Sorghum Bread

This didn’t go entirely to plan. It turns out sorghum flour is gluten free and this caused the dough to sink in the oven, but having said that, it has a good taste and would be great as a soup bread.

Category

Sorghum is a gluten free flour that comes from a grass seed, similar in size and flavour to millet.

Proofing stage in a banneton

Prep Time1 hr 30 minsCook Time40 minsTotal Time2 hrs 10 mins

Ingredients

Leaven
 40 g Sourdough starter
 15 g Wholemeal flour
 15 g Sorghum flour
 Water
Main Dough
 350 g White bread flour
 150 g Sorghum flour
 375 ml Water @ 27ºC
 10 g Salt


Method

Leaven
1

Mix the leaven ingredients together and leave overnight in a cool room

Sorghum bread leaven

Main Dough
2

To the leaven, add the water and both flours

3

Leave for 1hr

4

Add the salt

5

Leave for 30mins

6

Stretch and fold the dough every 30min for 4 turns

Stretching dough

7

Leave to bulk for 2hrs, or longer in a cool place

8

Shape the dough into a banneton

Proofing stage in a banneton

9

Leave overnight in a cool place

10

Heat the oven to 230ºC with a dutch oven

11

Bake dough for 10mins and reduce the temperature to 190ºC and cook for another 10min. Then remove the dutch oven and cook for a further 20mins, turning halfway

Ingredients

Leaven
 40 g Sourdough starter
 15 g Wholemeal flour
 15 g Sorghum flour
 Water
Main Dough
 350 g White bread flour
 150 g Sorghum flour
 375 ml Water @ 27ºC
 10 g Salt

Directions

Leaven
1

Mix the leaven ingredients together and leave overnight in a cool room

Sorghum bread leaven

Main Dough
2

To the leaven, add the water and both flours

3

Leave for 1hr

4

Add the salt

5

Leave for 30mins

6

Stretch and fold the dough every 30min for 4 turns

Stretching dough

7

Leave to bulk for 2hrs, or longer in a cool place

8

Shape the dough into a banneton

Proofing stage in a banneton

9

Leave overnight in a cool place

10

Heat the oven to 230ºC with a dutch oven

11

Bake dough for 10mins and reduce the temperature to 190ºC and cook for another 10min. Then remove the dutch oven and cook for a further 20mins, turning halfway

Sorghum Bread

Please leave any thoughts