This gluten-free sourdough bread features a soft crust and fluffy crumb, perfect for those seeking a delicious and satisfying loaf without gluten.
Add water and psyllium husk to a medium-sized bowl and whisk to incorporate. Set the bowl aside to let the psyllium gel form.
In a large mixing bowl, combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
Add all the wet and dry ingredients together and mix using an electric mixer with dough hooks for at least 5 minutes to ensure a smoother dough.
Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.
Dust a banneton basket with flour or use a mixing bowl lined with a dusted kitchen towel. Turn the dough inside down into the basket/bowl and press it in to create a flat surface.
Cover the dough and leave to proof for 5-7 hours or overnight (12-18h) in the refrigerator. Proof at about 75F/24C for the best results.
Carefully turn the dough over onto a piece of parchment paper and score. Scoring means cutting the top of the dough with a sharp razor to create a pattern and aid the oven spring.
Gently lower the parchment with the loaf into a cold Dutch oven, close the lid, and transfer to a cold oven. Start preheating the oven to 450F/230C.
Once preheated, bake for 40 minutes. After the first 40 minutes, take the lid off the Dutch oven, lower the temperature to 350F/175C, and bake for an additional 30 minutes.
Once the bread is done, transfer it to a cooling rack and let it sit until no longer warm to the touch. Slice with a serrated knife and enjoy!
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