Old baker, new member

Good question!  I haven't looked at her recipe for so long, because I bake this bread so often, I can practically do it in my sleep, but off the top of my head:

• I measure the flaxseed meal/psyllium/salt into a 4-cup Pyrex measuring cup, and give it a little stir before I....
• Use warm-bordering-on-hot water to mix into it.  Reasons:
  • Salt dissolves better in water than in dry ingredients later
  • Warm water makes warm glop, and warm glop gels up better, and I believe gives a superior result.  Just be sure to stir the mixture as you're pouring the water in (a single naked hand-mixer beater, hand-held, works really well for this), and make sure the glop is no hotter than yeast-friendly temp ≈100-105ºF when you add it to your starter.
• I'll often use way more flaxseed meal, like 40-50g, and it's great. This happened because, early on, I couldn't remember whether it was the flaxseed meal or the psyllium husk that was 40g, so I just made both 40g.  
• I use whole psyllium husk instead of powder. I find it is less apt to clump when mixing with water.
• I use more salt than she suggests. Early on, I weighed my salt at 12g, and now I think I use anywhere from 14-18g in a batch.
• I use the beater attachment for the first round of stand mixer mixing.
• I measure the dry flours/starches into a separate bowl, mix thoroughly, then....
• I add the dry ingredients a little at a time while mixing the glop with the beater attachment, for better ingredient incorporation.
• Switch to the dough hook after all the dry ingredients are mixed in, and mix at medium speed for 5 min.
• I also started using 1-2 tsp of "Dough Enhancer" which I ordered on a whim from the place I get the superfine rice flour (Authentic Foods), and I have found that it does, in fact, help with the bread texture, especially after a week in the fridge.  I add this into the dry ingredient mixture.
• I use two brotforms for shaping/rising, dusted with superfine white rice flour.
• I do not use dutch ovens, but invested in unglazed cloches, which deliver a superior result.  Preheat them.
• I convect bake at 465ºF for 100 minutes (1h40m), no temperature changes. 
  • Might sound weird to convect bake when using cloches, but it really did make a perceptible difference in the crust's browning while baking.
  • YOMMV (your oven mileage may vary)

Side Note: We picked up one of those countertop deli slicers at a yard sale a while back, and I use that to completely slice the whole loaf after it's cool.  The crust is pretty hard, and the interior so spongy, so slicing it before storing makes it much easier to deal with.  It slices even better (less mess) after some time in the fridge.

Definitely Do:

• Use filtered water for the whole process.  
• Use superfine flours if you can get them. Game-changer.
• NOT cut into the loaf until it's completely cool.  This is easier to deal with if you bake bread in the evening and let it cool overnight.
• Warm it up or toast it, especially if it has been stored in the fridge.

I am still baking this bread about every 10-14 days on average.  We absolutely love it.

Good luck, and let me know if you use any of these modifications, and how they end up working for you!