Ingredients
- 150 g active sourdough starter
- 100 g room temperature filtered water
- 80 g Arnel’s All Purpose Flour
- 20 g psyllium husk
- 20 g honey
- 20 g olive or avocado oil
- 350 g room temp filtered water
- 2 ice cubes (for baking)
- 300 g Arnel’s All Purpose Flour
- 8 g baking powder
- 15 g apple cider vinegar
- White rice flour (for dusting banneton basket)
Directions
- Levain: Mix levain ingredients in a jar. Cover loosely and ferment in a warm spot for 12–24 hours until bubbly and nearly doubled.
- Mix Wet: Whisk psyllium husk and water in a large bowl and let thicken. Stir in honey, oil, and the prepared levain.
- Mix Dry: Add all dry ingredients. Knead for 5–10 minutes (dough will be sticky).
- Shape: Transfer to a floured banneton or oiled bowl. Smooth the top with wet hands or a wet spatula.
- Proof: Cover loosely with a towel. Proof in a warm spot for 4–6 hours (or cold proof in the fridge for 6–18 hours) until visibly puffy with a domed top.
- Prep to Bake: Preheat oven to 425°F with a Dutch oven inside. Transfer dough to parchment paper and score the top. Place in the hot Dutch oven with 2 ice cubes under the parchment.
- Bake: Bake for 25 mins with the lid ON, then 25 mins with the lid OFF (internal temp should reach 205°F).
- Cool: Let cool for at least 2 hours before slicing.