INGREDIENTS
20 grams whole psyllium husks, use 18g if using powder.
* 400 grams water, room temperature or warm
* 10 grams sugar, optional. Honey/maple syrup can be used instead.
* 180 grams buckwheat flour
* 70 grams tapioca starch or arrowroot starch
* 80 grams potato starch or cornstarch
* 10-12 grams salt, adjust to taste
* 2 teaspoon baking powder, make sure it is gluten-free
* 70 grams active gluten-free sourdough starter
Instructions
1. First, we will make psyllium gel. Combine psyllium husk and water in a medium-sized bowl and whisk to prevent clumping.
Add the sugar to the bowl and set it aside for a couple minutes.
2. Combine the flour, starches, baking powder, and salt in a separate large mixing bowl and whisk to incorporate.
3. Now, add the sourdough starter to the bowl with psyllium gel and stir to combine.
4. Add the wet ingredients to the bowl with the dry ingredients and mix using an electric mixer with dough hooks or do it by hand.
Mix until the dough comes together and all ingredients seem to have incorporated evenly.
The dough will be sticky but workable.
5. Turn the dough over onto a lightly floured working surface and flatten it out as you see in the picture in the post.
Dust the dough with extra flour if it is sticking to your hands too much!
Fold each side of the dough onto itself as you see in the pictures, flip, and shape the dough into a ball.
6. Place the dough upside down into the banneton basket or a mixing bowl lined with a kitchen towel if you don’t use a banneton. Cover the bread with a tea towel to prevent it from drying out.
Leave the loaf to ferment for 5-7 hours at room temperature (21-24C/60-75F) or for 12-18 hours in the refrigerator.
7. Once the bread is done proofing, transfer the loaf onto a piece of parchment paper (handle the dough carefully to avoid deflating it) and score in a pattern you like or as you see in the picture.
Lower the parchment with the bread into a cold Dutch oven, cover with the lid, and place the Dutch oven into a cold oven.
Start preheating the oven to 450F/230C and once it’s preheated, start the timer for 40 minutes.
After 40 minutes, take the loaf out of the Dutch oven and transfer it to the oven rack. Lower the temperature to 350F/175C and bake uncovered for another 30 minutes.
Once the bread is done baking, transfer it to a cooling rack and let it sit until no longer warm to the touch. Slice and enjoy!
Notes
Tip!
Wrap the loaf into a kitchen towel 30 minutes into the cooling process to soften the crust. Alternatively, if the loaf is hard to cut, place it into the microwave for a minute and slice.
Store buckwheat sourdough at room temperature for 3-4 days or slice it and freeze for up to 3 months.
To defrost, simply place a few slices into the microwave for a couple minutes or toast them
