In a large bowl, combine the starter, warm water, oil, honey, and salt. Stir to dissolve everything thoroughly.

Gradually add the bread flour, mixing until there are no dry bits left. The dough should be shaggy and sticky.

Cover the bowl and let the mixture rest for 30 minutes to allow the flour to hydrate and kick-start gluten development.

After resting, wet your hands and knead the dough in the bowl for 3 to 4 minutes, using a push-pull motion.

Cover and let rest for another 30 minutes. Perform stretch and folds on all sides for a total of 3 sets, each spaced 30 minutes apart.

Let the dough rise until it is 60 to 75 percent larger, domed, and bubbly along the sides—this can take 5 to 8 hours.

Turn the dough out onto a floured surface and gently stretch into a rectangle. Fold sides into the middle and roll into a log, placing seam-side down in a greased 9x5 loaf pan.

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

Preheat your oven to 450°F. Score the top of the bread and mist lightly with water. Cover with a second loaf pan placed upside down.

Bake covered for 25 to 30 minutes, then remove the top pan, reduce the heat to 425°F, and bake for another 10 to 15 minutes.

Allow the bread to cool completely for 2 hours before slicing.