In a large bowl, combine bread flour, warm water, honey, oil, and salt

Mix with your hands until no dry flour remains

Cover and let rest at room temperature for 45 minutes

Perform 3 sets of stretch and folds over 2-3 hours. Rest the dough 45 minutes between each set

Cover the bowl with plastic wrap

Let the dough ferment at room temperature (70-75°F)

Allow 4-6 hours of bulk fermentation

The dough should increase in volume by about 50% and look puffy

Gently turn out the dough onto a wet surface. Divide into two equal portions

Shape into a sandwich loaf. Working with one piece of dough at a time, flatten the dough into a large rectangle using a rolling pin. Fold the top third down. Fold the bottom third up. Roll tightly into a log shape. Pinch the seam to seal.

Place the shaped loaf in a greased 9×5 inch bread pan

Cover with plastic wrap. Proof at room temperature for 2-4 hours. Alternatively, do a cold proof in the refrigerator for 8-12 hours.

The dough is ready when it has risen about 1 inch above the pan rim

Preheat oven to 425°F (218°C)

Optional: Score the top of the loaf with a sharp knife

Spray the top of the loaf with water

Bake for 40-45 minutes

First 20 minutes: Bake with steam (place a pan of hot water on the bottom rack). Last 20-25 minutes: Reduce heat to 400°F (205°C). Bread is done when deep golden brown and internal temperature reaches 205-210°F.

Remove from pan immediately after baking. Cool completely on a wire rack (at least 1 hour). Slice only when fully cooled.

Store at room temperature for 2-3 day or freeze sliced bread for up to 3 months.