How to bake
From Mixing Bowl to Oven: Easy Steps to Gluten-Free Baking Success!
Start your gluten-free baking adventure by pouring the dried sourdough starter mix into a bowl and adding water. It will take 6 to 12 hours to be ready and active to be used in our bread premix.
Our premix breads of high-quality gluten-free and organic ingredients are the foundation for our delicious breads.
Add the 320g to 330g of water and 15g of oil to the premix. This will help activate the ingredients and create the perfect consistency for your dough. Star Kneading your dough and add a bit more water if needed.
Roll up your sleeves and begin mixing the dough. Once all ingredients are mixed, cover the bowl with a wet tea towel and let the dough rest for an hour. After about an hour, knead the dough mixture for a minute to make sure all ingredients are well mixed in. It will be stickier than a dough with gluten, so make sure to wet your hands when mixing. Shape the dough into a nice shape and let it rest for 5 hours. When the dough has visibly risen, cover the dough with a wet towel and let it rest in the fridge overnight. This allows the flavors to develop and enhances the texture of the final loaf.
The anticipation is over! Preheat your oven at 250C, take the dough, place it in a loaf pan, and spray a bit of water to create steam in the oven. Bake your bread for 10 minutes at maximum heat and then lower the temperature to 225C and bake for an additional 35 to 40 minutes. As the aroma of freshly baked bread fills your kitchen, you'll know it's time to take your golden, gluten-free masterpiece out of the oven. Allow it to cool slightly before slicing and savoring the taste of your homemade gluten-free bread. Enjoy the fruits of your baking labour!