Holy Kraut! Gluten Free Sourdough Bread Mix 550g

Description

Benefits & Features

• Gluten Free
• Takes approximately 24 hours
• Instructions included

Make your own Gluten Free REAL Sourdough bread at home. All you need is water and a loaf pan. All ingredients are provided. Enjoy delicious bread without all of the fuss of preparing and maintaining a sourdough starter and buying multiple flours and storing them. Comes with instructions explaining how to proof the bread and allow to ferment.

Bread takes approximately 24 hours to make, or the first stage can be completed over night, and then baked the following day.

Directions & Cautions

Directions

1. Clean and sanitize a Bowl and work area with hot soapy water, Air Dry.
2. Add the contents of Bag 1 to a glass bowl and add 1 ¼ cups of very warm water. Mix well with a whisk until there are no remaining clumps. Cover the bowl with a lid or a towel or plastic wrap. Place the bowl in a warm place in order to proof around 80-90˚F. Allow to ferment overnight for 10-12 hours up to a max of 24 hours.
3. Uncover the bowl. You should be able to see lots of bubbles forming and now visible on the surface of the batter. Add the contents of bag 2 and 2 tablespoons of hot water to the batter and stir well until no clumps remain. Cover the bowl as before and place back in a warm area to proof as you did in step 2. Allow to ferment for 6 hours up to a max of 12.
4. After 6 hours. Check the batter for a visible rise and lots of bubble formation on the surface.  You should see obvious signs of bubbles. If not continue for 2 hours and check again up to a max total of 12 hours.
5. Line a bread loaf pan with parchment paper or grease and flour very well. Uncover the bowl and add 2 tablespoons of oil and 1 ¼ cup of very warm water. Stir with a whisk until well combined. Add the contents of bag 3 to the batter and mix thoroughly until all the liquid is absorbed and the batter is shaggy. Mix for an additional minute.
6. Scoop the batter into a loaf pan and smooth out the top with a wet spatula or wet hands. Shape into a smooth rounded loaf top. Cover the loaf with oiled plastic wrap. Place the covered loaf pan in a warm place for 3 hours to proof or until the loaf has risen several inches and visible bubbles and cracking on the top has developed.  Up to a max of 6 hours.
7. Remove the plastic wrap and bake at 450˚ F for 45-55 minutes until 200˚center. Let cool completely.

For more detailed instructions, please visit Holy Kraut's website for downloadable instruction sheets.

Disclaimer

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