Activate the yeast: Combine the warm water, honey, and yeast in a large mixing bowl. Stir gently and let stand for 5–10 minutes, until foamy.
Mix the dough: Stir the yeast mixture, then add 4 cups (480 g) of flour, the salt, and oil. Mix until combined, adding the remaining flour gradually as needed to form a soft, slightly tacky dough.
Knead: Knead until the dough becomes smooth and elastic. Avoid adding too much flour, which can make the bread dense.
First rise: Place the dough in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
Shape the loaves: Turn the dough onto a lightly floured work surface. Divide into two equal portions, knead each briefly, and shape into round loaves. Tuck the edges underneath and place seam-side down on a parchment-lined baking sheet, leaving plenty of space between them.
Second rise: Cover loosely with a clean kitchen towel or lightly oiled plastic wrap. Let rise for about 45 minutes, until puffy. Toward the end of this time, preheat the oven to 400°F (200°C).
Bake: Remove the covering and bake for 30–35 minutes, until golden brown and the bottoms sound hollow when tapped gently. If the tops brown too quickly, loosely cover with aluminum foil.
Cool: Transfer the loaves to a wire rack and let cool before slicing. Cut each loaf into 8 slices.
