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The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretch (about 15 minutes). I use a mixer with a dough hook for this. You can knead it by hand, but if you plan to make bread regularly, a stand mixer is a great investment for the time it saves. Add just enough flour so that it pulls away from the sides of the mixer, or is not sticking to your hands. It will vary between 6 and 7 cups, depending on the hydration of the starter and the type of wheat you use. Add a little more water if it is too dry, or more flour if it is too wet.
Place the dough in a coconut oil greased glass bowl. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a tea towel and let it rise overnight, or up to 24 hours.
The next day, divide the dough into two even balls and place each one into a greased loaf pan. Allow it to double in size in a warm place, covered with a tea towel. This should take anywhere from 4-12 hours, depending on how warm your kitchen is.
Bake the bread for 30-35 minutes at 400 degrees.