Gluten-free Ciabatta with sourdough and yeast

Preparation

• Activate the yeast: heat 100 g of water to lukewarm (about 37 °C).Add 6 g of dry yeast, stir and let stand for 2 to 5 minutes until the mixture bubbles.
• Prepare the psyllium gel: pour 285 g of water into a bowl and sprinkle 13 g of psyllium over the mixture. Mix well and leave to rest for 2-3 minutes until the gel forms.
• Mix the dry ingredients: in a bowl, combine 150 g tapioca starch, 135 g rice flour, 90 g sorghum flour, 6 g sea salt and 6 g sugar.
• Combine the wet ingredients: add the activated yeast mixture, 200 g root, 11 g apple cider vinegar and 23 g oil to the psyllium gel. Mix until smooth.
• Make the dough: Add the flour mixture to the wet ingredients, adding a little at a time. Knead the dough with an electric mixer at medium speed for about 5 minutes or by hand until the dough is smooth and slightly sticky.
• Form the ciabatta: sprinkle the rice flour on the table and fold the dough into the base. Shape the dough into a rectangular disk and cut it into 6 to 8 pieces.
• Rise: Cover the loaves lightly and leave to rise in a warm place for 45 minutes to 1.5 hours, until they have risen considerably.
• Bake: Preheat the oven to 230°C and place an ovenproof dish in the bottom of the oven for steam. When the oven is hot and you put the breads in, pour hot water into the dish or add 2 to 4 ice cubes to make steam. Bake for 25 to 30 minutes, until the loaves are golden brown and crispy.
• Cool and enjoy: place the bread on a wire rack to cool and allow to rest for at least 30 minutes before cutting.