• Start by weighing each ingredient into individual bowls using a food scale set to the gram measurement.
• In the stand-up bowl mixer, mix together the water, psyllium husk, and honey using the paddle attachment. Mix for about a minute or until it looks fully incorporated. Let this mixture sit for about 10 minutes while you measure out your other ingredients into individual bowls.
  25 g psyllium husk, 25 g honey, 300 g water
• Combine the almond flour, tapioca flour and salt into a bowl. Using a whisk. Blend the ingredients together until fully mixed.
  147 g almond flour, 204 g tapioca flour, 7 g salt
• After letting the psyllium husk mixture rest for 10 minutes, add in the sourdough starter and mix for one minute on the lowest setting until fully mixed.
  85 g active grain-free sourdough starter
• Turn off the mixer and add the dry ingredients to the wet ingredients. Mix on the lowest setting for 1 to 2 minutes or until fully combined.
• Use a silicone spatula to scrape the dough onto a tea towel that has been lightly dusted with tapioca flour.
• Add a small amount of olive oil to your hands and gently shape the dough into a round ball. Place the dough back onto the tea towel and into your medium bowl with a lid.

Proofing Your Dough

• Cover the dough with the tea towel and let it proof in a space that is 75°F for 5 hours.
• After 4 hours, preheat the oven to 500°F. Place your Dutch Oven on the top rack and your pizza stone or cast iron skillet on the bottom rack, and heat everything for 1 hour.

Scoring Your Dough

• Lightly dust the top of your dough with tapioca flour.
• Using your lame or a serrated knife, gently score a simple pattern onto the top of the loaf.

Baking Your Dough

• Remove your Dutch Oven from the oven.
• Cut a piece of parchment paper the size of your Dutch Oven and place your dough on the parchment paper.
• Place your dough and parchment paper inside the Dutch Oven, put the lid on, and return to the top rack of your oven. Reduce the temperature to 450°F and set a timer to bake for 35 minutes.
• Remove the lid from the Dutch Oven, reduce the temperature to 400°F and bake for 30 minutes.
• Remove the Dutch Oven and the parchment paper from the oven completely, and place the loaf on the top rack in your oven. Reduce the temperature to 350°F and bake for 20 minutes.
• Remove the bread from the oven and place it on a cooling rack for at least 4 hours.