Name: Caputo Gluten Free Sourdough Bread
Prep time: 10 min
Cook time: 55 min
Total time: 5 h 5 min
Yield: 8 servings
Cuisine: European
Ingredients: 1/2 cup (120 g) active gluten-free sourdough starter; 1 1/8 cups (270 ml) hand-hot water; 1 tablespoon (15 ml) oil; 2 tablespoons (30 g) honey; 2 3/4 cups (360 g) Caputo Fioreglut gluten-free flour blend; 1 1/2 teaspoons (9 g) kosher salt; 1 teaspoon (4 g) heat-activated baking powder; Optional: 1/3–1/2 cup pitted Kalamata olives, roughly chopped

1

Bring gluten-free sourdough starter to room temperature and feed until active and bubbly.

2

In a large bowl, mix starter, warm water, oil, and honey. Add Caputo Fioreglut, salt, and heat-activated baking powder; stir into a smooth, sticky dough.

3

Stir in chopped Kalamata olives for briny pockets of flavor.

4

Line a bowl with scrunched-and-unfolded parchment. Scrape in dough, cover, and rest at room temperature 4–6 hours until slightly puffy. (A proof setting works too.)

5

Preheat oven to 450°F (230°C). Place a foil 'snail' trivet in the Dutch oven, then heat the pot in the oven.

6

Lift dough with parchment into hot Dutch oven. Score the top. Cover and bake 30 minutes; uncover and bake 20–25 minutes more, until golden and hollow-sounding underneath.

7

Cool before slicing for best texture and crumb.

8

For deeper flavor, refrigerate the dough after bulk fermentation and bake the next day.