In a large bowl, mix warm water and active starter until dissolved.
Add honey, oil, salt, and flour. Mix into a shaggy dough. Let rest 30–60 minutes.
Do 3–4 sets of stretch and folds, 30 minutes apart.
Cover and let dough rise (bulk fermentation) 4–6 hours in a warm place until more than doubled.
Turn dough onto lightly floured surface. Shape into a rectangle, fold into thirds, and roll into a loaf.
Place dough in oiled loaf pan. Cover and let rise again until doubled (second rise), about 1–2 hours.
Preheat oven to 400°F. Place loaf in oven for 5 minutes. Remove, score the top, and return to oven.
Bake 30 more minutes until top is golden brown and internal temperature reaches 200°F.
Remove from pan and cool on a wire rack completely before slicing.
