Ingredients:

• 325g water
• 150g active bubbly starter
• 20g honey
• 20g olive oil
• 11g salt
• 400g bread flour
• 100g whole wheat flour

Mix water and starter together in a large mixing bowl until milky. Add olive oil and honey and mix well. Add flour and mix/kneed until smooth and all flour is incorporated. Cover and rest for one hour. Add salt and perform one stretch and fold, then rest 30 min. Perform 3 coil folds 30 min apart. Bulk ferment until dough has risen ~75%. Then shape to fit in loaf pan. Cover and let rise until it is just above the rim of the pan. Bake right away or cover and cold proof for up to 24 hours (I do overnight). Preheat oven to 400F. Remove from fridge, gently pop any large surface bubbles, and score. Use another loaf pan as a lid and bake for 30 minutes. Then remove lid, lower temp to 375F and bake for and additional 15 min (until internal temp is 200-205F). Cool completely before cutting.