Cookie Sheet Instructions: I used my Bosch but you can make this by hand if you like in a large mixing bowl. Stir the starter with the water, add the honey, and the flour, one cup at a time. Mix or knead until the bread pulls away from the mixing bowl sides. Sprinkle the countertop with a little flour and mound the dough into a round ball. Grease a large mixing bowl, (I used butter) and place the ball of dough in it. Cover with a wet towel. Let it rise (ferment) for 6-12 hours. When the dough is ready, form it into a round circle and place the mound on a greased cookie sheet and let it rise 2 hours. Cut a slit with a sharp knife on top to give it some character. Bake at 425 for 30-40 minutes. After baking lather butter in the top if you like a soft crust. Otherwise, leave it as it is.
If you want to use a Dutch oven then you will use a 6-quart Dutch oven. Place a sheet of parchment paper (greased in the middle) at the bottom of the Dutch oven. Take the dough out of the bowl that it's been rising in and place the dough ever so carefully onto a floured countertop. You will gently remove a few air bubbles and place the rounded dough in the Dutch oven on top of greased parchment paper (the area where you will put the dough) in the Dutch oven. Place the lid on and let the dough rest 20-30 minutes. Preheat your oven to 450 degrees. Before baking use a sharp knife and make a few slices on top of the dough. Bake the bread in the Dutch oven with the lid ON. Bake for 30 minutes. Remove the lid and bake it another 20 minutes, or until the top is golden brown.
***Feed your sourdough starter in a quart mason jar with l scant cup flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before placing the jar in the refrigerator.