Mix water, starter, honey, salt, and 2 c flour in your Bosch or stand mixer.

Allow the shaggy dough to rest for 20 mins to allow the flour to soak up as much moisture as possible.

Add more flour as needed to form a soft, slightly sticky dough that pulls away from the sides of the mixer and forms a ball.

Knead until dough comes together in a slightly sticky ball (a few minutes by hand).

Place dough in a lightly greased bowl. Cover with a kitchen towel and set a timer for 15 mins.

When the timer goes off, return to the dough with wet fingertips and gently pull one side up and into the center, turning the bowl ¼ turns and repeating all the way around the dough ball. Repeat every 15 mins for the first hour.

Fold dough this way every hour for the next 4-6 hours.

After the long rise, place your dough on a lightly floured surface and fold one more time. Let rest 5-10 mins.

Flip dough over and gently tuck it around and under as you rotate it, to create a nice firm surface and some tension as your form your boule.

Place dough seam side up in a well floured banneton or greased bowl. Cover lightly with a towel or greased plastic wrap and set aside.

Preheat your oven to 500 degrees, with the dutch oven inside for 45-60 mins.

Allow loaf to rise while oven is heating or until a fingertip pressed into the surface causes the dough to slowly fill back in.

Invert dough onto a piece of parchment paper. Slash the top with a sharp serrated knife or lame.

Put dough in the Dutch Oven with the lid on, reduce the heat to 430 degrees, and bake for 20 mins.

Remove the lid and bake another 15-20 minutes or until the top is golden brown and the bottom sounds hollow when tapped.

Cool completely before slicing.