Step 1: Add the warm water, oil, honey, and starter to a bowl. Mix using a dough whisk.

Step 2: Add the flour and salt and incorporate them into the wet ingredients until combined. This will take a few minutes, so be patient.

Tip on mixing the dough: Using the dough whisk, scrape the dough from the sides of the bowl into the center. Turn the bowl and repeat until all the ingredients are mixed well.

Step 3: Cover the bowl loosely with plastic wrap. Grab another smaller bowl. Pour the hottest tap water from your sink 3/4 full. Place the dough bowl on top of the smaller bowl to create a natural warmer from underneath so the dough can rise. Allow to rise for one hour.

Step 4: Remove the dough bowl from the water warmer bowl. Wet your hand with water, then fold the dough four times into a square. Pull all the way across to the other side.

Step 5: Refill the water in the warmer bowl to the hottest tap water from your sink, and set the dough to rest for 30 minutes. Repeat step 4 and 5 two more times. So, you will fold the dough a total of three times.

Step 6: After the third fold, set the covered dough bowl on the refilled hot tap water bowl and allow to rise for 3 to 4 hours. The dough should double in size of close to it.

Step 7: Prepare the loaf pan by lining with parchment paper (easiest way) or oiling the pan. You can also get these loaf pan liners to ensure your bread doesn't stick to the pan.

Step 8: Oil or flour the surface you will be using to shape the dough. Remove the dough from the bowl and flatten it into a rectangular shape, with the long side horizontal on the table in front of you. Fold each side into the middle of the dough, then roll it into a log. Scoop the dough toward you to seal the seam at the bottom.

Step 9: Once the dough is shaped, place the seam side down in the pan, cover loosely with plastic wrap, and set it on a refilled hot water bowl for 1 hour, or until the dough has risen to slowly peak over the rim of the pan.

Step 10: Preheat the oven to 375°F, then bake the bread uncovered for 35-40 minutes, or until the top is a beautiful golden brown.

Step 11: Remove from the pan and allow to cool on a cooling rack. While the bread is on the cooling rack, take a stick of butter and gently rub the top of the bread with it. This will help soften the crust and give the bread a warm, buttery flavor. Cool the bread for at least 20 minutes before slicing.

Step 12: This is the very best step of the process, but here is where you slice the bread and enjoy! I love using this electric serrated knife. You can slice the pieces very thinly and evenly for sandwiches, without losing too much of the bread to crumbs.