PREPARE THE PREFERMENT

1. Mix the starter, water, and flour blend until well combined. Let it ferment at room temperature (72°F) for about 6 hours, or until it reaches its peak. For a quicker fermentation, place the preferment in a warmer spot (80-85°F) for 3 hours. Alternatively, prepare it the night before and use it within 9-10 hours.

MAKE THE DOUGH

1. Combine the dry ingredients: In a large mixing bowl, whisk together the flours, tapioca starch, salt, and psyllium husk powder. Ensure everything is evenly mixed, as proper distribution of the psyllium is key.
2. Weigh the water: Measure out 380 grams of room-temperature water for the dough and 40 grams of lukewarm water (around 100°F) for mixing with the honey and preferment later.
3. Mix the dough: Add the 380g of water to the dry mix and stir vigorously with a wooden spoon or Danish dough whisk. Once it starts to come together, mix thoroughly with your hands to form a thick, cohesive dough. This step is crucial for creating the right texture. Shape the dough into a ball and let it rest for 5 minutes.
4. Incorporate the preferment: Dissolve the honey in the lukewarm water, then mix in the prepared preferment. Scrape the sides of the jar to get every bit. Add this mixture to the dough and knead it by hand until smooth, lump-free, and well hydrated.
5. Add the olive oil: Pour in the olive oil and mix until fully incorporated. Shape the dough into a ball using a plastic dough scraper, rotating the bowl as you gather the dough toward the center. Once you have a smooth, jiggly ball, cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.

SHAPE THE DOUGH

1. After 1 hour, turn the dough onto a lightly floured surface. Shape it by folding the far edge toward the center, repeating the fold once more toward yourself. The seam should be at the bottom. Gently rotate the dough to create surface tension and seal the bottom.
2. Dust the top with sorghum flour and place the dough seam-side up in a proofing basket. Dust again, cover with plastic wrap and a towel, and let it ferment for another hour.

PREPARE FOR BAKING

1. Preheat the Oven: While the dough is resting, preheat your oven to 480°F (250°C) with a baking sheet inside. Also, prepare a small baking dish with 1 cup of water to create steam during baking.
2. Chill the Dough: After 1 hour of proofing, place the dough in the freezer for 10-15 minutes. This helps with scoring and shaping. At the same time, place the water dish in the oven beneath the baking sheet.
3. Score and Bake: Dust the dough with flour and invert it onto a sheet of parchment paper. Score the top as desired. Carefully slide the parchment paper with the dough onto the hot baking sheet. Lower the heat to 465°F (240°C) and bake with steam for 20 minutes. After 20 minutes, remove the water dish, lower the heat to 445°F (230°C), and continue baking for another 35-40 minutes, until the bread is golden-brown and sounds hollow when tapped on the bottom. 
4. Cool: Remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 5 hours before slicing.
5. Storage: Store the bread in a linen or cotton bag at room temperature for up to 3 days. For longer storage, slice the bread, separate slices with parchment paper, and freeze them in a freezer bag. For best experience, toast slices before serving.