Creating Your Starter:

1. Mix equal parts of gluten-free flour and water in a glass jar. Cover loosely and let it sit at room temperature.
2. Feed your starter daily with the same amount of flour and water. Within 5-7 days, it should be bubbly and ready for baking.

Making the Dough:

1. Combine the gluten-free flour blend, salt, and psyllium husk in a large mixing bowl.
2. Activate the starter by mixing it with lukewarm water and sugar, then add it to the dry ingredients.
3. Mix thoroughly until you have a sticky dough. Gluten-free doughs are typically wetter than their gluten counterparts.
4. Bulk Ferment: Cover the bowl with a damp cloth and let it rise in a warm spot for 6-8 hours, or until it has roughly doubled in size.

Shaping and Proofing:

1. Transfer the dough onto a well-floured surface. Shape it gently into a loaf without overworking it.
2. Proof the shaped dough in a well-floured banneton or a bowl lined with a clean kitchen towel. Let it rise for another 2-4 hours.

Baking:

1. Preheat your oven to 450°F (232°C) with a Dutch oven inside.
2. Transfer the dough carefully into the hot Dutch oven, score the top with a sharp knife, and cover with the lid.
3. Bake for 25 minutes with the lid on, then remove the lid and bake for another 20-25 minutes until the crust is golden brown.
4. Cool on a wire rack before slicing to allow the interior to set properly.