Directions

1. Mix dough
   In a stand mixer (or by hand with a dough whisk), combine water, starter, honey, salt, and 2 cups flour until shaggy.
   

2. Rest
   Let dough rest for 20 minutes to hydrate the flour.
   

3. Add flour
   Gradually add remaining flour until a soft, slightly sticky dough forms that pulls away from the sides of the bowl. Knead until smooth.
   

4. First folds
   Place dough in a greased bowl, cover, and rest 15 minutes. Perform a series of stretch-and-folds: lift one side to the center, rotate the bowl, and repeat. Do this every 15 minutes for the first hour.
   

5. Bulk ferment
   Continue folding every hour for 4–6 hours. (Even just the first hour helps!)
   

6. Shape
   Turn dough onto a floured surface. Fold once, rest 5–10 minutes, then shape into a boule, tightening the surface tension.
   

7. Final proof
   Place seam side up in a well-floured banneton or greased bowl. Cover and let rise until a fingertip pressed in fills back slowly.
   

8. Preheat oven
   Preheat Dutch oven inside your oven at 500°F for 45–60 minutes (or 450°F if cookware can’t handle higher heat).
   

9. Score & bake
   Invert dough onto parchment, slash the top ¼" deep with a lame or serrated knife.

   • Place in hot Dutch oven, cover, reduce heat to 430°F, and bake 20 minutes.

   • Remove lid and bake another 15–20 minutes, until golden and hollow-sounding.
     

10. Cool
    Cool completely before slicing to allow the crumb to set.
    

Tip

If the bottom browns too much, place a baking sheet on the rack below to deflect heat. You may also reduce oven temp slightly and extend bake time.