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Check the expiration date on the yeast before starting
Make the starter by mixing bread flour, water, yeast, and honey
Cover the starter and let rest on the countertop for about 5-6 hours
Once the starter has tripled in volume and has lots of bubbles on top, mix in the rest of the flour, ice cold water, and salt
Add the extra virgin olive oil and do not knead
Cover and let rest for 30 minutes
Perform 1 round of stretch and folds by grabbing the dough, stretching it out, and folding towards the center until the dough starts to resist
Flip the dough seam side down and shape into a ball
Place the dough in the refrigerator overnight
The next day, layer a 9x5 inch metal loaf pan with parchment paper and drizzle abundantly with extra virgin olive oil
Shape the dough into a ball and place it in the pan
Grease the top of the dough and cover with plastic wrap
Let rest for about 3.5-4 hours