Now, let’s dive into the exciting part! Here’s how to bake this delectable bread.

Start by mixing the flours, sourdough starter, and water in a bowl. Stir until combined. You want a thick paste-like consistency. Cover and let it ferment at room temperature for 12–14 hours. This is the heart of your flavor.

In a large mixing bowl, combine the strong white bread flour, whole wheat flour, rye flour, and sea salt. Make a well in the center, then add the levain, honey, olive oil, and cool water. Mix until you form a shaggy dough. No need to overmix at this stage.

Turn the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic. If you remember, you can also use the stretch and fold technique, which works well for this kind of bread.

Place your dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1–2 hours. Ideally, it should double in size.

Once risen, turn it out onto a floured surface. Flatten gently. Shape it into a round loaf. You can also shape it into a batard (an oval shape). Make sure to create tension on the surface.

Step 6: Second Rise

Place the shaped dough on a floured proving basket or a bowl lined with a floured cloth. Cover and allow it to rise for another 1–1.5 hours until puffy.

Preheat your oven to 230°C (450°F) with a baking stone or an inverted baking sheet inside. If you have a Dutch oven, place that inside too—that'll create steam and help your crust.

Just before you put the bread in the oven, carefully turn it out onto parchment paper. Score the top to control the expansion during baking. Transfer it to the hot oven and bake for about 30–35 minutes, or until the crust is dark and the internal temperature reaches around 95°C (203°F).

Let the bread cool completely on a wire rack before slicing. This step is crucial—don’t rush it! Patience results in a better texture and flavor.