In a large bowl, dissolve the sourdough in part of the indicated water in the ingredients, help yourself with a fork. Add the flour, honey and the remaining water and salt. Work well until you get a homogeneous dough, it will be very soft. Flour the pastry board and work a little more, but without adding more flour, maybe help yourself with a spatula. Now place the dough in a bowl greased with a little extra virgin olive oil which you will cover with plastic wrap transparent and with a tea towel. Place the bowl in a warm place and leave leaven for about 10 hours at room temperature. Next, we flour the pastry board well and place the dough on it and divide it into two parts. The dough is very soft don't worry, help yourself with a little flour.

 Let's widen it into a rectangle (both pieces) very gently and join towards the center the two upper edges and then roll the dough up on itself. Lined with two tea towels two round bowls or two loaf pans (depends on the shape you want to give to your loaves) Flour them and place them on top inside the two doughs with the closure, given by the previous rolling, verso the top. Close with the flaps of the tea towels and let it rest for 20 minutes. 

After 20 minutes, line the oven dripping pan with a sheet of parchment paper and pour the two loaves of bread over it. Make oblique cuts with a sharp knife, they will serve to make your bread “bloom” better. We heat the static oven to 250 degrees and bake for 10 minutes, then lower to 200 degrees for another 30/35 minutes, but you see according to your oven, be careful not to burn it!