Gluten-free sourdough bread with cheese and spring onion

1. We will use the ingredients from the first day for leavening - mix them in a bowl with a spatula, cover and let it stand on the kitchen counter for about 12 hours.

2. Transfer the finished leaven to a food processor and add the rest of the ingredients for the dough. Let it mix for about 7 minutes. Knead the dough a little in a plastic or glass bowl and cover with a bag. Let it rise for about 3 hours.

3. Cut the spring onion into small pieces, mix with the broth and, if necessary, add 1-2 tablespoons of kefir to dilute it so that the filling spreads well on the road.

4. Turn the risen dough onto a floured board, mix and roll out into a rectangle. Spread the filling on the dough and cut lengthwise into 4 strips. We stack the strips on top of each other and cut them into 6 equal parts.

5. Line the bread form with baking paper and place the individual rectangles standing next to each other. Cover the mold with foil and let it rise for 2-3 hours.

6. Spray with water before baking. Preheat the oven to 230°C with a baking tray on the bottom of the oven. Place the mold with the bread in the heated oven, pour 250 ml of boiling water into the bottom tray and bake for 10 minutes. Then reduce the temperature to 190°C, remove the bottom tray and bake for 25-30 minutes.

A good tip:
On hot days, the fermentation process is shortened. During fermentation, the process must be controlled, and instead of 12 hours of fermentation, 9-10 hours will be enough.