Step 1

In a large mixing bowl, combine 340g warm water with 45g honey, stir until completely combined.

Step 2

Add 250g bread flour and 250g whole wheat flour and mix until a shaggy dough forms. Knead the dough with your hands until all the dry bits are incorporated.

Step 3

Cover the bowl and set aside to AUTOLYSE for 60 minutes.

Step 4

Uncover the bowl and spread the dough in the bowl, I just dimple it damp fingers, and sprinkle 14g sea salt over the dough, then spread 100g sourdough starter across the surface of the dough.

Step 5

Then grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times to fold in the starter.

Step 6

Recover and set aside for 1 hour.

Step 7

Using damp hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 4 times to fold in the starter. This makes 1 set of stretch and folds.

Step 8

Recover and set aside for 1 hour before performing another set of stretch and folds before recovering and resting for 1 hour.

Step 9

Repeat once more, for a total of 3 sets of stretch and folds. Then cover, and set aside for 2 hours to finish the BULK FERMENT.

Step 10

Uncover the dough and transfer to a lightly floured work surface or countertop. Gently press and spread the dough into a large rectangle.

Step 11

Fold up the bottom third of the dough as though you were folding a letter, and then fold the top down.

Step 12

Rotate the dough 90 degrees and roll up into a large log. Cover with a kitchen or tea towel and rest for 30 minutes.

Step 13

After the rest, flip the dough over, gently press the dough flat then roll it again. Pinch the ends if you're making a batard or tuck them in if your making a boule.

Step 14

Dust the dough with rice flour then tuck seam side up into a BANNETON.

Step 15

Prove the whole wheat sourdough loaf in the banneton for 2-3 hours before covering and placing in fridge to cold retard for up to 3 days. If you want to bake it right after proving, you're welcome to, but the flavor and rise is better after resting in the fridge.

Step 16

Place your dutch oven, cloche, or desired baking dish in the oven and preheat to 450f. If you don't have a dutch oven, I do have a guide on BAKING SOURDOUGH BREAD WITHOUT A DUTCH OVEN.

Step 17

Once the oven is preheated, invert the banneton onto a sheet of parchment paper.

Step 18

Use a lame, sharp knife, or clean razor blade to score the dough, I usually like to make one deep curved slash, but you can get as fancy as you like!

Step 19

Carefully remove the DUTCH OVEN from the oven, and using the parchment paper as a sling, transfer the sourdough loaf from the counter into the dutch oven.

Step 20

Bake the dough at 450f covered for 30 minutes and uncovered at 450f for 10-15 minutes, or until the loaf is cooked through and the crust is nicely browned. You can test the doneness of the loaf with an instant-read thermometer. Bread is cooked once it reaches 205 - 210 degrees Fahrenheit internal temperature.

Step 21

Remove baked bread from the dutch oven and transfer it to a wire mesh cooling rack to cool completely before slicing. I like to leave it for at least 2 hours before slicing, as slicing too soon can affect the crumb and texture of your loaf.