Mix the starter and water

• Weigh the active starter into a bowl.
• Add the warm filtered water and mix with a bread whisk or fork until most of the starter is dissolved; a few floating chunks are fine.

Add the remaining ingredients

• Add the olive oil, honey, flour and salt, zeroing the scale between each addition.
• Mix with your hand until a shaggy dough forms.

Knead the dough

• Knead in the bowl for about 3 minutes until the flour absorbs the water and the dough comes together with an even consistency.
• Scrape the dough off your hands and down the sides of the bowl toward the center.

Rest the dough

• Cover the bowl with a kitchen towel.
• Let the dough rest at room temperature.

First set of stretch and folds

• Pull one side of the dough up until it resists, then fold it over into the middle.
• Turn the bowl and repeat four times around the bowl.
• Cover the bowl again.

Second set of stretch and folds

• Repeat the stretch and fold around the bowl four times.
• Cover the bowl with the towel.

Third set of stretch and folds

• Repeat the stretch and fold around the bowl four times; the dough will feel stronger each set.
• Cover the bowl with the towel.

Fourth set of stretch and folds

• Do a final set of stretch and folds around the bowl four times.
• Cover the bowl with the towel.

Bulk fermentation

• Let the dough rise at room temperature until it has grown about 75% (almost doubled); this can take longer in a cold kitchen.
• Cover and keep an eye on the rise.

Shape the loaf

• Lightly flour the counter and turn out the dough; press out and pop any air bubbles, using a floured rolling pin if needed.
• Fold both sides into the middle, then roll the dough up tightly from one end and place it seam side down.
• Tuck and seal the ends, then use a bench scraper (or your hands) to tighten the loaf and create surface tension.

Proof in the pan

• Grease a 9x5 loaf pan with butter or cooking spray and place the loaf in seam side down.
• Cover and proof at room temperature until almost doubled, filling the pan and rising just above the rim.

Bake

• Preheat the oven to 375 °F (190 °C).
• Bake the loaf for about 35 minutes until golden brown, watching it near the end.

Finish and cool

• Rub the hot loaf with butter.
• Let it cool in the pan for about 30 minutes before turning out and slicing.