Gluten-free Bread with Millet Leaven

Ingredients:

For the leaven:
millet flour
filtered water
 

For the bread:
100 gleaven
300 gbuckwheat flour
100 g millet flour
400 ml. filtered water
salt to taste

 

Preparation:

Leaven

Day 1: Mix 50 gmillet flour and 30 ml filtered water in a small jar. Leave mixture at room temperature for 24 hours –with lid, but not tightly closed. It ispreferable to choose a warmerplace, asthiswillspeedupthefermentationprocess. For the same reason it is better to use freshly ground flour and not packaged from the store.

Day 2: After 24 hours the mixture has formed small bubbles and smells slightly sour, but pleasant. If bubbles have not yet formed, leave for as long as they form. Once you have formed bubbles, add another 20 g flour and 10 ml. water. Mix well. Leave for another 12-24 hours, checking from time to time how the process of fermentation goes. The speed of fermentation depends on the temperature in the room, the quality of the flour, the purity of the water and the microclimate as a whole.

Day 3: Feed the mixture back into the jar with 20 g flour and 10 g water. Leave again in a warm place until you receive new bubbles. The pleasant sour smell should remain.
After the third day you should have ready active 140 g leaven. Take 100 g leaven for making the bread, and the rest you can keep in the refrigerator for up to a week without the need to feed it more. The next time you want to prepare bread, remove at least 12 hours before the leaven from the refrigerator, feeding it back and leave it to swell at room temperature.

Bread

Dissolve the leaven in 100 ml. filtered water. Mix buckwheat flour and millet flour. Add to it, with stirring, the dissolved leaven.
Little by little, add the remaining water until you get well hydrated dough.
Important:
If the dough is hard, the bread will not rise enough and will be firm and hard.
However, if the dough is too thin, add a little more flour.
Quantities of flour and water can vary slightly as each flour has a different absorbency.
Pour the resulting dough in silicone form for bread. (If you bake in another kind of form put baking paper on it.)
Leave the dough to rise. Souring takes between 8-10 hours at a temperature of 18-20 degrees.
Bake in a preheated oven to 250 degrees with a bowl of water on the bottom, for about 20 minutes. Remove the bowlof water and reduce oven to 180 degrees. Bake for another 35-40 minutes.
Remove the bread and let it cool on a metal grill or other airy stand.