In the bowl of a stand mixer, add all the ingredients for the dough in the order in which they are listed above. Mix on low to combine and then increase speed to medium and continue to knead for 5 minutes. Remove from the mixer, scrape into the center of the bowl (or scrape into another bowl), and cover; proof until doubled in size. Proofing times will vary depending on your ambient temperature. Refrigerate for at least 6 hours, preferably overnight. (Dough will fall slightly while refrigerated. This is normal).
Remove the dough from the refrigerator and scoop into onto a well-floured surface (use extra bread flour blend as bench flour). Knead until smooth, adding more flour as necessary to keep from sticking.
Shape the dough into a batard (torpedo) shape or boule and place it on a parchment-lined baking sheet or pizza peel (paddle). Cover with plastic wrap and place it in a warm, draft-free area to rise until nearly doubled in size. While the dough is rising, place a baking steel or stone on the middle rack of your oven. If using the shallow pan steam method (see below for steam methods), place the shallow pan on the bottom rack at this time). Preheat the oven to 450°F.
When dough has fully risen, slash the dough in three places across the top of the dough and use the pizza peel (paddle) to slide the dough onto the baking steel (or stone), parchment and all. FOR THE BOWL STEAM METHOD, immediately cover the bread with a large oven-safe bowl. FOR THE HOT WATER STEAM METHOD, pour one cup of very hot tap water into the shallow pan and close oven door. Bake bread for 15 minutes. Remove the bowl (or shallow pan) and continue baking for 30-35 minutes, or until the bread sounds hollow when tapped and is nicely risen. If the top is getting too dark before bread is done baking, cover lightly with aluminum foil.
Remove the bread from the oven and place on a wire rack. Allow to cool completely before slicing.
Notes
To make the bread without psyllium husks or powder, you will need to reduce the milk amount to 540 grams. The dough will be a little stickier to work with, but it can still be kneaded and shaped on a well-floured surface.To freeze, slice bread and place slices on parchment-lined baking sheet in a single layer. Flash freeze until each slice is solid. Wrap slices in plastic wrap and place in large ziptop bag and freeze for 2-3 months. Remove individual slices and wrap in plastic wrap or place in small baggie to thaw. Frozen bread may be toasted from frozen, however. STEAM METHODSOven-proof large bowl - as soon as bread goes into the oven, cover it with a large oven-proof bowl (such as a stainless steel mixing bowl) and close the door. Shallow pan - place a shallow heat-proof pan (such as a roasting pan or broiler pan) on the bottom shelf of the oven while the oven is preheating. As soon as the bread goes into the oven, pour one cup of very hot tap water into the shallow pan and quickly close the oven door. For either steam method, remove the steam option after the first 15 minutes of baking.