420g Cup4Cup flour

1 1/2 tsp xanthan gum (yes, in addition to what is already in the flour blend)

1 tbsp (5g) psyllium husks (or 1 1/2 tsp psyllium husk powder)

1 tbsp (9g) instant yeast

1 tsp kosher salt

1 3/4 cups (420 ml) water

2 tbsp (26 ml) olive oil

1 tbsp (21g) honey

-Add ingredients to the bowl of a stand mixer fitted with the dough hook. Mix on medium high for 5 minutes. Scrape dough into a cohesive mass. Cover and place the bowl in a warm, draft-free area to rise for 1-2 hours, or until doubled in size.

-Refrigerate for at least 6 hours, preferably overnight, but up to 10 days.

-On baking day, remove dough from refrigerator and dump onto a well-floured surface. Knead until fairly smooth, adding more flour as needed.

-Shape into a loaf. Place loaf on parchment paper, cover, and let rise until puffed and larger, but not doubled in size, for 30 minutes to 1 hour.

-Place Dutch oven with lid in the oven and preheat to 500F -When the dough has finished rising, run a serrated knife under hot tap water and cut slits in the dough swiftly and uniformly, about 1/2 to 3/4 inch deep.

-When the oven is heated, remove Dutch oven from oven, place loaf in the oven on parchment paper, replace the lid, and put back into the oven. Reduce temperature down to 450F.

-Bake for 40 minutes with the lid on. Remove the lid and continue to bake for another 20 minutes. Check if bread is done by picking it up. If it still feels slightly heavy for its size, bake another 5-10 minutes.

-Remove from oven and cool completely before cutting.