Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork.

Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear.

Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.

Autolyse: let dough sit for one hour, covered and undisturbed.

Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 2 ½ minutes.

Leave the dough alone, covered, for 30 minutes. This counts as your first set of stretch and folds.

After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.

Let sit, undisturbed and covered with a damp cloth, for the remainder of its bulk fermentation.

When finished with bulk fermentation, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape.

Let sit for 15 minutes on your work surface.

Then shape your dough using the video attached as a guide.

Place dough into your flour dusted banneton, seam side up.

The dough will now go through its final rise. You can do this on the counter, which will take about 1 ½ to 2 hours at 70 degrees F.

Preheat your oven to 475 degrees F, with your dutch oven preheating inside the oven.

When the oven is preheated, flip your dough out gently onto parchment paper and score your dough.

Put scored dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in.

Bake for 20 minutes, then remove cover.

Turn heat down to 430 degrees F, and bake for 20 to 25 more minutes, until crust is golden brown and crackly.

Remove from oven, and remove bread from dutch oven and place onto a cooling rack.

Wait AT LEAST one hour to cool otherwise, the interior will be gummy.