Mix starter, honey, butter, and water in a large mixing bowl. Add in flours and salt.

Mix well and knead until fully combined, 5-10 minutes

Take the dough’s temperature to gauge how long the dough is going to ferment (bulk ferment) before a cold retard (overnight refrigeration). 70 degree dough will need 10-12 hours, 75 degree dough will need 5-7 hours, 80 degree dough will need 3-5 hours.

Allow to rest 30-60 minutes after fully combining, then stretch and fold the dough (Think of this as folding an envelope, you bring up one quarter of the dough and fold it over the whole ball. Then turn, and repeat 3 more times until four sides are pulled up and folded over).

Repeat the stretching and folding 3 more times, about every 30 minutes.

Allow the dough to rest until it is finished fermenting (from the total time you determined by temp), it shouldn’t be too sticky to the touch.

Dump the dough on your counter and pull it toward you, repeating until it forms a smooth ball.

Let the dough rest for 20-30 minutes, then shape with your preferred method. I like the Tartine Shoelace method.

Place the dough in a lined basket, cover, and refrigerate overnight.

Before baking, preheat the oven to 450°F.

Turn the dough out onto parchment paper. Give the dough a release score.

Pick up the dough by the parchment paper to put both the loaf and paper to bake in a covered dutch oven at 450°F degrees for 30 minutes, then uncovered 12-15 minutes longer or until 200°F internal temperature.