A loaf baked in cast iron will have a much darker and thicker/tougher crust. However, if necessary, you can bake this in a cast-iron skillet with aluminum foil in place of the lid. Dutch Oven – this recipe is best when baked in a 5.5 Quart Dutch Oven.However, this recipe can be mixed by hand with a wooden spoon or a Danish Dough Whisk. Stand Mixer with Dough Hook or a Danish Dough Whisk – A KitchenAid Stand Mixer makes a quick and easy job of mixing up the dough.Digital Kitchen Scale – I measure all the ingredients for this recipe by weight so a Digital Kitchen Scale is necessary.Gluten Free Sourdough Starter– the sourdough bread starter I used for this recipe is made with Bob’s Red Mill 1:1 Gluten Free Baking Flour.Įquipment Needed to Make Homemade Sourdough Bread.If you have city water, you’ll have to boil it and cool it to room temperature before using. I use tap water from a well and it works fine because it’s not chemically treated. Water – bottled/filtered water is best. I haven’t tested this recipe with other flours so I can’t guarantee the same results. If you use a different flour blend, make sure it already has xanthan gum in it.
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