Gluten Free Sourdough
I have no clue to score this in an aesthetic way…but it does come out fluffy/soft.
The only thing I’m wondering is how to get a crispier outside and if there’s a way to keep the bottom from getting so tough.
I’m using King Arthur gluten free bread flour and recipe.
Active starter 22g
GF Bread Flour 80g
Water 160g
Honey 12g
Salt 10g
Combine to shaggy dough(resembles batter)
Cover for 20 mins
Knead / fold for about 3-5 mins till smooth
6 hour bulk ferment in my kitchen (72 degrees)
Proof over night in my fridge
Bake in a covered roasting pan at 500 for 15 mins
Drop to 475 uncovered for 20 mins
Either way it’s certainly the best bread my gluten free wife has ever had (her words not mine and she’s probably just being nice)
Just looking to nail the crispy crust and figure out the bottom.
Thanks!