Artisan Gluten-Free Sourdough Bread

Ingredients

• 2 cupsKing Arthur Gluten-Free Bread Flour Blend
• 1 cupgluten-free sourdough starter (active and bubbly)
• 1 cupwarm water
• 1 teaspoonactive dry yeast, proofed in ¼ cup warm water
• 1¼ teaspoonssalt

Instructions

1. 1

   Combine all ingredients in a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes until the dough comes together into a cohesive, slightly sticky mass.

2. 2

   Cover the mixing bowl with a damp towel or plastic wrap. Let the dough rest for 20-30 minutes. This allows the flour to fully absorb the moisture, creating a more workable dough.

3. 3

   Turn the dough out onto a lightly floured surface (use gluten-free flour). Using wet or oiled hands, fold and pat the dough 5-10 times, working it gently until it feels firm and holds its shape. Form into a round ball.

4. 4

   Place the dough in a lightly oiled bowl, cover, and let it proof in a warm spot (75-80°F) for 3.5-4 hours, until it has nearly doubled in size and feels airy.

5. 5

   Gently turn the dough out and knead it a few times to redistribute the air. Shape it back into a round loaf. Place on a piece of parchment paper.

6. 6

   Place your cast iron Dutch oven (with lid) in the oven and preheat to 500°F for 45 minutes. This ensures a crispy, professional crust.

7. 7

   Using a sharp knife or bread lame, score the top of the loaf with your desired pattern (a simple cross or slash works beautifully). Carefully remove the hot Dutch oven, lift the dough (using the parchment paper) and place it inside. Cover with the lid and bake for 40 minutes.

8. 8

   Remove the lid and continue baking for 15 minutes to develop a deep golden-brown crust.

9. 9

   Carefully transfer the bread to a cooling rack. Let it rest for 1-2 hours before slicing. This resting period is crucial—it allows the interior crumb to set properly and prevents gumminess.