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Mix the Dough: Combine the starter, warm water, and honey (or sugar) until smooth. Add the flour and salt, then mix until no dry flour remains. Work in the olive oil (or butter) until fully incorporated.
Rest & Fold: Cover and rest for 30 minutes. Perform 3 sets of stretch and folds, spaced 30 minutes apart.
Bulk Rise: Let the dough continue rising until puffy and roughly doubled in size, 4-6 hours depending on the temperature of your house.
Shape: Shape into a loaf and place into a greased loaf pan.
Final Proof: Same day: cover and let rise at room temperature for 2-4 hours. Cold ferment: cover and refrigerate for 8-24 hours, then let it sit at room temperature while the oven preheats, until slightly puffy.
Bake: Bake covered at 375°F (190°C) for 35-40 minutes. Remove the lid and increase the oven to 400°F (205°C). Bake for another 5-10 minutes, or until the top is deeply golden brown.
Cool: Let the loaf rest in the pan for 5-10 minutes, then transfer to a wire rack and cool completely before slicing.