Using your food scale, add to a large mixing bowl add 300g of active sourdough starter and 650g of warm water. Mix together to combine. Add 50g of honey, 40g of avocado oil, 20g salt, and 1,000g of bread flour. Mix all of the ingredients together until you no longer have any dry patches of flour. Your dough will be sticky and shaggy at this point.
Cover your dough with a damp towel and let the dough rest in the bowl on the counter for 1 hour.
Then you will do 4 rounds of stretch and folds each of them 30 minutes apart. Cover with a damp towel for the 30 minutes in between the stretch and folds. Wet your hands with water while doing the stretch and folds so the dough won't stick to you as bad.
After the 4th set of stretch and folds, your dough is more put together. Face the smooth side of your dough up in the bowl. Dust with flour and cover with plastic wrap or a damp towel and refrigerate the dough overnight (8-24 hours)
The next morning, remove dough from fridge and let it come to room temperature on the counter (about 2 hours).
Prepare two 9x5 loaf pans by spraying with cooking oil or rubbing them with butter.
Dump your dough onto the counter and use a bench scraper to cut it into two equal parts. Set one aside. Wet your rolling pin and roll dough into a rectangle. Roll out as many air bubble as you can so you won't have big holes in your finished load of bread. Use your hands to pull the corners and sides of the dough to get it into a rectangle.
Fold each of the long sides of the rectangle in towards the center of the rectangle. Don't overlap them too much. Then make what looks like an arrowhead with the end of the dough closet to you and tightly roll up the dough to the end. Keep the seam side on the bottom and pinch and tuck the ends so it is more uniform and you won't see that coil shape from rolling the dough up.
Transfer dough to your greased loaf pan seam side down. Repeat that process with your second piece of dough. Cover both of your loaf pans with a damp cloth and let them rest on the counter for 1 hour.
After resting your dough will have relaxed and filled out the pans a little bit more. Score 3 diagonal slashes with your bread lame across the top of your loaf. Generously spray the tops of the your loaves with water to help create steam and allow the bread to rise more before the crust has formed.
Cover both loaf pans with foil. I spray the foil with cooking spray or rub with butter so it doesn't stick to the top of the bread loaf. You will want to cover the loaf pans as loosely as possible with the foil so the bread has room to rise.
Place both loaf pans in an oven that has been preheated to 400℉ and bake with the foil on for 35 minutes. After 35 minutes, remove the foil and reduce the oven temperature to 375℉ and continue to bake the bread an additional 15 minutes or until they are golden brown and an internal temperature of 200℉ is reached.
Remove the loaf pans from the oven. Flip your loaves out of the pans and cool them on a wire cooling rack until completely cooled before cutting into it.