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 and are 70% hydration.

Recipe

1/2 cup natural yeast starter or 100 grams

2  1/4 cups purified water or 540 grams

2 tablespoons olive oil (optional) or 45 grams

2  1/2 teaspoons sea salt or 18 grams

6 cups bread flour or 800 grams

*Side note: if you want to add any other flavors you can easily add 1 tablespoon of a seasoning for each loaf. Honey is also an option, about 1/4 cup for every 2 loaves.

Mix the starter, oil (if using), salt and water together with a Danish dough hook in a large glass or stainless-steel bowl.  Add half the flour and stir. Add the rest of the flour and mix by hand.  Cover with plastic wrap and let rest for 30 minutes. Do one stretch and fold, gently to create a smooth ball and build structure.  Let rise for 12 -16 hours depending on the temp of your dough and house. When the bulk ferment is finished the dough should jiggle and have large bubbles. Divide dough in half. (about 1.5 pound loaves). Shape and place in banneton basket or bowl lined with a floured tea towel. You can let rise and bake or place covered in the fridge for another 12 to 24 hours.

When ready to bake without placing in the fridge, place on parchment or inside banneton basket and let rise for 1-2 more hours until doubled in size. Heat Dutch oven with the oven at 450. Remove plastic wrap, place on parchment paper and cut the bread with a sharp knife or lame in slits or an cross shape about a 1/2 inch deep at a 45-degree angle.  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 2 0minutes.  Remove lid and bake for 30minutes more. If you would like a crispier crust place just the loaf back in the oven for another 10 minutes. Best served with Irish butter!