In a large mixing bowl, combine the flour, milk, active starter, honey, and salt until you get a sticky dough.

Gently knead for a few minutes, just to gather the ingredients together.

Cover the bowl and allow to sit at room temperature for 30 minutes.

Do a set of stretch and folds - with wet hands, grab one edge of the dough and pull it up and over to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat. Repeat this until you have stretched and folded all four "sides" of the bowl.

Recover the bowl and allow to sit for 30 minutes.

Repeat the stretch and folds again.

Allow the dough to sit on the counter for 12 hours at room temperature. Or you can let it sit for a 1-3 hours at room temperature and then put it in the fridge overnight. The dough will rise but not double in size. It should look like a smoother, more structured dough.

In the mooning, grease a loaf pan and coat with cornmeal.

Dust the counter with cornmeal and dump out the dough onto it.

Using wet hands, press the dough into a rectangle and then form into a log.

Cover the outside with cornmeal and then transfer to the prepared pan.

Cover and allow the dough to rise until the top is nice and rounded, and it has risen over the edge of the pan. This could take 1-3 hours.

Preheat oven to 350 F with the rack in the lower third of the oven.

Take a second loaf pan and spritz with water inside.

Carefully place the pan with the dough in the center o the oven, and then carefully place the second pan on top to form a lid.

Bake for 30 minutes.

Remove the lid and bake an additional 10 minutes.

Allow to col completely before slicing.