In a large bowl, combine the sourdough starter, warm water, oil, honey, and salt. Stir until everything is well dissolved.

Gradually add the bread flour to the mixture. Stir until there are no dry bits left; the dough will appear shaggy and a bit sticky.

Cover your bowl and let this hydrate for 30 minutes.

With wet hands, knead your dough in the bowl for about 3 to 4 minutes.

Cover again and let it rest for 30 minutes. Perform your first set of stretch and folds by gently lifting, stretching, and folding over each side of the dough.

Cover the bowl and let the dough rise until it has grown about 60 to 75 percent in size, typically taking 5 to 8 hours.

Turn the dough out onto a floured surface. Shape it into a log and place it seam-side down in a greased loaf pan.

Cover the pan and let the dough rise until it domes about half to one inch above the rim, taking 2 to 4 hours.

Preheat your oven to 450°F. Score the top of the loaf, mist it lightly with water, and bake covered for 25 to 30 minutes.

Remove the top pan, reduce heat to 425°F, and bake for another 10 to 15 minutes until golden brown.

Allow the bread to cool completely for 2 hours on a wire rack before slicing.