Whisk together the starter, water, honey, salt, and 2 cups of the flour in a large bowl. Let sit at room temperature for 15-30 minutes.

Add enough remaining flour to make a soft dough. It's fine if it is slightly sticky.

Scoop dough onto a floured counter. Knead a few times and press into a ball.

Transfer bread dough to a greased bowl. Cover and let ferment for 8-24 hours in a warm place. It should double or triple in size.

Punch the dough down to remove air bubbles. Dump onto a lightly floured surface.

Keep tucking the ends of the dough under to form a loaf shape. Transfer to a large 9x5 inch bread pan.

Cover with plastic wrap or a tea towel and let rise until doubled, usually 2-3 hours.

Place a metal loaf pan in your oven and preheat your oven to 400 degrees. Bring 2-3 cups of water to a boil.

Pour the water into the hot metal pan. Place the loaf next to it on the oven rack.

Bake at 400° for 30-35 minutes or until golden brown. The boiling water will give off steam as the bread bakes, giving it a chewy, moist texture.

If you want a soft crust, brush the top of the bread with melted butter.

Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.