1. Tare a mixing bowl on your kitchen scale.  Add your warm water and starter.  Notice in the picture that the starter is floating.  This is considered a good sign of an active, ready starter.  If yours doesn’t float don’t despair.  I have made many loaves with a sinking starter that have turned out great.  In fact, sometimes I intentionally start with a freshly fed starter that will sink and give it a longer fermentation time.
2. Tare the mixing bowl again.  Add your flour.  Tare again, and add your salt.  Tare again and add honey or oil or any other ingredients if using.  Notice no measuring cups or spoons used here.  Its a personal goal of mine to find ways to use as few dishes as possible for any given task and using a kitchen scale makes that easy.
3. Mix all ingredients together until a sticky dough forms.  Let that hang out on your counter for 30 minutes or so and then fold it a couple of times and shape it into a rough ball. 
4. Cover and let rise/ferment for 8-10 hours if your ambient temps are 80 degrees or higher, 10-14 hours for ambient temps of 67-79 degrees, 14-18 hours for ambient temps around 60.  24 hours for ambient temps between 40-60.  This is called the “bulk fermentation.”
5. After this fermentation period, the dough should have doubled in size.  Pour it out on a floured surface and let it hang out for 10 minutes or so.  This is called the “bench rest.”  If I’m in a hurry, sometimes I skip this step.  I’m sure professional bakers would cringe to hear that, but I still end up with acceptable, very edible loaves.
6. Fold the dough for about 30 seconds and shape it into a ball.  Line a smaller bowl, just about the size of the dough ball with a floured cloth napkin, and plop the dough ball inside with the seam side up.  Cover it and let rise for another 1-2 hours in a warm place (longer in a cooler place).  The higher the temp, the faster the rise.  Sometimes I put this on the stove as the oven preheats which is pretty warm and speeds it up or I’ll stick it in the cool garage to give me more time.  Preheat your oven to 500 degrees F.
7. Invert the bowl onto a piece of parchment paper or tin foil and carefully pull the floured cloth napkin away from the dough.  Cut your vents.  Transfer parchment and dough to your preheated cast iron dutch oven and immediately reduce temperature to 425 F.  Cover and bake for 25 minutes.
8. Remove the lid and bake for 20 more minutes.
9. Remove the loaf from the oven and let cool for about 1 hour or longer before slicing and enjoying.

Variation

This variation is more hands-on. I started incorporating these steps into my process after reading Tartine, by Chad Robertson and the result is a crumb (the inside of the bread) with bigger air holes in it which I like.  Chad Robertson’s method calls for a bulk fermentation period of about 4 hours followed by the final rise of another 4 hours.  This doesn’t work with my schedule or my house temperature so I stick with a long bulk fermentation and then an accelerated final rise in a warm place (my stove while the oven preheats).

In Steps 1 and 2 above, withhold about 50 grams of water and all of the salt.

After Step 3, add the 50 grams of water and salt and work in with your hands.  Squeezing the dough between your fingers until the salt and water is incorporated.  For the first 2-3 hours of the bulk fermentation period, turn the dough every 30 minutes in its container by reaching underneath the dough with a wet hand and pulling up and then down back to the top center of dough ball.  Give the bowl a quarter turn and repeat another 3 times for a full turn.