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Mix water and starter, then add salt, honey, and oil. Stir in flour until dough forms. Cover and rest 30 minutes.
Do 3-4 stretch and folds every 30 minutes. Rest until doubled (4-6 hours).
Turn dough onto a floured surface and divide into 2 halves.
Shape into loaves by folding rectangle sides in and rolling like a burrito. Place seam-down in greased pans to rise until they peak over the top.
Preheat oven to 400°F with a tray of 1-2 cups of water for steam.
Bake loaves until tops start to brown, remove water pan, then bake 15 more minutes. Remove from pans immediately.
Cool completely before slicing.
Store in sealed bags. Freeze extra loaves. Fresh loaf lasts about a week.