Japanese Matcha and Black Sesame Sourdough

1. In a large mixing bowl, combine the bread flour, whole wheat flour, matcha green tea powder, and black sesame seeds. Mix well to incorporate the dry ingredients. 2. In a separate bowl, mix the active sourdough starter, water, and honey until the starter is dissolved. 3. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. 4. Add salt to the dough and knead it on a floured surface for about 10 minutes until it becomes smooth and elastic. 5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours or until it has doubled in size. 6. Once risen, turn the dough out onto a floured work surface and pre-shape it into a round. Let it rest for 20 minutes. 7. After resting, shape the dough into a tight round or oval loaf. Place it in a floured banneton or bowl to rise for another 1-2 hours. 8. Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes before baking. 9. Carefully transfer the dough to a parchment-lined surface, score the top with a razor blade or sharp knife, and place it in the preheated Dutch oven. 10. Cover and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until the crust is deep golden brown. 11. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.