In a large mixing bowl, combine the bread flour, water, sourdough starter, and Himalayan salt. Mix until no dry flour remains. Let the dough rest (autolyse) for 1 hour.

Perform 4 sets of coil folds over the next 2 hours. Space them out evenly to allow the dough to relax between folds.

Allow the dough to bulk ferment overnight at 65°F for about 10 hours. The dough should rise and develop a slightly airy texture.

Once fermentation is complete, transfer the dough to a floured surface. Gently laminate it by stretching it out and sprinkling the Parmesan and Asiago chunks evenly over the surface. Drizzle with hot honey.

Fold one third of the dough over the center, add more cheese and honey, then fold the other third on top. Roll up the dough gently.

Place the shaped dough into a proofing basket and let it rest while preheating your oven.

Preheat your Dutch oven to 450°F.

Transfer the dough to the Dutch oven. Bake covered for 45 minutes, then remove the lid and bake for an additional 15 minutes to achieve a golden, crispy crust.