I love baking with natural yeast. In a recent study done out of Italy, found that before wheat had gone through a fermented process the gluten content was 75,000 ppm. After a 12-24 rise the gluten content went down to 12 ppm. In order for something to be considered gluten free the ppm have to be below 20. This bread is easy to digest and contains living beneficial bacteria. It is a great option for those with diabetes and other autoimmune issues. This recipe makes 2 loaves.
1/2 cup natural yeast starter
2 cups purified water
2 teaspoons sea salt
6 cups flour
Mix the yeast, salt and water together with a Danish dough hook in a large glass or stainless steel bowl. Add 3 cups water and stir. Add 3 more cups of flour and mix the rest by hand. Cover with plastic wrap and let rise for 12 – 24 hours. I prefer the longer rise if possible.
Place bread on an oiled surface and cut the dough in half. Roll into a boule shape and place on parchment paper. Let rise for 1-2 more hours until doubled in size. Heat dutch oven with the oven at 425`. Remove plastic wrap and cut the bread with a sharp knife in slits or an X shape. Sprinkle with a little more flour. Once the dutch oven is hot, take it out of the oven and place the parchment with bread on top inside the ditch oven. Place the lid on and bake for 30 minutes. Remove lid and bake for 15 minutes more. Best served with Irish butter!