Mix the Dough20-minute rest

1. Mix the starter with 1 1/3 cups water until well combined.
2. Add the honey and oil; mix until incorporated.
3. Add both flours and the salt. Mix, then knead by hand until no dry flour remains and a cohesive, shaggy dough forms.
4. If needed, knead in extra water 1 Tbsp at a time, using no more than 3 Tbsp.
5. Leave the dough uncovered at room temperature for 20 minutes.

Fold & Bulk Rise6-8 hours

1. Perform one set of stretch and folds, folding all four sides over the center. Cover and rest for 1 hour.
2. Repeat the stretch and folds. Cover and bulk rise for 5 to 7 hours, or until the dough has approximately doubled.

Shape & Final Rise1-2 hours

1. Lightly grease a 9 x 5-inch loaf pan. Turn the dough onto a lightly floured surface and gently flatten it into a rectangle about as wide as the pan.
2. Roll into a snug loaf, pinch the seam and ends closed, and place seam-side down in the pan.
3. Cover and rise for 1 to 2 hours, until the loaf looks noticeably puffy.

Bake & CoolAbout 1 hour

1. During the final rise, preheat the oven to 400°F.
2. Bake about 1 hour, until well browned and the center registers 200 to 210°F.
3. Remove from the pan and cool completely on a wire rack before slicing.

Helpful Notes