1. In a large, non-metal bowl (I have this set of pyrex glass bowls and I use the largest bowl), combine the starter with the water and honey. Make sure your water is between 105F and 110F and no warmer.
2. Add 6 cups of whole wheat einkorn flour and the salt. Stir the dough using big, gentle strokes that scrape the outside of the bowl and come inward towards the center of the bowl. DON’T stir vigorously making tiny circles in the center of the bowl. Stir until the dough looks mostly wet and slightly shaggy. The dough will not be super firm and spring back to the touch like a traditional yeast dough.
3. Let the dough rest for 15 minutes, then sprinkle a little bit of flour over the top of the dough and around the edge of the bowl. Fold the dough by reaching in on the outside of the dough (along the sides of the bowl). Gently scoop the dough and fold it over towards the top, center of the dough. Turn the bowl ¼ of a turn and repeat the gentle scoop and fold over process until you’ve worked your way around the entire bowl.
4. Move a rack in your oven to the lowest setting. Cover the dough tightly with plastic wrap and place the bowl on the rack. Turn the oven light on and close the oven door. Let the dough rest undisturbed for 8-12 hours.
5. Prepare your banneton basket. Flour it VERY WELL. If you don’t want to bake a boule, you can use a loaf pan lined with parchment paper.
6. Lightly flour your working surface and scoop out the dough. Do not turn the bowl over and dump the dough out. As best as possible, you want whatever part of the dough was at the bottom of the bowl to be resting on your floured surface, and the portion of the dough that was facing upward in the bowl, still be facing upward.
7. Pull the corners, or the outside of the dough up and over towards the center of the dough. Do this scoop and fold motion around the entire loaf until it’s a round-ish shape and firm enough to handle. Flour your hands and flip the entire round of dough over.
8. Create a “turn and tuck” motion by placing your hands on the outside of the dough and turning the dough counter-clockwise while tucking the dough underneath itself. Continue this “turn and tuck” motion for about 2-4 minutes. This will create a seal underneath and the top will become smooth.
9. When the top is smooth and you have a mostly round shape, flour the top of the dough well and turn it upside down into the prepared, well-floured banneton. The seam of the dough should be visible.
10. Move a rack in your oven to the lowest setting. Cover the dough tightly with plastic wrap and place the banneton on the rack. Turn the oven light on and close the oven door. Set a timer and let the dough rest undisturbed for 1 hour.
11. When the timer is done, remove the dough from the oven and place in a warm location.
12. Preheat the oven to 500F and place a 6-quart dutch oven with the lid on, in the oven. Let the Dutch oven preheat for 30-60 minutes while your dough finishes its second rise.
13. When you’re ready to bake, reduce the oven temperature to 450F and pull out the Dutch oven using oven mitts.
14. With your oven mitts on, flip the banneton over so that the dough dumps directly into the Dutch oven, seam down. If the dough doesn’t come out centered into the pot, wait 20 seconds or so, then grab the handles and shake the dough so it’s centered.
15. Place the lid on the Dutch oven and bake for 20 minutes. When the timer is done, remove the lid and continue to bake for another 20 minutes.
16. When the timer is done again, remove the pot from the oven, and with your oven mitts on, reach in and remove the loaf of sourdough bread. Place the bread on a cooling rack to cool for two hours.

Note: Bread continues to bake as it cools, and cutting into the bread while its cooling can lead to uncooked places, sunken spots, and an uneven crumb. I know it’s hard, but patience is important!