Day 1: Mix Levain (takes 3-3.5 hours until peaked, bubbly and active at 78°F). Mix together ripe sourdough starter, whole wheat flour and water. Set aside to ripen for 3 - 3.5 hours at 78°F.

Once the levain is peaked and active, mix 80 grams levain with 380 grams of water, 100 grams honey and 10 grams salt in a bowl.

Add 485 grams whole wheat flour and 15 grams vital wheat gluten to the bowl and mix until incorporated and a shaggy dough forms. Let dough rest for 30 minutes.

After 30 minutes, pick up one side of the dough and fold it over on itself. Cover the dough and let it rest for 30 minutes.

Perform 3 sets of stretch and folds every 30 minutes.

After the stretch and folds are complete, let the dough rest in a warm place for the rest of bulk fermentation, about 1 ½ - 2 hours.

When your dough is ready to shape, wet your hands and a bench knife. Shape the dough into a tight ball and let it rest uncovered for about 30 minutes.

Prepare a banneton or small bowl, place the dough in it, and cover it for cold fermentation in the refrigerator overnight or for up to 14-16 hours.

Day 2: Preheat Oven: Put a Dutch oven into the oven and preheat to 500°F.

Remove the dough from the refrigerator, score the dough, and bake in the Dutch oven at 450°F for 25 minutes, then remove the lid and continue baking for 20 minutes until deep brown.

Let loaf cool completely and enjoy!