Phase 1: Proof the Yeast

• Combine 1 tbsp active dry yeast, 1 tsp sugar, and ⅔ cup warm water in a small bowl.
• Stir gently and let sit 5–10 minutes until the mixture is very foamy.
• Pro tip: If it doesn’t foam, your water was too hot or too cold — start over. Yeast viability is everything here.
• Add Biome Boss Discard
• Add ollive oil.

Phase 2: Sift and Combine Dry Ingredients

• Place a fine mesh sieve over your large bowl.
• Add almond flour, oat fibre, whey protein isolate, baking powder, salt, psyllium husks, and 2 tsp rosemary.
• Sift into the the bowl with the wet ingredients.

Phase 3: Mix and Rest the Dough

• Mix until a thick, cohesive dough forms.
• The dough should be firm and tacky — not wet, not crumbly.
• Cover and rest 20–30 minutes. This is the game-changer: psyllium hydrates and yeast begins working.

Phase 4: Shape, Garnish, and Bake

• Cut parchment large enough to line your Dutch oven with extra sides for handles.
• Shape dough into a smooth boule on parchment using damp hands.
• Mist top lightly with water. Sprinkle 1–2 tsp rosemary and flaky sea salt; press gently to adhere.
• Preheat your empty Dutch oven with lid at 450°F (230°C) for 30 minutes.
• Lower boule into hot Dutch oven, lid on. Reduce to 350°F (175°C). Bake covered 60 minutes.
• Remove lid. Reduce to 300°F (150°C). Bake uncovered 25–35 minutes until centre reads 205–210°F.
• Lift loaf by parchment handles to rack. Pay close attention to this next part: cool 4+ hours before slicing. Cutting early causes a gummy interior — the crumb needs time to set.