500g white bread flour
300g starter
12g salt
380g warm water

Fabulous and delicious gluten free bread.

In the afternoon / evening

Mix the flour with the salt then add to the bowl with the starter. Add the warm water and mix well with a spoon for about 1min or until you have incorporated all flour into the mix.
Place the dough into a baking tin, cover with cling film and leave overnight to prove in the fridge.

There is no need to stretch & fold as there is no gluten to be developed.

Next morning, take the bread dough out of the fridge and let it come to room temperature.

Pre-heat your oven to 230’C and once it reached temperature, bake the bread.

Bake
230’C 20min with medium steam

230’C 30min without steam

Internal bread temperature should reach 95’C. Leave on a wire rack to cool down.