In large bowl mix water, honey, and starter until fully blended and it looks like milky water.

Let rest for 5-10 minutes.

Add oil and mix well.

Add flour and salt and mix until fully blended. Make sure there is no dry flour.

Cover and let the dough rest for 30 minutes.

Over the next 2 hours work in 4 stretch and folds.

Grease a 12 x 4.5-inch pan or 2 8.5x4.5

30 minutes after your last stretch and fold shape the dough to fit your pan. You can do this as I do in your hands and eyeing it or on a lightly floured surface.

Cover the pan and allow to rest in a warm area for 2-4 hours until the dough just reaches the top of the pan.

Preheat over to 390F.

Bake at 390 for 45-55 minutes. Until golden brown and inside temp reaches 200F.

Remove from oven and pan and allow to cool for at least 2 hours on a cooling rack before slicing.