Honey Crust Country Sourdough

Let's cook it.

1. 1Autolyse flour and water for 1 hour.
2. 2Add starter and salt, perform 4 stretch-and-folds.
3. 3Bulk ferment 4-6 hrs, then shape and cold proof overnight.
4. 4Bake in dutch oven at 240°C, 20 min covered, 20 min uncovered.
5. 5Brush warm loaf with honey and rest before slicing.