In a large mixing bowl, combine 150 grams of active sourdough starter, 100 grams of honey, and 330 grams of room temperature filtered water. Stir until smooth.

Gradually mix in 500 grams of bread flour and 12 grams of salt, folding until no dry flour remains.

Cover the bowl with a damp towel and let the dough rest for 30 minutes.

Toast 90 grams of walnuts in a skillet over medium heat for 5–7 minutes until fragrant. Let cool and chop coarsely.

Drizzle in the chopped walnuts and 4 grams of cinnamon, gently folding the dough to incorporate.

Perform stretch and fold technique for a total of 4 rounds, allowing 30-minute rests between each.

Shape the dough into a round loaf, place it in a floured proofing basket, and refrigerate for a cold proof of 8 to 72 hours.

Preheat your oven and Dutch oven to 500°F (260°C). Score the top of the loaf and transfer into the Dutch oven, baking for 30 minutes.

Remove the lid and reduce the temperature to 425°F (220°C) for an additional 10–15 minutes until golden brown.

Let the loaf cool on a wire rack for at least 1 hour before slicing.