Gluten-free sourdough roots with garlic
1 day
- 200 g Bread mix white Liana
- 260 g lukewarm water
- 1.5 spoons of yeast
2nd day
- 120 g Bread mix dark Liana
- 50 g water
- 2 spoons of oil
- 1/2 teaspoon of salt
- 1 spoon of flax seeds
For rubbing
- 1 tablespoon water, 1 tablespoon olive oil, 1/4 teaspoon salt, 1 teaspoon dried garlic, 1 teaspoon pizza pepper
1. Mix the ingredients from day 1 and let it rise at room temperature for 12 hours covered under foil.
2. On the second day, add the ingredients from day 2 to the leaven and make the dough. Sprinkle the board with Bread mix white as needed.
3. Divide the dough into 3 loaves (each approx. 230 g).
4. We form cylinders and twist from both ends to create the so-called twisted roots.
5. Place in a baguette mold or just loosely on a baking sheet lined with baking paper. Let it rise covered for 5-6 hours.
6. Heat the oven to 230°C. Place a baking sheet in the bottom of the oven, which will be used for the brew.
7. Spray the garlic roots with water, place in a heated oven, pour boiling water into the bottom tray to create steam in the oven and bake for 15 minutes.
8. Reduce the temperature to 200°C, remove the bottom tray and bake for 25 minutes.
9. Prepare the mixture for rubbing. Mix water, oil, garlic, salt and pepper for pizza in a bowl. 7 minutes before the end of baking, brush the pastry with this prepared mixture and sprinkle with water.
10. After baking, leave to cool on a wire rack.
A good tip:
Serve with a spread, salad or soup.
1 day
- 200 g Bread mix white Liana
- 260 g lukewarm water
- 1.5 spoons of yeast
2nd day
- 120 g Bread mix dark Liana
- 50 g water
- 2 spoons of oil
- 1/2 teaspoon of salt
- 1 spoon of flax seeds
For rubbing
- 1 tablespoon water, 1 tablespoon olive oil, 1/4 teaspoon salt, 1 teaspoon dried garlic, 1 teaspoon pizza pepper
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