Gluten-free sourdough toast bread

1. On the first day, we prepare the leaven from the listed ingredients. Leave to rise for 10-12 hours in a warm place, covered with foil.
2. After rising, add Bread mix white, water, salt and oil from the second day to the yeast. Mix the dough in a food processor.
3. Line the mold for toast bread with baking paper and place the dough evenly in the mold.
4. We dip a plastic spatula in lukewarm water so that the dough does not stick and we level it. Cover with foil and let rise in heat for 5 hours.
5. Heat the oven and the baking tray to 230°C, place an older tray on the bottom of the oven, which will be used for the stew.
6. Boil 2.5 dcl of water. After heating the oven, place the form with the leavened dough, spray it with water and pour boiling water into the bottom plate. Close the oven and bake for 15 minutes.
7. Then remove the bottom tray, spray the bread with water, lower the temperature to 200°C and bake for 40 minutes. During baking, sprinkle water once more.
8. After removing from the oven, sprinkle with water again and leave to cool on a wire rack covered with a towel. We only cut the bread when it has cooled down.