Mix & Autolyse: Whisk the starter into the warm water until dissolved. Add both flours and mix until a shaggy dough forms with no dry spots. Cover and let rest for 45–60 minutes to allow the bran to hydrate.

Add Salt: Sprinkle the salt (and honey, if using) over the dough. Incorporate by squeezing and folding the dough with wet hands until fully blended.

Bulk Fermentation (First Rise): Cover and let sit in a warm spot for 4–6 hours. Every 30 minutes for the first 2 hours, perform 'stretch and folds': grab one side, pull it up, and fold it over the center. Repeat for all four sides.

Divide & Pre-shape: Turn the dough onto a floured surface. Divide into two equal pieces (~975g each). Gently shape each into a rough ball and let rest for 20 minutes.

Final Shape: Flatten each piece into a rectangle. Fold the sides into the middle like a letter, then roll tightly into a log.

Second Rise: Place the logs seam-side down into greased loaf pans. Option A (Same Day): Let rise at room temperature for 2–3 hours until the dough is about 1 inch above the rim. Option B (Better Flavor): Cover and refrigerate for 12–24 hours. Bake directly from the fridge.

Bake: Preheat your oven to 425°F (218°C). Score a deep line down the center of each loaf with a sharp knife to allow even expansion. Bake for 40–45 minutes or until the internal temperature reaches 205°F (96°C).

Pro Tip: If your crust is getting too dark before the center is done, tent the pans loosely with foil after the first 25 minutes.