No, this is not a gluten-free bread, it is a regular sourdough with a small amount of almond flour (natural kind, with skin on during processing). You won’t be able to tell exactly what is in it, but the almond gives it a nice flavor component.
ALMOND FLOUR SOURDOUGH
(from The Bewitching Kitchen)
470g bread flour
30g almond flour
20g spelt flour
80g sourdough starter at 100% hydration
tapioca flour for dusting dough
Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.
When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the three types of flour, and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup bread flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.
Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.
Next morning, heat the oven to 450F. Invert the dough over parchment paper, dust with tapioca flour and slash with a new razor blade, in any pattern you like.
Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.
to print the recipe, click here
Comments: I went a little blade-crazy with the scoring, using my new blade, this beauty with the logo of my dear friend Elaine, Foodbod Sourdough. Click here to get yours. The square cuts I made with small scissors, the same I use for cutting piping tips, very small blade.
A delicious bread, with a slightly softer crumb, as the almond flour contributes some fat and helps retain moisture.
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