Caputo Gluten Free Sourdough Bread
This easy Caputo Flour Gluten Free Sourdough Bread recipe will have you misty-eyed remembering a past where you didn't have to wave the restaurant's bread basket away...
This easy Caputo Flour Gluten Free Sourdough Bread recipe will have you misty-eyed remembering a past where you didn't have to wave the restaurant's bread basket away...

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Bring gluten-free sourdough starter to room temperature and feed until active and bubbly.
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.
Stir in chopped Kalamata olives for briny pockets of flavor.
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.)
Preheat oven to 450°F (230°C). Place a foil 'snail' trivet in the Dutch oven, then heat the pot in the oven.
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.
Cool before slicing for best texture and crumb.
For deeper flavor, refrigerate the dough after bulk fermentation and bake the next day.

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