Steam-Baked Gluten-Free Artisan Bread

In a large bowl, whisk together all of the flours with the yeast and caraway seeds. In a medium bowl, whisk together the water and psyllium husk until well combined with no lumps. Whisk in the maple syrup, olive oil, and salt. Add the water mixture to the flour mixture and stir until there is no loose flour. Let rest for 5 minutes.

Dust a 7-inch round banneton (or bowl lined with a tea towel) with brown rice flour. Dust the counter with additional brown rice flour. Transfer the dough to the counter and knead until it is easily shaped into a ball and is somewhat smooth on the surface, about 2 minutes. Transfer the dough to the banneton with the seam side up.

Cover loosely and let rise in a warm place 22 to 28°C (72 to 80°F) until doubled in size, 30 to 45 minutes. Do not overproof! Gluten free doughs are better to go into the oven sooner than later to get any oven spring.

While the dough is proofing, place a cast iron skillet, pizza stone, or baking steel on the bottom rack of the oven. If using a skillet, cut a parchment round to fit the bottom of the skillet. Turn on the oven to heat.

Once the dough has proofed, place the parchment paper round on the dough, still in the banneton. With your hand supporting the paper and the dough, gently flip the banneton upside down. Remove the banneton from the dough. (If using a stone or steel, flip the dough out onto a piece of parchment on an overturned sheet pan or pizza peel. Sprinkle a little water over the top of the dough with water using your hand and sprinkle on some brown rice flour. Score a pattern with a lame or razor blade.

Carefully remove the hot skillet from the oven and gently place the paper with the dough into the skillet. Carefully place the skillet and dough into the oven. (If using a stone or steel, gently slide the dough, still on the parchment, onto the stone.) Bake for 20 minutes with steam.

After the steaming timer goes off, the oven will automatically reduce to 190°C (375°F) with no steam. Continue to bake until the dough is no longer soft on top and the bottom sounds hollow, 25 to 30 minutes.

Cool the bread for at least 20 minutes before slicing. Wrap any leftover bread in beeswax cloth and leave it on the counter for two or three days before slicing and freezing the remainder.