No Knead Gluten Free Bread with Psyllium Husk (10 Servings)

Instructions:

1. Whisk the dry base. In a large glass mixing bowl, combine the 450g gluten-free flour blend, 25g whole psyllium husk, 10g fine sea salt, and 7g instant yeast. Listen for the whisk hitting the glass; you want a perfectly uniform, snowy mixture.
2. Hydrate the mixture. Pour in the 480ml warm water, 15g honey, and 5ml apple cider vinegar. Use a sturdy silicone spatula to fold the mixture. Note: The dough will start as a slurry and quickly thicken into a shaggy, sticky mass.
3. Initiate the cold ferment. Cover the bowl tightly with plastic wrap. Move it to the fridge for 12 to 18 hours. Smell the dough after 12 hours; it should have a pleasant, slightly fruity, fermented aroma.
4. Preheat the chamber. Place your 5 quart Dutch oven inside the oven and preheat to 450°F (230°C). Let it sit at temperature for 30 minutes to ensure the cast iron is radiating intense heat.
5. Shape and score. Turn the cold dough onto parchment paper. Use wet hands to smooth the top into a dome. Using a very sharp knife, make a 1 inch deep X or square on top. This allows the steam to escape and the bread to expand.
6. The hot drop. Carefully lift the parchment and drop the dough into the scorching Dutch oven. You should hear a faint sizzle as the cold dough hits the hot metal.
7. Steam locked baking. Cover with the lid and bake for 25 minutes. This traps the moisture coming off the dough, creating that artisan crust.
8. The color build. Remove the lid and bake for another 20 minutes. Watch for a deep mahogany color; it should look much darker than typical gluten-free bread.
9. The cooling cure. Transfer the loaf to a wire rack. You must wait at least 2 hours before slicing. Note: Slicing early will result in a gummy, wet interior as the steam needs time to redistribute.