Molino High Hydration Gluten Free Sourdough:

Pre-bake Feed: 120 G Water 120 G Flour Let sit up-to 6 hrs then make the dough

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Step 1

Mix all the ingredients till very well combine either in a mixer or by hand then let sit for 20 minutes

Step 2

Once sat with oiled gloves take out all the dough and shape placing on a riced floured parchment

Step 3

place into the Benton and cover with a shower cap let sit on counter for 6 hours or in fridge overnight ( i do 4 hrs on counter then overnight in fridge )

Step 4

take out of fridge or open from the counter flour it with some rice flour and score

Step 5

Preheat oven to 500 with the dutch oven inside

Step 6

once preheated place the ready dough into the dutch oven with 2 ice cubes under the parchment

Step 7

bake for 40 minutes covered

Step 8

uncover and lower oven to 450 and bake another 20 minutes

Step 9

Once done take out and place on rack let cool for at least 3 hrs before cutting