Take the Sourdough Starter out of the fridge.

Combine the sourdough starter, water, honey, and salt in a large bowl.

Mix well to combine ingredients.

Add the all-purpose flour to the mixture.

Using a flat beater, mix for 30 seconds on the lowest speed.

Switch to the dough hook attachment.

Add olive oil to the dough.

Mix for about 30 seconds until incorporated.

Transfer the dough into a lightly oiled container.

Place the container in a warm place to rise.

After 1.5 hours, fold the dough.

Repeat the folding process 1.5 hours later.

Once the dough has tripled in size, fold it again and refrigerate overnight.

In the morning, remove the container from the fridge and let it sit until it reaches room temperature.

Preheat the oven to 500F (260C), with a pizza pan inside.

Turn the dough out onto a lightly floured kitchen surface.

Wet your hands with water and gently fold the dough.

Allow the dough to rest uncovered for 15 minutes.

Prepare a banneton basket (or a loaf pan lined with a kitchen cloth) and dust heavily with flour.

Fold the edges of the dough inward to shape it into a round or oblong.

Place the shaped dough into the prepared banneton basket or loaf pan, sealing the edges.

Cover the dough and let it proof until it has doubled in size (about 1.5-2 hours).

Cover dough with kitchen towel.

Cover it with a cutting board and press with your hand.

Turn it upside down.

Remove the loaf pan.

Remove the kitchen towel.

Score the top of the loaf two or three times using a thin, sharp knife.

Carefully remove the preheated pizza pan from the oven and slide the dough onto it.

Return the pizza pan with the dough to the oven.

Immediately spray the inside of the oven with water five times, then close the door quickly.

Bake for 5 minutes at 500F (260C), then reduce the temperature to 450F (232C) and bake for 18 minutes more.

Remove from oven and let cool completely before slicing and serving.