Less-Sour Sourdough Loaf

less-sour sourdough loaf, sliced

Using the same ingredients and processes that produce a very tart loaf, a slight shift in strategy transforms sour to not-sour. This bread finishes faster, has a drier crumb, and can be easily modified for personal preference.

Yield:  one, 8 ounce (225 gram) loaf.
Time to make: 30 minutes active. 1 hour proof. 60 minutes baking. (see notes)
Tools needed:  Coffee or spice grinder. Stand mixer with paddle attachment. Bakers parchment.  Measuring cups and spoons, or scale. Silicone spatula.

Ingredients

4 heaping Tablespoons (48 grams) potato starch
3 Tablespoons + 1 teaspoon (32 grams) tapioca starch
3 Tablespoons + 1/2 teaspoon (30 grams) brown rice flour
2 Tablespoons + 2 teaspoons (15 grams) gluten-free oat flour
2 teaspoons (9 grams) gluten-free steel cut oats
2 teaspoons (9 grams) coarse buckwheat flour
1 1/4 teaspoon (4 grams) xanthan gum
5/8 teaspoon (4 grams) salt
1 1/2 Tablespoon (25 grams) pre-dough
1/4 teaspoon (1 gram) instant yeast
2/3 cup (140 Ml) water at room temperature

Pre-dough ingredients and instructions

6 Tablespoons (60 grams) coarse, long-grain brown rice flour
2 Tablespoons + 2 teaspoons (15 grams) gluten-free oat flour
1 1/2 teaspoon (7 grams) gluten-free steel cut oats
1 1/2 teaspoon (7 grams) coarse buckwheat flour
2 Tablespoons (15 grams) brown rice sourdough starter
80 Ml water

Procedure:

The day before baking, mix all ingredients in a container that can be covered, such as a Tupperware storage bowl. Allow to proof for 4 hours at 78 F, or until the pre-dough rises and begins to bubble. Cover and place in refrigerator.

Notes:
Coarse flours are made by grinding whole grains in a coffee or spice grinder. Flours that are not specified as "Coarse" are store-bought.

To make a more-sour loaf, halve the instant yeast or remove altogether. Proof for 2 hours for a moderately sour result, 4 hours for a tart loaf and 8 hours for very sour.
For bigger crumb bubbles, use 175 Ml water and proof for 2 hours.
For thinner, more-fragile crust, bake in a paper bag.
To soften crust, place bread in a sealed plastic bag after cooling.
For sandwich bread, double ingredient quantities and bake in a loaf pan.

Procedure:


1) The day before baking, make the pre-dough (see left column).Place the potato starch, the tapioca starch, the brown rice flour, the oat flour, the steel cut oats, the coarse buckwheat flour, the xanthan gum, the salt and the instant yeast in the bowl of a stand mixer fitted with a paddle blade. Stir on low speed until fully blended, about a minute. Add the pre-dough and the water and stir on medium-low until thoroughly blended. Allow dough to rest 2 to 5 minutes, then stir on medium-high for about a minute until dough is well-aerated.

2) Turn the dough out onto a quarter-sheet of bakers parchment. Shape into a flattened ball using a very wet silicone spatula. Cover with a wetted piece of cling wrap and allow to rise: 60 minutes at 78 F.

3) Heat oven to 425 F. Use a sharp knife to cut openings in the top of the risen loaf. Hint: If you want a decorative look, dust first with gluten-free oat flour. Place parchment sheet with loaf directly on a middle oven rack - no cookie sheet, no pizza stone - and bake for 60 minutes.  Remove to a cooling rack.

For best results, allow the bread to stand at least 4 hours before cutting and enjoying. To store, place cut-side-down on a clean surface. Do not cover. Maintain at room temperature.