Gluten-free sourdough bread in a mold

1. Mix all the ingredients from the first day, cover with foil and leave at room temperature until the next day for about 12 hours.

2. Gradually mix the ingredients from day 2 into the yeast from day 1 with an electric mixer. Add the oil only at the end. Put the dough in a greased bishop's bread pan, smooth the surface.

3. Cover with food foil and leave to rise in a warm place for about 4 hours. We can tell if the bread has risen enough to bake by increasing its volume by about half.

4. Before baking, brush the bread with a mixture of water and oil in a ratio of 1:1. We can cut the surface in places if we don't like cracked bread.

5. Bake at a temperature of 225°C for the first 15 minutes, then reduce the temperature to 200°C and bake for another 30-40 minutes. Immediately after baking, brush the bread with water and let it cool well on the wire rack.

A good tip:
Sourdough bread can also be prepared from one type of gluten-free flour mixture, namely Bread mix white (light bread) or Bread mix dark (dark with buckwheat).