1. 1. Combine Starter, Water, and Honey: In a large mixing bowl, gently whisk together the active sourdough starter, warm water, and honey until the honey is fully dissolved and the mixture is well combined. This initial step ensures an even distribution of sweetness and activates your starter.

2. 2. Mix in Flours and Salt: Add the whole wheat flour, bread flour, and fine sea salt to the wet ingredients. Use a sturdy spoon or your hands to mix until no dry flour remains and a shaggy dough forms. It will be sticky at this stage. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This “autolyse” period allows the flour to fully hydrate.

3. 3. Perform Stretch and Folds: After the rest, begin the first set of stretch and folds. With wet hands, gently grab a portion of the dough from one side, stretch it upwards, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat this process 3-4 more times, until you’ve worked your way around the dough. Cover and rest for 30 minutes. Repeat this stretch and fold process 3-4 more times over the next 2-3 hours, allowing 30 minutes of rest between each set. The dough will become smoother and more elastic with each set.

4. 4. Bulk Fermentation: After the last set of stretch and folds, cover the bowl and let the dough bulk ferment at room temperature (around 70-75 F / 21-24 C) for 6-8 hours, or until it has visibly increased in size by about 50-75% and appears bubbly. If your kitchen is cooler, this may take longer. Alternatively, you can place it in the refrigerator overnight for a slower, longer fermentation.

5. 5. Shape the Dough: Gently turn the dough out onto a lightly floured surface. Avoid deflating it too much. Gently pre-shape the dough into a round or oval, then let it rest for 20-30 minutes, uncovered. After resting, perform the final shaping. For a round loaf, gently pull the edges of the dough to the center, creating tension on the surface. For an oval, roll it gently into a log. Place the shaped dough seam-side up into a floured banneton (or a bowl lined with a floured tea towel).

6. 6. Cold Proofing: Cover the banneton with plastic wrap or a shower cap and place it in the refrigerator for 8-12 hours, or up to 24 hours. This cold proofing develops flavor and makes the dough easier to score.

7. 7. Baking the Bread: Preheat your oven to 450 F (232 C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently invert the cold dough into the Dutch oven. Score the top of the dough with a sharp knife or razor blade (a simple cross or a single slash works well). Cover the Dutch oven and bake for 30 minutes.

8. 8. Final Bake and Cool: Remove the lid from the Dutch oven and continue baking for another 10-15 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210 F (93-99 C). Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 1-2 hours before slicing. Slicing too early can result in a gummy texture.