Gluten Free Buckwheat Bread

[Stage 1.]

Gluten Free Buckwheat Bread

Category: Special bread

Ingredients
Chickpea starter culture 100%	100 g
Chickpea flour	75 g
Pea flour	75 g
Buckwheat flour	75 g
Green buckwheat flour	40 g
Salt	7-8 g
Water	about 350-380 ml

Cooking method

• Allergy is an unpredictable thing, unfortunately, you never know what an individual reaction will be. Given: no rice and corn.
• Stage 1. Grow sourdough from chickpea flour. You will need a clean glass jar (at least 1 liter), a wooden stick (from sushi, for example), chickpea flour and clean water.
• 1 day. Mix 50 g of flour (first I took the flour of my own preparation, then switched to flour from the Garnets company) and 50 g of pure water (from the filter), cover with gauze in 4 layers and remove to a dark place protected from drafts. After 12 hours, add 50 g flour and 50 g water again, stir with a wooden stick.
• 2-4 days. In the morning and in the evening, at intervals of 12 hours, continue to add flour and water, 50 g of both, stirring well each time. Do not pay attention to the rotten smell from the second day, by 4-5 days it should change to sourish. In my starter culture on the 4th day there was still an unpleasant smell, but the taste was already sour, which it should be.
• 5-7 days. The smell becomes sour, as does the taste. Continue feeding twice a day.
• This is how the leaven turns out:
• 
• Stage 2.
• Bread making.
• Mix everything in a large bowl until smooth. I indicated the amount of water approximately, so you need to add it little by little, mixing thoroughly each time. According to the consistency, you should get a dough like thick sour cream, smoothly drain from the spoon. For some reason, a very thick dough rises worse.
• Grease a baking dish with refined sunflower oil, pour the dough into it (sprinkle with sesame seeds if desired) and cover with a plastic bag or cling film, to which holes have been made. Place in a warm place (for example, in an oven at 30-35C). If you use the 5th day leaven, the dough will take longer to mature because the leaven is still weak. It took me 8 hours to rise. On a more mature sourdough - 5-6 hours.
• Bake at 220C for 10 minutes, then lower the temperature to 20C and bake for another 35-40 minutes. Cool slightly in the form, then take out the bread and put to cool on the oven rack, with the door ajar.