Mix the wet ingredients

• In a large bowl, combine the water, active starter, olive oil and honey.
• Mix until the starter is fully dissolved.

Add flour and salt

• Add the bread flour and salt to the bowl.
• Mix until no dry flour remains and a shaggy dough forms.

Cover and rest

• Cover the bowl and let the dough rest.

Stretch and folds

• Perform a set of stretch and folds, then cover and rest.
• Repeat for three rounds in total, spacing the rounds apart.

Bulk fermentation

• Cover the dough and let it ferment at room temperature until puffy and increased in volume.

Shape the loaves

• Turn the dough out onto a lightly floured surface and divide it in two.
• Shape each piece into a loaf and place in a greased loaf pan.

Rest and preheat

• Let the shaped loaves rest while the oven preheats to 400 °F (200 °C).

Score and cover

• Score the top of each loaf.
• Cover the pans with foil or an inverted pan.

First bake

• Bake the covered loaves in the preheated oven.

Second bake

• Remove the foil or pan tops and continue baking until the crust is golden brown.

Cool and serve

• Take the loaves out of the pans and cool on a rack before slicing.