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In a large mixing bowl, whisk 240 ml active gluten-free sourdough starter with 360 ml warm water (35–40°C) until mostly dissolved.
Stir in 9 g psyllium husk powder and leave to sit for 5–10 minutes, until it thickens into a gel.
Add 360 g plain gluten-free flour blend, 3 g xanthan gum and 9 g fine sea salt, then mix until you have a shaggy, sticky dough.
Cover the bowl and leave in a warm spot (21–24°C) for 6–12 hours, until bubbly and slightly risen.
Lightly dust your work surface with flour, scrape out the dough and shape it into a round or oval, creating surface tension.
Dust a banneton (or line a bowl with a lightly floured tea towel), place the dough seam-side up, cover and chill in the fridge for 8–16 hours.
About 45 minutes before baking, preheat the oven to 230°C (Gas mark 8) with a lidded casserole dish inside.
Carefully turn the cold dough into the hot dish, score the top if you like, and replace the lid.
Bake for 30 minutes with the lid on to trap steam.
Remove the lid, reduce the oven to 220°C (Gas mark 7) and bake for another 15–25 minutes, until the crust is golden and sounds hollow when tapped.
Transfer the loaf to a wire rack and cool for at least 2–3 hours before slicing.