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In a large bowl, combine water and active starter. Mix until milky.
Add honey and olive oil; mix well.
Add flour and salt and mix until a shaggy dough forms. Scrape down the bowl.
Cover and let rest for 1 hour.
Perform the following folds, resting 30 minutes between each: stretch and fold, coil fold #1, coil fold #2, coil fold #3.
Allow dough to bulk ferment until jiggly, bubbly, and pulling away easily from the bowl.
Turn dough out and roll into a large rectangle.
Fold the long sides inward to meet (do not overlap).
Roll tightly from one end, gently popping any large bubbles.
Place seam-side down into a greased 9" x 5" loaf pan.
Let rise at room temperature until dough is just above the rim of the pan (a few hours).
At this point, bake immediately or refrigerate overnight to cold proof.
If cold proofed, remove from fridge, pop any large surface bubbles, and score for expansion.
Place a second loaf pan on top as a lid.
Bake at 400°F for 30 minutes.
Remove lid, reduce temperature to 375°F, and bake an additional 15 minutes, until internal temperature reaches 200-205°F.