Begin by mixing your dry ingredients: vital wheat gluten, oat fiber, lupin flour, salt, and xanthan gum. Set the bowl aside. Add yeast and honey to water and mix well, allow to sit for a few minutes until nice and bubble on top. Next, pour the yeast water mixture into your bowl of flour and then add the sourdough starter and oil. Mix everything together with a plastic dough scraper or your hand.

When everything is all combined, dump your dough out onto your surface. Though your dough will feel very wet, do not add more flour as the dough will absorb it and make the bread tougher. Start kneading the dough. Use the heel of your hand to push the dough away from you and with your finger, pull it back and fold it in on itself. Continue to do this, allow the gluten to build up and become stronger, about 5 minutes.

After 5 minutes place your dough your stand mixer with the dough hook attachment and let it knead for 8 minutes. If you don’t have a stand mixer you will have to knead this dough by hand until you can stretch the dough without ripping, this is called the windowpane effect.

Once your dough is done kneading, take it out of the bowl and you can either make one large loaf or two smaller loaves. To do this, just split the dough in half. Now get the into a nice smooth ball, refer to my video to see the technique. 

When your dough is nice and smooth, place in a lightly greased bowl and cover it with either with the towel or lightly oiled Saran Wrap then sit in a warm place or bread proofer at 78F for 3 1/2 hour to rise. 

If you want a much lighter version of sourdough, then you can bake it after the 3 1/2 hour rise.  However, if you want the classic sourdough texture after the dough has risen, lightly flour your surface and turn your dough out onto it, then punch it down and reshape it, refer to my video for technique. 

After reshaping your dough, it will need to rise an additional 3 hours. If you have proofing baskets, now is the time to flour them with oat fiber and place your dough in it for the last rise so it can get the nice spiral shape imprinted on it.

Heat your baking stone in the oven at 500F for at least 1 hour. However, I discovered my bread cooked better after I let the stone heat for 3 hours.

Now that your dough has risen for 6 1/2 hours, it is time to bake it. Flip your dough onto your floured baking stone or I like to use a pizza peel and then transfer it on the hot stone. Cut whatever design you would like into your bread, if doing so, then let bake at 440F for 30-40 minutes. Check your bread at around 20 minutes, if it has browned to your liking, lay a sheet of aluminum foil on top to stop the browning and continue to cook for the remaining time. Check for doneness with a toothpick.

Side Note: If you want your bread to have a crispy outer crust then heat a cookie sheet in the oven along with the stone. Have it a shelf beneath the stone. Once your bread is in the oven, place about a cup of ice on the cookie sheet. It will create steam in the oven allowing the outer part of the dough to crisp.

If you find the bottom of your bread is not done the stone was not hot enough and you will need to heat it for longer the next time you try.

Nutritional Facts for 1 whole loaf cut into 13 slices. For 1 slice: 91.6 Calories, 2g Fat, 1.7g Net Carbs, 15.0g Protein.
Nutritional Facts for 2 loaves cut into 13 slices. For 1 slice: 45 Calories, 1.0g Fat, 0.9g Net Carbs, 7.5g Protein.

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