Bread

Stir whole wheat flour, bread flour, water, and starter until no dry patches remain.

Rest the dough, then work in honey, olive oil, and salt with a series of folds.

Ferment until expanded and slightly domed, keeping the dough gently aerated.

Shape into a boule, proof in a lined bowl, and score the top.

Bake with steam until the crust is dark golden and the loaf sounds hollow.