As we all know, bread experts in our part of the world see soudough bread as the most sophisticated kind.
Those who love home-made bread know that this is a higher level of refinement and one step further in the culinary art then the quick yeast bread.
It become even more complex if you have to make such bead from gluten-free flour.
However, this is not a barrier which you cannot overcome. In many families in which the problem of gluten-intolerance has occurred, such baking is “daily bread”. All you have to do is experiment a little and refine your own recipe.
We’re serving our buckwheat inspiration today and we hope you have a good and tasty time in search of perfect bread.
Recipe:
Time: around 6 - 10 hours + the leavening preparation time
Amount: 1 loaf
Ingredients - Buckwheat sourdough
3 tablespoons buckwheat flour
1 teaspoon brown sugar
3 tablespoons brine from cucumbers
a little warm boiled water for giving the leavening a proper texture
Ingredients - Bread:
200 g steamed potatoes
200-300 ml sourdough
1 teaspoon sugar
200-250 ml water
300 g buckwheat flour
200 g potato flour
1 heaped teaspoon salt
2 tablespoons oil
optionally, water for getting the right texture
Instructions:
Leavening:
Mix all the ingredients thoroughly and add warm water to it so that its texture resembles that of thick cream. Cover it tightly with a tea towel. Use a rubber band as the sourdough’s smell attracts fruit flies. Put it all away for a 24 hours. Uncover it and add a level tablespoon of buckwheat flour and warm water. Stir again, until you get the proper texture.
Repeat it for 3-4 days, until the sourdough has a vinagary smell and taste as well as small air bubbles.
Bread:
Steam the potatoes and put them aside so that they cool. Once they’ve cooled, pour warm water over them and blend them thoroughly until they’re smooth. Then, add the sourdough and sugar. Blend thoroughly again. In a separate bowl, mix all the dry ingredients thoroughly. Use the mixer’s attachment for yeast dough. Add the potatoes and sourdough mixture. Keep blending it for about a minute. Add oil and keep blending for several minutes, so that the dough is well-aerated. If needed, you can add water to get the texture of thick pancake batter. Put it all into a plastic, glass or ceramic bowl. Don’t use a metal one, as the sourdough might react with the metal and soudough bread takes a really long time to rise. Cover it with a tea towel and put it in a warm place for a few hours until the dough doubles its volume (in the summer, it usually takes about 4h and in the winter even up to 8h). Put the dough which has risen into a baking tin greased with oil and sprinkled with buckwheat flour. Remember to leave about 100-150 ml of the dough to make new sourdough. Drizzle the dough in the baking tin with water and smooth it out with your hand. Cover it with a tea towel and put it in a warm place for another hour or two, so that it rises again. Once the dough has risen, put it into the oven heated up to 240°C (without air circulation) and bake for 20 minutes. After 20 minutes, reset the temperature to 200°C and bake for another 30 to 40 minutes. When it's baked, take the bread out of the baking tin and wait until it cools. Wrap it in a linen cloth and put it in a breadbox. Put the rest of the unbaked dough into a jar, add a spoon of buckwheat flour and a bit of warm boiled water. Mix it, cover it with gauze and wait until it rises. Once it’s doubled its volume, you can put it in the fridge, where the sourdough is going to wait until you’re making bread again. If you aren't going to bake bread every week, you should "feed" the leavening with a teaspoon of buckwheat flour and add a little boiled water to it every now and then. You must remember that gluten-free bread cannot be kept longer than for 4 days, as it goes mouldy faster than the bread made from flour containing gluten.
P.S. We’ve got a corn version ready for you as well. It’s been prepared with our families’ members who shouldn’t have buckwheat or potatoes. If you need it, we’ll share it too. :)