Mix together water, sourdough starter, seasonings, hot honey, salt, and flour until a shaggy dough is formed. Cover the dough and let sit at room temperature.

About 30 minutes later, perform a set of stretch and folds and then leave the dough covered again at room temperature.

Shred the asiago and parmesan cheeses and add to the dough during the second set of stretch and folds.

Perform 1-2 more sets of stretch and folds with about 30 minutes between each set.

Let the dough sit covered at room temperature for a total of 8-14 hours, until the dough is risen about 75%.

Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.

Cover and let the dough sit in the fridge for 8+ hours.

Preheat the oven and dutch oven to 450℉.

Score the dough and then place the dough into the oven at 450℉ for 30 minutes covered followed by 12-15 minutes uncovered. The internal temperature should reach 205F and should sound hollow when tapping on the bottom of the loaf.