This recipe came in a book "Gluten-free & Vegan BREAD" by Jenniffer Katzinger. It´s been such a fun studying it, trying new things, learning and experimenting. This bread is an absolute success! —Ausra de Araujo
Mother Wild Starter (google it pls, it takes 48h to create)
Filtered Water, room temperature
Filtered water, room temperature
In This Recipe
Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature.
For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed.
Preheat oven to 230ºC with a water bath on the bottom of the oven.
Bake the Batard for 10 min, then reduce temperature to 220ºC and bake for more 55, till golden and crusty.