Gluten Free & Vegan Sourdough House Batard

• Production Levain
• 1/4 cup Mother Wild Starter (google it pls, it takes 48h to create)
• 1 cup Teff flour
• 1/2 cup Filtered Water, room temperature
• Dough
• 1 cup Tapioca flour
• 3/4 cup Teff flour
• 1/2 cup Flax meal
• 1/4 cup Millet flour
• 1 tablespoon Olive oil
• 1 tablespoon Maple syrup
• 1 teaspoon Sea Salt
• 1/2 cup Filtered water, room temperature

1. Combine the Levain ingredients, stir well and leave to 4 hours to rest in a room temperature.
2. For the dough stir all the ingredients into the levain. Mix well until a soft dough has formed.
3. Preheat oven to 230u0b0C with a water bath on the bottom of the oven.
4. Bake the Batard for 10 min, then reduce temperature to 220u0b0C and bake for more 55, till golden and crusty.

production, starter, flour, filtered water, dough, tapioca flour, flour, meal, millet flour, olive oil, maple syrup, salt, filtered water

Taken from food52.com/recipes/29119-gluten-free-vegan-sourdough-house-batard (may not work)