Print Options:

Sorghum Bread

Prep Time1 hr 30 minsCook Time40 minsTotal Time2 hrs 10 mins

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

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
Leaven
1

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

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

7

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

8

Shape the dough into 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