Gluten-free sourdough sandwich

1. On the first day, we will make a leaven from the listed ingredients. Leave to rise for 10-12 hours in a warm place, covered with foil.
2. After rising, add Bread mix white, water, salt and oil from the second day to the yeast, mix the dough and let it rise covered for 3 hours in a warm place.
3. Place the dough on a floured board, mix well and make a non-sticky loaf with your hands. At the beginning, you need to use a plastic spatula, because the dough will be sticky.
4. Sprinkle with flour, even more than once, as needed.
5. Flour both sides, roll into a square of approx. 35 cm and roll up like a roll.
6. Transfer to baking paper, cover and leave to rise for 2-2.5 hours.
7. Heat the oven together with the baking sheet to 230°C, put an older sheet at the bottom of the oven, which will be used for the brew.
8. Boil approx. 2.5 dcl of water. Put the sandwich together with the baking paper on a baking sheet in a heated oven, spray with water and pour boiling water into the bottom baking sheet.
9. Close the oven quickly and bake for 15 minutes.

10. After the time has elapsed, remove the bottom tray, spray the sandwich with water and lower the temperature to 200°C and bake for another 25 minutes.

11. After removing from the oven, spray with water again and leave to cool on a wire rack covered with a towel. Cut the sandwich only when it cools down.