Gluten-free sourdough mini breads

1. Mix the ingredients from the first day in a bowl with a wooden spoon, cover with foil and leave to rise at room temperature for about 12 hours.

2. After rising, mix in a food processor with hooks with the ingredients from day 2. Transfer to a floured surface and make a soft dough. If necessary, sprinkle the mat with rice flour. If the dough is initially sticky, use a plastic dough spatula to help, and then knead with your hands.

3. If we have a well-worked dough that does not stick, divide it into 2 parts of approx. 300 g each. We process the loaves, flour them on all sides so they don't stick to the pan and place them in 2 small pans.

4. Place the smooth side down in the bowl so that the dough joints are on top. Let it rise covered for 5-6 hours.

5. Place the baking sheet in the oven on which we will bake bread. Place an older steam tray on the bottom of the oven. Heat the oven to 230°C

6. Flip the bread onto the baking paper, cut it and spray it with water.

7. Transfer to a heated tray and pour 2.5 dcl of boiling water into the lower tray. Bake for 15 minutes.

8. Remove the steam tray, reduce the temperature to 200°C, spray the bread again and bake for 20-25 minutes.

9. 10 minutes before the end of baking, spray with water once more. After baking, leave to cool on a wire rack.