Before starting the dough, you need to feed your sourdough starter 4 to 12 hours ahead of time. This ensures it’s active and bubbly, which is crucial for achieving that perfect rise. If you’re unsure that your starter is ready, a simple float test can help. Just drop a spoonful of it into a glass of water; if it floats, you're good to go.

In a large mixing bowl, blend the warm water, bubbly starter, honey, salt, and all-purpose flour, along with the whole wheat flour. You can use a wooden spoon, but I prefer going in with my hands. It’s tougher than it sounds, but it becomes a sensory experience, I assure you! Mix until it’s all combined—don’t worry about getting a perfect dough just yet.

Cover the bowl with plastic wrap or a lid and let the dough rest for about 30 minutes. This resting period is important—it allows the water to hydrate the flour, which will make the dough easier to work with later on.

Here comes the fun part! Grab an edge of the dough, stretch it up, and fold it over itself toward the center. This might feel stretchy (which it is!), so if it feels tough, don’t sweat it. Just do your best. After folding, give the bowl a slight turn and repeat. Do this a total of four times; this is one round.

Let the dough rest for another 30 minutes, covered. Then, repeat the stretching and folding process once more. We’re building up those gluten structures here!

Complete one last round of stretch and folds. After that, cover the bowl again but this time with a damp towel or plastic wrap. Let the dough bulk ferment in a warm spot until it has doubled in size. Depending on your kitchen’s temperature, this can take anywhere from 6 to 12 hours. Just keep an eye on it—over-fermentation isn’t your friend here.

Once the dough has risen, it’s shaping time! Lightly flour a clean work surface and gently turn your dough out. Fold the dough onto itself, then help shape it into a round ball by gently spinning it toward you. This may sound tricky, but it’s easier than it appears.

If you like, you can leave it uncovered for 15-20 minutes; this helps prevent sticking during the next stage.

Flip the dough over and fold the sides toward the center, pinching together to create surface tension. Transfer it to a floured banneton or bowl lined with a floured tea towel, seam side up. Cover it with plastic wrap or a plastic bag, and leave it to rise for another 12-15 hours in the fridge. Alternatively, you can let it rest at room temperature for 3-4 hours if you prefer a quicker rise.

When you’re ready to bake, preheat your Dutch oven to 500°F (260°C) for a whole hour. This step ensures your loaf gets those beautiful oven spring and crunch.

Right before baking, remove the dough from the fridge. Carefully place it on a piece of parchment paper, dust it with a bit more flour, and score it with a lame or razor blade. Go for one large cut and a decorative score if you’re feeling adventurous.

Gently transfer your dough (on parchment paper) into the hot Dutch oven. Be cautious, as it’s hot and can burn you! Place the lid on and bake for 20 minutes. After 20 minutes, carefully remove the lid, reduce the oven temperature to 475°F (245°C), and bake for an additional 15-25 minutes until that gorgeous golden brown color emerges.