It's finally here! The day you've been waiting for. Hopefully, you have a strong robust gluten-free starter going. If not then please click the link to get your starter and make sure you have a robust gluten-free starter. You do NOT need a lot of starter kept on the counter because you will build a leaven for each loaf of bread.

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We are going to begin with creating a leaven. A leaven is simply an offshoot of your sourdough starter. It will be used entirely rather than just a portion. The leaven is a fresh rise, with fresh flour and water. This will be done based on the weight needed for your bread.
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Equipment you will need: Scale (or measuring cups), Non-chlorinated water, metal mixing spoons, whisk, banneton basket, tea towel, mixer with a bread hook, dutch oven with lid.

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White Sourdough Bread

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Sourdough Leaven:
Total weight needed is 250grams (Approximately 1 US cup)
50 grams starter (1/4 cup)
100 grams water (Approximately 1/2 cup)
100 grams (Rounded 3/4 cup) cup for cup blend (Cup4Cup, King Arthur Measure for Measure, Bobs Red Mill 1 for 1)

Sourdough Bread:
315 Grams water chlorine free
18 (2 tbsp) Grams Psyllium Husk Fiber
90 (about 2/3 cup) grams cup for cup flour
75 grams millet flour
100 grams tapioca starch
10 grams of salt

Directions:

Prep Leaven 24-48 hours ahead. Make sure you get a good rise on your leaven as this will be your main lift for the bread.
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Baking Day:
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Mix 315 grams of chlorine-free water with the psyllium husk fiber together in a bowl. Set aside until the mix becomes gelatinous.
Mix Dry Ingredients into a mixer bowl and whisk together evenly.

Whisk leaven into gelatinous fiber mixture and then pour over the top of the dry mix.

Using the bread hook on your stand mixer or hand mixer slowly incorporate the fiber mix into the dry mix about 2 minutes. Turn the speed up to medium and mix until the dough is fully incorporated. Do not add water to make this easier.

Once the mixture is fully incorporated turn out onto a piece of greased parchment paper. Work the dough into a good ball. Place the dough into a well-floured banneton basket or mixing bowl. If using a mixing bowl grease the bowl first and then flour. Wet a towel and cover the basket/bowl.
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Baking Options:

Day of baking: Heat oven and Dutch oven baking dish to 425.

1. Bake Same Day - Set the dough with the wet towel in a warm area for approximately 3 hours. The dough will not rise but it will move from the initial texture to a slightly spongy texture. When it does you know it is ready to bake. Move dough from the bowl/basket onto a piece of parchment paper. Dust the bread with flour. Using a lame, cut designs into the dough. Then place into dutch oven and cover with the hot lid. In 25 min. remove the lid and lower the oven temperature to 400 for 45 minutes.
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2. Baking Next Day - Set dough with a wet towel in a warm area for 1 hour. Move immediately to the fridge. Leave up to 15 hours. Remove from fridge, place on parchment paper, dust with flour, cut designs with lame, put into hot Dutch oven, and cover with hot lid. Bake at 425 for 25 minutes. Remove the lid, lower the temperature to 400, and bake for 45 minutes.

Cooling:

Remove the bread from the oven and place on a cooling rack. Leave until completely cool. This will provide the biggest height, the most aeration, and the best texture for the bread. It will keep for 4 days on the counter but can be frozen once cold.

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