Mix the wet ingredients

• Whisk the sourdough starter into the warm water until dissolved.
• Add the honey and olive oil and mix well.

Make the dough

• Add the bread flour and salt.
• Mix everything together until you get a shaggy dough.

Rest the dough

• Cover the dough and let it sit at room temperature.

Stretch and fold

• Do four rounds of stretch and fold, spacing them every 30 minutes.

Cold ferment overnight

• Cover the dough and place it in the fridge overnight.

Bring to room temperature

• Take the dough out of the fridge and let it come to room temperature before shaping.

Shape the loaf

• Roll the dough out with a rolling pin to remove as many air bubbles as possible.
• Shape the dough and place it in the loaf pan.

Proof

• Let the shaped dough sit before baking.

Bake covered

• Preheat the oven to 400 °F.
• Bake the loaf with the lid on.

Bake uncovered

• Remove the cover and bake at 375 °F until golden.