Hydrate the psyllium. Mix psyllium husk with water separately and let it sit until it forms a gel. If the psyllium isn’t fully hydrated when it goes into the dough, it’ll keep absorbing water during proof, and your bread will come out dry.

Mix everything. Combine flours, psyllium gel, starter, salt, and oil and mix until uniform. You’re just mixing, not kneading or stretching and folding. The dough will look like a thick, scoopable batter, not like wheat bread dough.

Proof. I proof in a warm oven. Turn it on for about a minute, then off — you want it just barely warm to the touch, around 80°F. Cover the dough with plastic wrap and let it sit for 4 to 6 hours, until it’s nearly doubled. When you start out, it’s easiest to use a glass bowl so you can see the bubbles through the side. Once you’ve got the hang of it, proof straight in your Dutch oven.

Shape and score. Wet your hands. Use a bench scraper to release the dough. Tuck it into a rough round on a piece of parchment paper — the parchment is your handle for transferring into a hot Dutch oven later. Score shallow, about ¼ inch deep. GF doesn’t have much oven spring, so scoring is mostly decorative.

Bake. Preheat your Dutch oven inside the oven at 500°F for at least 45 minutes. It needs to be ripping hot — that’s where your crust comes from. Bake covered at 500°F for 25 minutes. Then drop to 450°F, lid off, and bake another 25 to 30 minutes. Internal temp should hit 205 to 210°F.

Cool. Transfer to a wire rack and walk away. Minimum 2 hours. I know it smells incredible. Walk away.