1. In a large bowl, combine whole wheat flour and warm water and mix until no dry bits remain.

2. Let the mixture rest for 30–45 minutes for autolyse.

3. Add active sourdough starter and sea salt, then mix and fold until fully incorporated.

4. Cover and bulk ferment at room temperature for 3–5 hours, performing stretch-and-folds every 30–45 minutes during the first two hours.

5. Turn the dough onto a floured surface, shape into a loaf, and place seam-side up in a floured banneton.

6. Proof for 1–2 hours at room temperature or refrigerate overnight for deeper flavor.

7. Preheat a Dutch oven to 475°F (245°C), transfer the dough with parchment, score the top, cover, and bake 20 minutes; remove lid and bake another 20–25 minutes until golden.

8. Cool the loaf on a wire rack for at least one hour before slicing.