PREP THE NIGHT BEFORE: Mix 60 grams sourdough discard, 60 grams water, and 60 grams all-purpose flour in a jar or bowl. Cover loosely and let sit overnight at room temperature until bubbly and active (8–12 hours).
In a large bowl, combine your active sourdough starter, water, 2 cups (250 grams) of flour, and honey. Stir until a shaggy dough forms. Let it rest for 20 minutes—this step, called autolyse, helps hydrate the flour and improves dough elasticity.
Sprinkle the salt evenly over the dough. Gradually add the remaining 125–150g of flour, mixing until the dough comes together into a soft, slightly sticky ball that pulls away from the sides of the bowl.
Cover with a kitchen towel or lid and let rest for about 30 minutes.
Start the first stretch-and-fold. With wet fingertips, gently pull one side of the dough up and fold it into the center. Rotate the bowl ¼ turn and repeat this motion all around the dough. Cover again and set a timer for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for the first hour.
After the first hour, continue stretching and folding the dough once every hour for the next 3–5 hours. Each fold builds structure, so don’t skip this step! The dough is ready when it feels airy and holds its shape.
Once the dough has completed its bulk fermentation, scrape it out onto a clean surface. Shape it into a tight ball, creating surface tension as you gently tuck and rotate the dough under itself. Let it rest for 5–10 minutes.
Line your large bowl with a piece of parchment paper, then place the dough seam-side-down on top of the parchment paper. Cover lightly with plastic wrap or a towel and let it rise until puffy and slightly jiggly when shaken—about 2–4 hours.
Preheat your oven to 450°F with a Dutch oven inside. Once the dough has finished rising, lift the parchment and dough out of the bowl. Sprinkle a little flour on top and smooth with your hand. Use a sharp knife or lame to score the top with ¼-inch deep slashes.
Transfer the dough (on the parchment paper) into the preheated Dutch oven. Cover with the lid, reduce the oven temperature to 430°F, and bake for 20 minutes.
Remove the lid and bake for an additional 15–20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool the bread completely on a wire rack before slicing—this is key for the crumb structure to set properly. Enjoy with butter, jam, or your favorite soup!