In a large bowl, combine the starter, warm water, oil, honey, and salt. Stir well to dissolve everything. Add the bread flour and mix until no dry bits remain. The dough will look shaggy and sticky.

Cover and let rest for 30 minutes to hydrate the flour and start gluten development.

Wet your hands and knead the dough in the bowl for 3 to 4 minutes using a push-pull motion. Wet your hands as needed to keep the dough from sticking.

Cover and rest for 30 minutes. Do your first set of stretch and folds: with wet hands, gently lift one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all sides. Do 4 to 8 stretches per round, depending on how the dough feels. Repeat this for a total of 3 sets, 30 minutes apart.

After the final fold, cover the bowl and let the dough rise until it has grown about 60 to 75 percent, looks slightly domed, and has bubbles along the sides. This usually takes 5 to 8 hours at room temperature.

Turn the dough out onto a floured surface. Additional flour may be needed to keep it from sticking. Gently stretch into a rectangle. Fold one side to the middle, then the other side over that. Roll the dough into a log, being careful not to press too hard so it stays light and airy. Place seam-side down in a greased 9x5 loaf pan.

Cover the pan and let the dough rise until it domes about half to one inch over the pan rim. This can take 2 to 4 hours. Or, cover and refrigerate the shaped loaf for up to 48 hours, then finish rising at room temperature before baking.

Preheat oven to 450°F. Score the top with a simple slash or decorate with a wheat stalk pattern. A score allows the bread to expand evenly and helps prevent unwanted tears. Mist the dough lightly with water. Place a second loaf pan upside down on top to trap steam. Bake covered for 25 to 30 minutes. Remove the top pan, reduce heat to 425°F, and bake 10 to 15 more minutes until the loaf is deep golden brown and the internal temperature reaches 205 to 210°F. If it browns too quickly, cover loosely with foil so the inside can finish baking. The steam helps create that signature bubbly crust. Cool completely for 2 hours before slicing to avoid a gummy crumb—but we know it’s hard to wait when warm bread is around, so use your best judgment and enjoy it when you like!