PAN SIN GLUTEN de masa madre - Gluten free sourdough bread (Ingredientes en la descripción)

Si, es posible obtener un pan sin gluten de masa madre excelente. Y hoy vamos a aprender a prepararlo. ¡No pierdas detalle!
NECESITAS / INGREDIENTS:
125 gr. de harina de arroz blanco /white rice flour
125 gr. de harina de sorgo /sorghum flour
150 gr. de almidón de tapioca o maíz /corn or tapioca starch
50 gr. de almidón de patata /potato starch
10 gr. de psyllium husk (finamente molido) /psyllium husk
10 gr. de goma xantana /Xanthan gum
10 gr. de lino molido / crushed flax seeds
10 gr. de sal / Salt
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100 gr. de MaMa de arroz hidratada al 100% / Rice flour sourdough
450 gr. de agua / water
LA RECETA LA ENCUENTRAS EN EL SIGUIENTE ENLACE:
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INSTRUCTIONS FOR NO SPANISH SPEAKERS (Sorry for my bad english!):
In a big bowl mix all dry ingredientes and remove well.
Add the sourdough and the water, and mix well until there is no dry flour. Set aside for 10 minutes, until psyllium husk absorbs all the water, and the dough have the right consistence.
Knead in a table without adding extra flour (dough will stich a little bit at the beggining). Knead until the dough turn homogeneus.
Cover a working surface with a little bit rice flour and roll the dough like I show in the video.
Cover a basket with flour and set your dough roll inside (If you do not have a basket, you can cover a plum cake cast with a cloth, use also flour to prevent the dough to stich). With wet fingers seal the end of the dough roll.
Cover with a wet cloth or plastic film and let them proof until it almost doubles in size. It takes 4-6 hours at room temperature (depending on the temperature of your kitchen). You can also leave the dough rest overnight in the fridge: 12 hours (or even more) + 1 hour at room temperature before baking your bread
Pre-heat the oven and the tray were you will bake them, unleast for 20 minutes (maximal heat). And place also a METALLIC cast on the botton, and pre-heat it as well.
Wenn the oven is hot enough, take the tray out, and close the door of your oven (We dont want it to cool down). Place your buns on it (the baking paper will help you not to burn you). Introduce them in the oven, turn the temperature down to 220ºC (heat only from the bottom), pour a half glas of water in the preheated cast (to produce steam) and closes the door quickly. Cook 15 minutes.
Turn the temperature to 200ºC and back for another 30-35 minutes
Then turn the temperature to 160ºC with convection, and cook for another 15-20 minutes.
Let it cool down before cutting it. ENJOY!!
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