In a large mixing bowl, weigh out the wet ingredients: water, sourdough starter, coconut oil, and honey and mix that all together.
Add the salt and flour and stir until it is all incorporated into a rough, shaggy dough.
At this point, allow the dough to rest for a 30 minutes - 1 hour. This allows the flour time to hydrate and absorb the moisture. If the dough is sticky and difficult to work with at this point, add a little more flour, just until it is workable and does not stick to your hands.
Perform a series of stretch and folds on the dough. To do this, pull up on the edges of your dough and stretch, then tuck down across the top of the dough ball. Turn the bowl 1/4 of a turn and stretch the dough again. Turn the bowl another 1/4 turn and repeat the stretch and fold. Let rest for 15 minutes.
After 15 minutes, return to your bread dough and perform another series of three stretch and folds, then allow to rest for 15 minutes.
Repeat this stretch, fold, and rest process a total of four times. You should begin to notice that the dough is smoother, more pliable, and begins to expand in between stretch and folds.
After four series of stretch and folds, cover the bowl tightly with plastic wrap and allow to bulk rise at room temperature for 4-6 hours. You're looking for it to double in size.
Once the dough has doubled in size, dump it out onto the counter and shape into a rectangle. Fold the dough in thirds, like you would a letter, and seal the ends by tucking and pulling it against the counter.
Place the loaf into a grease loaf pan and allow to rise 1-2 hours or until double in size.
Bake at 375 for 30 minutes or until internal temperature reaches 190 degrees.
Allow to fully cool before slicing.
