Levain: Create a Levain using first 3 ingredients. Mix well, cover with a cloth, Set aside about 2 hours in a warm place until mixture has doubled. Once ready move to step 2.

Next 3 ingredients, Dissolve honey and salt in warm water in a small bowl. Mix honey mixture with prepared Levain and stir well until incorporated.

Add Levain mixture to a large mixing bowl. With a wooden spoon or Danish whisk Stir in about 1/4 cup of bread flour and beat gently. Keep adding the flour until the batter gets too thick to stir and forms a ball around the wooden spoon.

Transfer to a lightly floured working surface and knead using as much flour as you need to get a smooth and supple dough, about 10 minutes.

Let rest for 5 minutes covered with a cloth then knead for another 5 minutes.

Transfer to an oiled bowl, cover with a sheet of plastic wrap and a towel and let rise until doubled, 45 minutes to 1 hour.

Transfer the risen dough to a lightly floured work surface and shape into a loaf. Place on a prepared baking sheet or in a loaf pan and let rise until doubled.

Preheat the oven to 375 deg F. Bake for 30 minutes, take out of pan, and bake directly on the oven shelf for another 5-10 minutes or until the bottom is golden brown and when rapped, the loaf gives a hollow sound. (NOTE: I had to do this because the metal pan I used to bake in resulted in a very pale bottom.) Spray top with water after placing in oven and a second time 5 minutes later. Brush the top with melted butter after removing from the oven.

Cool completely before slicing.