Mix starter (if making the sourdough version), water, honey and olive oil in a large bowl. Add the flour, salt and instant yeast (if making the yeast version) on top of the liquid. Mix the dry ingredients together briefly with your fingers, then mix all the ingredients together into a shaggy dough. Cover and let rest for 30 minutes.

After 30 minutes, do one set of stretch and folds in the bowl and then cover the bowl, allowing the dough to proof overnight.

In the morning line a loaf pan with parchment paper so it overhangs the sides a bit (I like to crumple the paper up and then smooth it out again so it fits into the loaf pan better). Empty the dough onto a lightly floured surface, flattening it into a rectangle with your hands until it is about the same width as the loaf pan. Roll it up tight, pinch the ends together and fold them under, then place the dough into the loaf pan seam side down. Cover (I use a shower cap) and proof for 2-3 hours or until doubled. When you press a wet finger into the crown of the dough it should either spring back slowly or stay depressed.

Uncover and place the loaf pan and dough the fridge while the oven heats up (makes the dough easier to slash, but is totally optional). Heat the over to 350F. Remove the dough from the fridge, slash 4-5 times across the top and spray liberally with water. Bake for 45 minutes or until the top is a deep golden brown. Remove from the oven, transfer to a wire rack and remove the parchment paper. Allow it to cool for a couple of hours before slicing.