In a large mixing bowl, combine the starter, water, honey, and vanilla. Stir until the mixture is milky.

Add the bread flour and mix with a spoon until a shaggy dough forms.

Continue mixing by hand until all the flour is incorporated and the dough becomes less sticky.

Cover the bowl and let it rest for 1 hour.

Measure the salt into a separate dish and keep it nearby for later use.

After 1 hour, add the salt to the dough and perform the first round of stretch and folds.

Cover the dough and let it rest for another 30-45 minutes.

Perform three additional stretch and folds or coil folds, spaced 30-45 minutes apart, adding the zest of 3-4 limes during the second fold.

After the final fold, cover the dough and continue to bulk ferment until it has increased in size by about 75%.

While the dough is rising, prepare the key lime filling by mixing all the filling ingredients in a medium bowl with a hand mixer until smooth.

Cover the filling and refrigerate it to firm up.

Lightly mist your counter and gently dump the dough onto it, spreading it into a wide rectangle without tearing.

Sprinkle a layer of crushed graham crackers over the rectangle.

Using a piping bag or spoon, add dollops of the key lime filling across the rectangle.

Tri-fold the dough, adding more graham cracker crumbles and key lime filling as you go.

Roll the dough tightly into a log, pinching the sides to keep the filling inside.

Using cupped hands, pull the dough towards yourself to create surface tension, being careful not to tear it.

Transfer the dough seam side up to a rice flour dusted banneton or a tea towel lined bowl.

Cover and refrigerate for 12-24 hours, preferably overnight.

Preheat your oven and Dutch oven to 450°F.

Once the oven is preheated, remove the dough from the fridge.

Flip the dough onto parchment paper or a bread sling, dust with rice flour, and score the top.

Bake in the covered Dutch oven for 30 minutes.

Remove the lid, lower the heat to 400°F, and bake for an additional 25 minutes, or until the internal temperature reaches 205-210°F.

Allow the loaf to cool for at least 2 hours before slicing.