STEP 1: PREPARE THE PREFERMENT

1. Do this in the evening, or 6-7 hours before mixing the dough. In a small clean jar, mix all ingredients thoroughly until no dry flour remains. I make the preferment the same time I feed my starter. 
2. Cover lightly and leave to ferment at room temperature (21–23°C / 70–74°F) overnight. If you want to make the preferment in the morning, it will take about 6-7 hours for it to reach peak activity. To speed it up (to about 3h), you can use a heating pad or a gently heated oven (make sure the heat is OFF). 
3. When at peak, the preferment should be bubbly, almost doubled, cracked on top, and have a light, pleasant aroma. For best results, please use it within 10h. 

STEP 2: MIX THE WET INGREDIENTS

1. In a medium bowl, mix psyllium flakes, honey and olive oil with 380g of water. Stir until the honey is dissolved and all the ingredients are mixed. 
2. Let sit for 3–5 minutes to allow a thick gel to form.
3. Add all of the preferment to the gel. Use the remaining 20g of water to rinse the preferment jar, making sure every bit of the preferment goes into the dough. Mix well until everything is fully incorporated and the mixture is smooth and uniform.

STEP 3: MIX THE DRY INGREDIENTS

1. In a large mixing bowl, whisk the flours and salt together thoroughly. 

STEP 4: COMBINE WET AND DRY MIXTURES

1. Add the wet gel mixture to the dry flour bowl.
2. Start mixing with a spatula, then use clean hands to thoroughly mix the dough, until an homogeneous dough forms (about 1-2 minutes). Scrape down the sides with the dough scraper and fold the dough toward the center, rotating the bowl. Repeat about 20 times. 
3. The dough will be thick, soft, and slightly sticky.
4. Cover the bowl with a lid and set in a draft-free, warm spot (room temperature is fine if not too cold). 

STEP 5: BULK FERMENTATION (FIRST RISE)

1. Let the dough ferment at room temperature for 1 to 2 hours, depending on the ambient conditions. This is something you’ll get a feel for with practice. As a general rule: in summer, 1 hour is often enough; in winter, when the house is cooler, it can take up to 2 hours. I made this loaf in the summer and bulk fermented it for 1 hour at around 72°F (22°C).

2. Signs it’s ready: slight puffing, a smoother and lighter texture. If you are using a glass bowl (which I recommend), you will notice wholes on the bottom and on the sides of the dough.

STEP 6: SHAPING THE LOAF

1. Lightly flour a clean surface.
2. Gently invert the dough onto the surface. Gently grab the side further from you, and fold it over to the center of the dough, then repeat with one more fold, toward you. You are basically tightly rolling the dough towards you. 
3. Now the seam-side should be on the bottom. Use your hands to create a slight tension between the dough and the surface, by gently rotate it and round it into a smooth ball, and the seam is well sealed. Lightly dust the top of the dough with flour. 
4. Place it seam-side up into a lightly floured proofing basket or cloth-lined bowl. Dust some flour on top and cover with a cloth and a plastic cover. 

STEP 7: FINAL PROOF (SECOND RISE)

1. Proof for 1–2 hours at room temperature. At a temperature of 72F (22C), it takes about 1 hour.
2. In gluten-free sourdough baking, the sighs that the dough is ready are not as obvious as in regular wheat baking. It something you will learn to recognize with practice. We are looking for a rise in dough of about 20-30%, a puffy appearance, and a slightly jiggly texture. If your dough has visibly increased in size, it is most probably overprooved. 

STEP 8: BAKE

1. Preheat your Dutch oven with the lid in the oven at 250°C / 480°F for about 30-40 minutes before baking. This ensures the pot is thoroughly hot and will create the right oven spring.
2. Carefully invert the dough onto a sheet of parchment paper. Score the top with a razor blade — a simple cross, to begin with, works well. You can expand your scoring repertoire once you have mastered the method. 
3. Using oven mitts, remove the hot Dutch oven from the oven and lower the parchment paper with the dough inside.
4. Quickly spray the dough with water using a spray bottle, or add an ice cube to the pot before covering — this helps create steam and a beautiful crust. 
5. Bake covered for 40 minutes, then lower the heat to 230°C / 446°F, remove the lid, and bake uncovered for another 35–40 minutes (the lid remains in the oven), until the loaf is deeply golden brown. The timing might slightly decrease if your oven runs on the hot side (if you noticed the bread had a burnt bottom and crust). 
6. Remove the bread immediately and place on a cooling rack. Let it cool completely — at least 5 hours, but ideally overnight — before slicing. This allows the crumb to set fully. I know is tempting, but do not slice it before 5 hours, you will end with a gummy crumb. 
7. Gluten-free bread is best if lightly toasted before eating. 

STORAGE and SERVING TIPS 

1. Toast before serving: I recommend toasting the slices before serving — the heat helps bring back moisture, making the bread soft, fluffy, and even more delicious.
2. Short-term: Wrap the cooled loaf in a clean cotton towel or place it in a paper bag. It will keep well at room temperature for up to 3 days.
3. Long-term: Slice and freeze the loaf with parchment paper between slices. You can toast directly from frozen or let it thaw at room temperature and then toast.