pot-baked sourdough bread

This is the ultimate artisan bread for you who want to bake completely naturally and gluten-free. By blending da Carla Teffmjöl and da Carla Bovetemjöl, we get a bread with a full-bodied flavour, nutty notes and a fantastic crust.

We've created a recipe that is both forgiving and professional. For you who have just started your sourdough journey, we recommend a touch of dry yeast as an "insurance", which guarantees an airy rise while you're getting to know your starter. Once your starter has become really strong, you can easily leave out the yeast for a 100% natural fermentation.

Ingredients:

Liquid & Binding:

• 1 dl active gluten-free sourdough starter (we used teff)
• 420 g lukewarm water (divided into 400 g + 20 g)
• 12 g Psyllium powder
• 1 msk honey
• 1 msk olive oil

Dry ingredients:

• 115 g da Carla Teffmjöl
• 115 g da Carla Bovetemjöl
• 70 g da Carla Tapiokastärkelse
• optional: 1 tsk dry yeast (for extra stability and rise, gluten-free)
• 1 tsk salt

Vary the recipe

You're free to experiment with the 230 g flour that forms the base of the recipe by mixing da Carla's various flours to taste and need. Each type of flour contributes unique nutrition: teff gives a solid dose of iron and calcium, while buckwheat is rich in magnesium and antioxidants. For a lighter and more fibre-rich bread, you can use a larger proportion of durra. Want an extra boost of the mineral silicon? Swap out 50–70 g of the total amount for millet flour. By keeping the millet to a smaller part of the 230 grams, you ensure the bread keeps its optimal structure and nice springiness.

Here's how:

Mix 400 g water with honey, olive oil and psyllium powder in a bowl. Whisk straight away so no lumps form. Let stand for approx. 5 minutes, until it has become a thick gel.

Stir your active sourdough starter into the gel. Use the last 20 g of water to rinse out the measuring cup so every last drop of the culture comes along. Mix until everything is evenly distributed.

In a large bowl, whisk together teff flour, buckwheat flour, tapioca and salt. If you're using dry yeast, mix it in here too.

If your starter is very strong (has bubbled regularly for several weeks), you can skip the dry yeast entirely for a 100% natural fermentation.

Pour the dry ingredients over the psyllium gel mixture. Work the dough vigorously with your hands or a wooden spoon for a couple of minutes. The dough should feel soft and become somewhat sticky. Fold the dough inward towards the centre about twenty times to build up tension and structure. Cover the bowl tightly with a lid or plastic wrap.

Let the dough rest somewhere warm and draught-free for 1–2 hours.

Observation: You should see that the dough puffs up and feels noticeably lighter and airier. If you leave out the yeast, this phase may need the longer time (2 hours).

Tip the dough out onto a lightly floured surface (we used buckwheat). Gently fold the edges towards the centre and shape into a round, taut ball. Place the loaf seam-side up in a well-floured proving basket or a bowl lined with a tea towel. Let it prove at room temperature for a further 1–2 hours.

Preheat the oven to 250 °C with a cast-iron pot inside for at least 30–40 minutes.

Tip the loaf out onto a sheet of baking paper and make a cut (e.g. a cross) in the top with a dough knife or sharp knife. Carefully lift the loaf, with the baking paper, into the hot pot.

Optional: For extra "oven spring", quickly spray a little water over the surface or place an ice cube under the paper for steam before closing the lid. "Oven spring" is the rise the bread gets in the oven during the first 10–15 minutes of baking

Bake with the lid on for 40 minutes.

Remove the lid, lower the temperature to 230 °C and bake for a further 35–40 minutes. The loaf should get a deep colour and sound hollow when you tap the bottom.

Let the bread cool completely on a wire rack. Do not cut into it for at least 5 hours (preferably overnight). This is crucial for the moisture to distribute and for the crumb not to become sticky.