1. Mix the Dough:

1. In a large mixing bowl, combine the sourdough starter, water, honey, and olive oil. Stir until well combined.
2. Add the flour and salt. Mix until a shaggy dough forms.

2. Bulk Fermentation:

1. Cover the bowl with a damp towel or plastic wrap. Let the dough rest at room temperature for 30 minutes to allow the flour to hydrate.
2. Perform 3-4 stretch and folds at 30-minute intervals to develop the gluten structure.

3. First Rise:

• Cover the bowl and let the dough rise at room temperature until it has doubled in size. This may take 4-6 hours depending on the temperature and the activity of your sourdough starter.

4. Shape the Dough:

1. Lightly flour your work surface. Turn the dough out and gently shape it into a rectangle.
2. Roll the dough tightly into a log and place it seam-side down into a greased or parchment-lined loaf pan.

5. Second Rise:

• Cover the loaf pan and let the dough rise again until it reaches just above the rim of the pan, about 1-2 hours.

6. Bake the Bread:

1. Preheat your oven to 375°F (190°C).
2. Bake the loaf for 40-45 minutes until the top is golden brown and the bread sounds hollow when tapped.

7. Cool and Serve:

• Remove the bread from the pan and let it cool completely on a wire rack before slicing.