1. In a large mixing bowl, combine the warm water and whole psyllium husks. Stir well and allow the mixture to sit for 3–5 minutes until it forms a thick, pudding-like gel.

2. Add the almond flour, oat fiber, whey protein isolate, baking powder, and salt directly to the psyllium gel. Mix thoroughly until a thick, uniform dough forms.

3. Fold in the living Biome Boss™ sourdough discard and mix until evenly incorporated.

4. Allow the dough to rest for 30 minutes to fully hydrate and develop structure.

5. Cut a round piece of parchment paper slightly larger than the base of your Dutch oven. Shape the dough into a smooth round boule and place it in the center of the parchment. Lightly mist the top with water and sprinkle with everything-but-the-bagel seasoning or sesame seeds if desired.

6. Place the empty Dutch oven with its lid into the oven and preheat to 450°F (230°C). Once the oven reaches temperature, allow the Dutch oven to continue heating for an additional 30 minutes so it becomes fully heat-saturated.

7. Carefully transfer the parchment and shaped boule into the hot Dutch oven. Cover with the lid and reduce the oven temperature to 350°F (175°C). Bake for 60 minutes.

8. Remove the lid, reduce the oven temperature to 300°F (150°C), and continue baking for 30–40 minutes, until the internal temperature of the bread reaches 205–210°F (96–99°C).

9. Remove the bread from the Dutch oven and allow it to cool completely on a rack for at least 4 hours, or refrigerate overnight before slicing to allow the crumb to fully set.