Baking a gluten-free sourdough bread that doesn't have large holes in it can be challenging, as gluten is responsible for the structure and elasticity in traditional wheat bread. However, there are some techniques and adjustments you can try to improve the texture of your gluten-free sourdough bread:
Use a different flour blend: Experiment with different gluten-free flour blends to find one that works best for your recipe. A blend that includes a mix of flours like rice flour, tapioca starch, potato starch, and xanthan gum can help improve the bread's texture.
Xanthan gum or psyllium husk: Adding a small amount of xanthan gum (about 1/2 to 1 teaspoon per cup of flour) or psyllium husk can improve the dough's elasticity and structure, which may help reduce the formation of large holes.
Adjust hydration levels: Gluten-free flours often require different hydration levels than wheat flour. Experiment with adjusting the amount of water in your recipe to achieve the desired consistency. The dough should be sticky but still manageable.
Kneading and mixing: Gluten-free bread dough needs less kneading than wheat dough. Over-mixing can lead to a gummy texture and large holes. Mix the ingredients until just combined.
Avoid excessive rising: Gluten-free bread can rise faster than wheat bread. Overproofing can lead to a loaf with large holes. Watch the dough closely during the bulk fermentation and final proofing stages.
Shape the loaf properly: Gently shape the dough into a loaf without excessive deflation or degassing. This will help maintain its structure during baking.
Use a loaf pan: Baking the dough in a loaf pan can help contain its rise and promote even baking, which may reduce the likelihood of large holes.
Steam the oven: Adding steam to the oven during the first part of baking can help create a more moist environment, leading to better oven spring and a more even crumb.
Cool the loaf properly: Allow the bread to cool completely before slicing. This will help the crumb set and reduce the risk of creating large holes while cutting.
Remember that gluten-free bread will have a slightly different texture compared to traditional wheat bread. While you can take steps to improve the crumb structure, it may not be identical to wheat-based bread. Keep experimenting with different techniques and ingredient combinations to find the best result that suits your taste and preferences.