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Mix: Whisk water & starter. Add honey, oil, flour, and salt. Mix until no dry bits remain. Cover and rest for 40 mins.
Stretch & Fold 1: Stretch edges to center, rotating the bowl until you complete a full circle. Cover and rest 30 mins.
Stretch & Fold 2: Repeat the process. Cover and bulk ferment at room temp for ~8 hours (at 68°F).
Prep: Grease or line a 9x5-inch loaf pan.
Shape: On a floured surface, shape dough into a rectangle, stretch slightly, and roll into a log. Place in pan.
Final Proof: Cover with a towel for 2-4 hours until it rises just above the rim.
Bake: Preheat to 350°F. Bake for 40-45 mins until golden brown and it sounds hollow when tapped.
Cool: Let it cool completely on a wire rack before slicing!