In a large bowl, whisk together the warm water, active sourdough starter, and honey until well combined.

Add both flours and salt. Mix with your hands or a wooden spoon until no dry flour remains. The dough will be shaggy and slightly sticky.

Cover with a damp towel and let rest for 30 minutes. This autolyse helps develop flavor and gluten structure.

With wet hands, perform 4 stretch and folds, rotating the bowl 90 degrees between each fold. The dough should feel stronger already.

Cover and rest for 30 minutes.

Repeat stretch and folds every 30 minutes for 3 more sets (4 total). Cover between sets.

After the final set, let dough bulk ferment until increased by about 50% and feeling jiggly. This typically takes 2-4 hours at room temperature.

Turn dough onto a lightly floured surface. Using your bench scraper, divide into 6 equal portions (about 145g each).

Shape each piece into a loose round by folding the edges toward the center.

Let rest 15 minutes to relax the gluten before final shaping.

Take each piece and shape into a tight ball by pulling the surface taut and tucking underneath. The surface tension is crucial for a good rise.

Place seam-side up in small bowls lined with floured tea towels, or in bannetons if you have them.

Final proof: 2-3 hours at room temperature, or overnight in the refrigerator (8-12 hours).

Place your baking stone on the middle rack and a cast iron skillet on the bottom rack. Preheat oven to 450°F (230°C) for at least 45 minutes.

Gently turn each proofed bowl onto parchment paper, seam-side down.

Brush tops with beaten egg mixed with water. This creates that beautiful golden shine.

Using a sharp knife or lame, cut a deep "X" pattern on top of each bowl. This scoring allows for proper expansion.

Slide parchment with bread bowls onto hot stone. Immediately pour 1 cup boiling water into the cast iron skillet and close oven door quickly.

Bake 20 minutes with steam, then remove the skillet.

Bake another 15-20 minutes until deep golden brown and hollow-sounding when tapped.

Cool on a wire rack for at least 30 minutes before cutting.