1. Mixing the Dough (Autolyse): In a large mixing bowl, combine the warm water, active sourdough starter, and honey. Stir gently until the starter is mostly dissolved. Add the bread flour and rye flour, mixing with a wooden spoon or your hands until no dry spots remain. It will be a shaggy, somewhat sticky dough. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour. This resting period, called autolyse, allows the flours to fully hydrate.

2. Adding the Salt and Initial Mixing: After the autolyse, sprinkle the salt over the dough. Using wet hands, gently work the salt into the dough by squeezing and folding it for about 2-3 minutes. The dough will feel a bit more cohesive.

3. Bulk Fermentation with Stretch and Folds: Cover the bowl again. Over the next 3-4 hours, perform a series of “stretch and folds” every 30-45 minutes. To do this, lightly wet your hands, grab a portion of the dough from one side, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process 3-4 times until you’ve worked your way around the dough. This builds strength in the dough. You’ll notice the dough becoming smoother and more elastic with each set of folds. After the last set of folds, let the dough rest, covered, until it has increased in volume by about 30-50% and feels bubbly and alive. This is the bulk fermentation.

4. Pre-Shaping the Loaf: Gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Lightly shape the dough into a round or oblong shape, depending on your desired final loaf. Let it rest, uncovered, for 20-30 minutes. This allows the gluten to relax, making final shaping easier.

5. Final Shaping and Proofing: Lightly flour your hands and the dough. Gently shape the dough into its final form, creating tension on the surface. If using a round banneton, shape it into a boule (round). If using an oval banneton, shape it into a batard (oval). Place the shaped dough seam-side up into a lightly floured banneton or a bowl lined with a floured kitchen towel. Cover the banneton/bowl with plastic wrap or a shower cap. Proof in the refrigerator for 8-12 hours (this is a cold proof, which develops flavor) or at room temperature for 1-3 hours until it looks puffy and springs back slowly when gently poked.

6. Preheating Oven and Baking: About 45 minutes before you’re ready to bake, place a Dutch oven (with its lid) into your oven and preheat to 450 F (232 C). Once preheated, carefully remove the hot Dutch oven. Gently invert the dough from the banneton into the hot Dutch oven. Score the top of the dough with a sharp knife or razor blade (a simple cross or a single slash is common).

7. Baking with and Without Lid: Place the lid back on the Dutch oven and bake for 30 minutes. Remove the lid and continue baking for another 10-15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 F (93-99 C).

8. Cooling the Loaf: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing. This cooling period is crucial for the internal structure to set and for the flavors to fully develop. Slicing too early can result in a gummy texture.