When ready to feed your starter, remove it from the fridge and feed it with 30-50g of a whole grain flour of choice and 30-50g of water. Stir and cover tightly. Leave on the counter until nearly doubled in size.

In the bowl of a stand mixer, add the water, olive oil, honey, gf bread flour blend, psyllium husks, baking powder (if using), salt, and active starter. Knead using the dough hook for 5 minutes on medium high.

Cover the dough and allow it to rise in a warm, draft-free area until puffed, but not doubled in size, about 3-4 hours. Place the puffed dough in the refrigerator overnight.

The next day, remove the dough from the fridge and turn it out onto a surface well-floured with extra gf bread flour blend. If using baking soda, add ¼-½ tsp to top of dough and begin kneading dough until smooth.

Form into a round and turn over into a floured banneton basket or in a floured tea towel-lined bowl. Cover and allow it to rise until dough reaches the top of the banneton or bowl, anywhere from 2-6 hours.

Towards the end of the rising time, place a Dutch oven with lid into the oven and preheat it to 500° F for 30 minutes.

When the dough has finished rising, carefully flip it out onto a sheet of parchment paper and slash it with a lame or sharp serrated knife.

Open the oven door, carefully place the loaf in the Dutch oven, parchment and all, and replace the lid. Alternatively, slide the loaf onto a baking steel or stone and pour one cup of hot water into the shallow pan.

Immediately close the oven door and drop the temperature to 450° F. Bake the bread for 40 minutes. If using a Dutch oven, remove the cover and continue to bake for another 20 minutes.

Remove the bread from the oven and allow to cool before slicing.