chilli sour dough cob

serves / makes 8
30 mins prep time plus starter made 3 days in advance
45 mins cooking time


For the sour dough starter:

  • 300g gluten free bread flour
  • 300ml water

For the sour dough loaf:

  • 500g gluten free bread flour
  • 1 teaspoons smoked paprikka
  • 1 teaspoon chilli powder
  • 300ml warm water
  • 1 teaspoon salt
  • 300g sour dough starter


  1. At least three days in advance of making your bread add the flour and water to an airtight tub
  2. Mix well and seal with the lid, leave at room temperature for at least 3 days
  3. Make the loaf by adding the bread flour, paprika, chilli, water, salt and sour dough starter to a large bowl
  4. Beat with an electric dough hook or paddle for 5 minutes
  5. Leave to rest for 5 minutes
  6. Shape into a round cob, slash the top and dust with a little gluten free flour
  7. Leave to rest for 30 minutes
  8. Preheat the oven to 220 oC
  9. Bake for 40 minutes
  10. Allow to cool before slicing

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