Mix the 375 g water, starter, flours, honey, hemp seed, and oil until a dough is formed.  

Let the dough sit for about 20 minutes.  Meanwhile, mix the salt with the remaining 50 grams of warm water.

Add the salt mix to the dough and smoosh in with your hands until evenly incorporated.  Roughly shape the dough into a ball, cover and let sit for 20-30 minutes.

“Turn” the dough every 30 minutes for 2-3 hours.  Reach underneath the dough with a wet hand and pulling up and then down back to the top of the dough ball.  Give the bowl a quarter turn and repeat 3 more times for a full turn.

After 4-6 hours of bulk fermentation, remove the dough from the bowl onto a floured surface.  Shape the dough and place in a bowl lined with a flour tea towel, seam side up, for another 3-4 hours.

Flip the bowl onto a piece of parchment with cornmeal sprinkled on it.  Score the loaf and transfer the parchment and loaf to the preheated dutch oven.

Reduce heat to 425, bake for 40 minutes.  Remove the loaf from the dutch oven, place on the oven rack and bake for another 10 minutes or so.

Let cool for 1 hour before slicing.