sourdough odor towards the end of this phase.
Is a Pullman loaf pan useful? Definitely! With gluten free sourdough baking, getting a good rise is critical. The straight sides of a pullman loaf give support the dough needs to climb. The lid offers an enclosure similar to a dutch oven to trap steam and encourage better moisture protection for the dough as it bakes.
If you try this recipe, please take a moment to comment and like it!
