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Mix active starter and warm water in a large bowl.
Measure olive oil, honey and salt. Then add to the bowl.
Add flour and mix until a shaggy dough is formed. Cover and let rest for 30 mins.
Complete 2-3 stretch & folds with 20-25 min rests.
Complete 2-3 coil & fold with 20-25 min rests - dough should be soft, less sticky and have a stretched surface with bubbles.
Cover with a towel (keep in a warm place) and let bulk ferment until dough is double in size - approx 4-5 hours.
Shape into a ball with tight surface tension and place dough in a cloth lined banneton basket smooth side down, seam side up. Close seam with pinching.
Cover with a towel (leaving room to rise more) and let bread proof until it rises just over the top of the basket - approx 2-3 hours.
Sprinkle top with flour and cover with a towel (leaving room for it to rise even more) and proof overnight in the refrigerator for 12 to 15 hours.
Next day - Preheat the oven to 400 F.
Coat your bread pan with olive oil (if cooking in Dutch oven line with parchment paper).
Score the top of the loaf.
Bake uncovered for 33-35 minutes (if cooking in Dutch oven, cover for the first 23-25 minutes and finish uncovered).
Place bread on wire rack. As soon as the bread comes out of the oven, brush or spray on a little bit of olive oil and let cool on the rack (3-4 hours) before slicing.