For the pre-dough, the night before you plan to bake, mix the sourdough mixture with wholemeal flour and water. Let rest for 12 hours.
For the main dough, mix lukewarm water with yeast. Add honey and let stand for 5 minutes. Mix the salt and emmer flour.
Using a food processor, mix the pre-dough with the yeast water. Add flour and knead everything for about 10 minutes. Let the dough rise for 30 minutes.
Flour your proofing basket well. Knead the dough briefly again on a floured work surface until it is less sticky. Put it in proofing basket and let rise for 1 hour.
Preheat the oven with a baking tray to 445° F (230 ° C). Using a spray bottle, spray into the oven several times so that a lot of steam is generated. Turn the bread out of the proofing basket onto the baking sheet and score if necessary. Sprinkle with water and bake for 10 minutes.
Briefly open the oven door once. Turn the oven down to 390° F (200 ° C) and bake for another 40 minutes. Near the end of the bake, cover the bread with aluminum foil, if necessary, so that it does not get too dark.
Let the bread cool well before cutting.