Gluten-Free Sourdough Bread with Smoked Tomato Gel

Combine the gluten-free flour blend with the filtered water and the sourdough starter in a large bowl. Mix until well incorporated.

Allow the dough to rest for 30 minutes. Then, gently fold in the sea salt using a stretch and fold method every 30 minutes, repeating 4 times.

Cover the bowl and let it proof at room temperature for 12-18 hours, or until doubled in size.

Shape the dough into a round loaf and place it in a banneton or bowl lined with a well-floured towel. Let it rise for another 2-4 hours.

Preheat your oven to 240°C (464°F). Transfer the loaf onto a baking stone or tray. Cover with a large, oven-safe lid or a metal bowl to trap the steam. Bake for 20 minutes.

Remove the cover and reduce the oven temperature to 220°C (428°F). Bake for an additional 20-30 minutes until the crust is deep golden brown.

For the smoked tomato gel, roast the tomatoes at 200°C (392°F) for 15 minutes, then blend with the apple wood smoke extract.

Strain the tomato mixture into a saucepan, add agar-agar, and bring to a gentle boil while stirring. Add white balsamic vinegar and whisk until fully integrated.

Pour the mixture into a shallow pan and refrigerate until set. Once firm, blend it into a smooth gel.

Serve slices of the sourdough bread with a dollop of smoked tomato gel, adding an attractive and flavorful accompaniment.