Whisk water, starter, salt, honey, and oil together.
Mix in the Flour until well incorporated. Mixture should be very sticky and wet.
Cover with a damp towel and let sit 30 minutes to an hour.
Do four sets of stretch and folds 30 min apart, covering with the damp towel between sets.
After stretch and folds are done, cover with plastic wrap or a lid and place in the fridge overnight for a bulk ferment (8-12 hours, up to two days). The longer you ferment, the more sour flavor your bread will have and the easier it is for your body to digest.
When ready to bake, remove the dough from the fridge and shape on a lightly floured surface, building tension as you tuck the sides under. You can shape it cold or let it warm up on the counter first. Either way will work.
Shape dough, tucking edges under until it is tight on the top (like an artisan sourdough loaf). Try getting the loaf in more of an oval shape to the best you can.
Place loaf in an oiled bread loaf pan. If you have a small loaf pan, you can divide the dough into two small loaves to prevent the loaf from breaking on one side when it rises.
Lightly cover with a dry towel and let it rise at room temp for about 2 hours for the final proof. If it is winter/cold you may need to let it rise longer, until you can poke it and the indent has a little bit of a delay in bouncing back.
Bake at 375 degrees F for 40-43 minutes.
Rub butter on top right out of the oven (be generous with the butter). Top will be hard and hollow sounding with little color to it. It will soften and the buttered top will darken as it cools.
Let cool completely before cutting.
Lay sideways to cut easily
