Stir the flour and water together and let hydrate for 20 minutes. Add the starter, salt, honey, and oil, and mix into a sticky dough.

Perform 3 sets of stretch and folds, 30 minutes apart, until the dough is smooth and elastic.

Press the dough into a rectangle, roll tightly into a log, and place seam-side down in a greased 9x5-inch loaf pan.

Cover and let proof at room temperature until the dough crowns 1 inch above the pan rim, about 2 to 4 hours.

Preheat the oven to 375°F (190°C) about 30 minutes before baking. Bake for 45 minutes until deep golden and 200°F (93°C) internal.

Cool in the pan 10 minutes, then turn out and cool completely on a rack before slicing.