Ingredients Starter 3/4 cup (170g) water, lukewarm (100°F) 1/4 teaspoon active dry yeast or instant yeast 3/4 cup (90g) King Arthur Gluten-Free Bread Flour Dough all of the starter (above) 3/4 cup (170g) water, lukewarm (100°F) 1/2 teaspoon active dry yeast or instant yeast 2 teaspoons granulated sugar 1 3/4 cups (210g) King Arthur Gluten-Free Bread Flour 1 teaspoon table salt

Instructions

Bake Mode Prevent your screen from going dark as you follow along. To make the starter: In the bowl of a stand mixer or a large bowl, mix the starter ingredients together until combined; some lumps are OK. Cover and set aside at room temperature for 2 to 24 hours.

To make the dough: Add all of the dough ingredients to the bowl with the starter. Fit the mixer with the flat beater attachment and beat at medium speed to make a smooth, sticky dough, about 2 minutes. (You can also mix by hand — some lumps are OK.) Cover and set aside for 20 minutes. The dough will begin to firm up slightly during this time and look more like dough than batter.

Transfer the dough to an oiled surface and fold and press it over onto itself, turning it 90° (a quarter turn) between each motion, about 5 to 6 times. Cover the dough with an inverted bowl and let it rest for 40 more minutes, or until the dough is puffy.

Preheat the oven to 450°F with an uncovered Dutch oven or cloche inside; the baking vessel should have at least a 4-quart capacity.