This gluten-free sourdough bread is made with an easy starter and delivers a perfect loaf with a chewy texture and crisp crust.
Remove the starter from the fridge and feed it with 30-50g of whole grain flour and 30-50g of water. Stir and cover tightly. Leave on the counter until nearly doubled in size.
In a stand mixer bowl, combine water, olive oil, honey, gluten free bread flour blend, psyllium husks, baking powder, salt, and active starter. Knead with the dough hook for 5 minutes on medium high.
Cover the dough and let it rise in a warm, draft-free area until puffed, about 3-4 hours. Then refrigerate overnight.
The next day, turn the dough out onto a well-floured surface. If using baking soda, add it to the dough and knead until smooth.
Form the dough into a round and place it in a floured banneton basket or a floured tea towel-lined bowl. Cover and let it rise until it reaches the top of the banneton or bowl, 2-6 hours.
Towards the end of the rising time, place a Dutch oven with lid into the oven and preheat it to 500°F for 30 minutes.
When the dough has finished rising, flip it onto a sheet of parchment paper and slash it with a lame or serrated knife.
Place the loaf in the Dutch oven, parchment and all, and replace the lid. Reduce the oven temperature to 450°F and bake for 40 minutes. Remove the lid and continue baking for another 20 minutes.
Remove the bread from the oven and allow it to cool before slicing.
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