Pain au levain nature

03 — Method

1. Dissolve the active starter and honey in the lukewarm water in the bowl, add both flours and mix roughly until no dry flour remains.Making it from scratch? See bread & sourdough — rises 2 to 12 h
2. Cover and rest 30 minutes, then add the salt and knead about 10 minutes using stretch-and-folds until supple and elastic.
3. Cover with a towel and let rise 4 to 5 hours at room temperature, doing a fold every 30 min for the first 1½ hours.
4. Shape into a tight ball on a floured surface, place in a floured banneton or bowl and let rise 2 more hours, or overnight in the fridge.
5. Preheat the oven with the empty Dutch oven inside to 230 °C (450 °F), turn the dough into the hot pot, score with a blade and put the lid on.
6. Bake 30 min covered, then 15 min uncovered to brown the crust. Cool on a rack at least 1 hour before slicing.