100% Whole Wheat No-Knead Bread

0 Activate the Yeast: In a large bowl, pour in the warm water (about 125°F for instant yeast). Add the honey and stir to dissolve. Sprinkle the yeast over the surface and let sit for [timer minutes=5]5 minutes[/timer], until lightly foamy. This helps ensure the yeast is active.
1 Mix All Ingredients: Add the whole wheat flour, salt, and apple cider vinegar. Using a Danish whisk or sturdy spoon, mix until fully hydrated and shaggy. Transfer the dough to a lightly oiled bowl and drizzle the remaining olive oil over the top. Cover and refrigerate for [timer minutes=720]12–16 hours[/timer].
2 Next Day Preparation: About [timer minutes=120]2–3 hours[/timer] before final shaping, remove the dough from the refrigerator. Perform one stretch and fold immediately, then let rest at room temperature for [timer minutes=30]30 minutes[/timer].
3 Stretch & Fold: Perform another 2 rounds of gentle stretch and folds every [timer minutes=30]30–60 minutes[/timer] to build strength. Allow the dough to rise until doubled in size. This process usually takes about [timer minutes=120]2 hours[/timer], depending on room temperature.Tip: Make sure to not overproof.
4 Shape the Dough: Turn the dough out onto a lightly floured surface. Shape into a round, creating surface tension. Place seam-side-up in a floured banneton or towel-lined bowl. Pinch the seam if needed. Cover and proof for [timer minutes=20]20–30 minutes[/timer], or until nearly doubled. Tip: For better proofing, use a warm, humid environment - such as an oven with a bowl of hot water placed below the rack, away from the dough.
5 Preheat Oven & Dutch Oven: Preheat the oven to 475°F (245°C) for [timer minutes=30]30 minutes[/timer], with the Dutch oven inside.
6 Bake: Flip the dough onto parchment paper, score the top, and carefully transfer it to the preheated Dutch oven. Bake covered for [timer minutes=25]25 minutes[/timer]. Remove the lid, reduce the temperature to 450°F (230°C), and bake for [timer minutes=15]15–20 minutes[/timer] more, until the crust is deep golden brown. Tip: For proper scoring, lightly dust the surface of the dough with flour and gently spread it with your palm. Use a sharp blade or knife to make a swift, confident cut. A dry surface helps ensure a clean, smooth score.
7 Cool Completely: Transfer the loaf to a wire rack and let cool for at least 1 hour before slicing (cutting too soon will result in a gummy crumb).