First, to make levain, mix 100g of mature starter with 100g flour and 120g water. Let it sit for 3-6 hours until it gets to its peak activity. Preferably, use the levain before it starts falling down.

Once levain is ready, mix psyllium husk, water, sugar, and apple cider vinegar in a large mixing bowl. Once psyllium husk comes in contact with water, start whisking to prevent lumps. Let the mixture sit for a couple minutes while you are mixing the flours.

In a large mixing bowl, add all the flours, starches, and salt and mix to combine.

By now psyllium gel should have formed! Add the dry and wet ingredients together and mix to incorporate. You can use your hands or a mixer with a dough hook.

Once the dough is well incorporated, transfer it to a floured working surface and preshape it into a round boule. Dip the top in sesame seeds spread on a plate for extra flavor!

Note: You will need a banneton basket or a mixing bowl lined with a kitchen towel for this step.

Flour the basket or the towel within the mixing bowl very well to prevent sticking. Then transfer the preshaped loaf into it. Cover with a kitchen towel and leave to ferment. It will take 3-6 hours at room temperature or up to 18 hours in the refrigerator. The dough should rise some but not double in size.

Note: if the loaf rose during baking but deflated once you took it out, it is due to overproofing

Start preheating the oven to 450F/230C preferably 30-60 minutes before the proofing is done. Some ovens take up to 1 hour to heat through! Make sure to place the Dutch oven inside the oven for the preheating stage.

Note: most ovens run hot or cold, thus it is best to get an oven thermometer to ensure correct temperature.

Once the oven is ready, take the dough carefully and turn it over onto a piece of parchment paper. Score the dough with a sharp razor or a knife. Scoring means cutting into the surface of the dough to direct the steam. If you don't score the loaf, it will have a torn look after baking.

If you were proofing your loaf in a banneton that is too big, you might need to preshape the dough once again by tucking the sides of it under itself but make sure to do it as carefully as you can to avoid deflating the dough.

Place the dough into the Dutch oven, close the lid, and bake for 30 minutes. After 30 minutes reduce the temperature to 400F/200C, take the bread out of the Dutch oven and place it on the baking rack, and continue baking for 50-60 minutes depending on how crusty you want it to be.

Tip: your bread is done when the inner temperature reached 210F/100C.

Once the baking is over, place the bread onto a cooling rack. If you want the crust to be softer, wrap the loaf in a kitchen towel 30 minutes after baking.

Let the bread cool completely before slicing it.

Keep the bread covered at room temperature for 4-5 days or slice & freeze it for up to 3-4 months. To defrost, simply place the slices in a microwave for 30-60 seconds.