July 9, 2025

Sourdough bread

by KOMEKO Team in Recipes

How many breads do you want to bake?

A simple recipe for two round, gluten-free loaves of bread with a full flavor and a wonderfully crispy crust—perfect for everyday use and special moments.

#gluten-free #vegan

Ingredients

For the sourdough:

200 g KOMEKO BROTGENUSS
200 g water
20 g starter

For the main dough:

20 g KOMEKO BROTGENUSS, toasted
450 g KOMEKO BROTGENUSS
150 g buckwheat flour
50 g chickpea flour
30 g chia flour
20 g salt
7 g dry yeast
480 g water
50 g cooking oil

Preparation

sourdough
Mix KOMEKO BROTGENUSS, water and starter and let it mature for 16-18 hours at 28 °C.
Toasting KOMEKO BROTGENUSS
Spread KOMEKO BROTGENUSS on a baking tray and toast at 240 °C (move/stir/spread/mix occasionally). CAUTION: Smoke will develop!
(Can be made in advance. Store in a dry place.)
Prepare the main dough and let it rest
Mix the sourdough, toasted KOMEKO BROTGENUSS together with the other ingredients (KOMEKO BROTGENUSS, buckwheat flour, chickpea flour, chia flour, salt, dry yeast, water, cooking oil) into a smooth dough and let it rest, covered, for 30 minutes.
Form the dough and place it in proving baskets
Divide the dough in half, dust with flour, and gently/loosely shape it into two round loaves. Dust with flour and place in proving baskets (or a bowl lined with a cloth). Place the loaves face down.
Let the dough rest again
Let the dough rest in the pan, covered, for another 60 minutes.
Preheat oven and prepare steam
Preheat oven to 250 °C top/bottom heat, place a metal bowl with stones or metal parts on the bottom of the oven and heat it up.
Put the bread in and create steam
Carefully turn the bread out onto a baking sheet, place it in the oven, add water to the metal bowl, and quickly close the oven door (CAUTION - Strong steam development - risk of burns!)
Reduce baking temperature and finish baking
After 10 minutes, reduce the temperature to 190 °C and bake for another 40 minutes.