The night before you are ready to make the dough, dicard all but 1/3 of your mature starter and add an additional 100g flour and 100g water. Let sit overnight.
The next day, add all the dry ingrediants to a bowl of a stand mixer and mix until combined.
Add in the water, oil, honey and starter to the bowl and mix on medium high with the bread hook for 5-7 minutes. Be careful, your mixer might start jumping around the counter!
After mixing, you can keep the dough in the mixing bowl or add it to a new greased bowl. I added my dough to a plastic container so that I could easily store it in the fridge after the intitial rise.
Set the bowl in a warm draft free area and let rise for 3-4 hours. Once risen, place in fridge overnight. *I like to preheat my oven to 200° before I begin mixing. Once preheated, I shut the oven off. This creates a warm space for my dough to proof in. The next day, pull the dough out of the fridge and knead it on a floured surface until it forms a smooth ball (doesn't take long)
Place kneaded bowl into a floured banetton basket or a bowl lined with a floured tea towel. Place in a warm draft free area for 2-3 hours. Let it rise, but not double in size.
With about 40 minutes left in the rise, preheat the oven to 500°. Once preheated place your dutch oven with lid into the oven for 30 minutes. Kim says, that you can also use a baking steel or stone and a shallow pan filled with water. The baking steel will still be added to the oven at the same time as the dutch oven, but you will bake for the full 60 minutes undisturbed. One cup of hot water can be added to the shallow dish after the loaf is placed in the oven.
At the end of the second rise, carefully flip the loaf onto a sheet of parchment paper. Using a serrated knife or lame, score the top of the dough.
Place the loaf and parchment into the dutch oven and place the lid ontop. Drop the tempature to 450° and bake for 40 minutes. After 40 minutes, remove the lid and bake an additional 20 minutes.
After baking, place the loaf on a cutting board and allow to cool for 40-60 minutes. Slice and enjoy!