In the bowl of a stand mixer, add the warm water and psyllium husks. Stir or whisk to combine and let sit for 5 minutes until a thick gel forms.

Add the rest of the ingredients, in the order in which they are listed, and attach the dough hook. Knead on medium high for 5 minutes.

Dump dough out onto a well-floured surface and knead until smooth.

To shape into an oval, flatten dough into a rough square and roll up tightly (like you would a jelly roll). Pinch seam to seal and place in a well-floured banneton basket, seam side up.

To shape into a round boule, flatten slightly and pull sides up into the middle to form a rough round. Pinch to seal. Flip over onto an un-floured surface and gently pull and push it between two hands until the top is fairly taut. Use your bench scraper, if necessary, to release it from the counter. Place it in a well-floured round banneton basket or tea towel-lined bowl.

Cover and let rise until nearly doubled in size, which could take anywhere from 2-4+ hours, depending on the ambient temperature in your kitchen and the time of year. PRO TIP: Turn your oven on to the lowest possible setting, allow it to fully heat up, and then turn your oven off and place the dough inside. OR boil water and place in a shallow pan in a turned off oven, and place the dough inside. OR use a proofing mat. OR turn your clothes dryer on (yep, you read that right!) for 5 minutes and then place your dough inside. ALL of these methods work very well for helping to proof dough.

When dough is nearly done proofing, preheat oven (with Dutch oven inside) to 450°F.

Remove cover from dough and place a small piece of parchment paper gently on top. Place one hand gently on top of the parchment and use the other hand to flip the basket or bowl over so the shaped dough is laying on top of the parchment.

Remove the hot Dutch oven from the oven and carefully place the shaped dough (on the parchment) inside. Replace the cover and bake for EXACTLY 6 minutes.

Open the oven door, remove the Dutch oven top, and slash the dough right down the middle with a bread lame or sharp knife. Replace the lid, close the oven door, and continue to bake for 30 minutes.

Open the oven door, remove the Dutch oven lid, and continue to bake the bread with the lid off for an additional 20-25 minutes, or until the bread is deep golden brown and crusty.

Remove the bread from the oven and place it on a cooling rack to cool completely before slicing. The crust will soften as it cools.