In a large bowl, whisk together the warm water, yeast, and honey. Let it sit for about 10 minutes until it’s bubbly and foamy at the top.

Stir in half the flour and salt with a fork. The mixture will be sticky, but don’t worry!

Gradually add the remaining flour until the dough pulls away from the edges of the bowl and feels somewhat dry.

Cover the bowl with a kitchen towel and let it rise in a warm place for about 1½ hours. In colder weather, it might need closer to 2 hours.

Preheat a Dutch oven (with the lid) to 450ºF for 20-30 minutes.

Gently place the dough onto a piece of parchment paper using a dough scraper or spoon.

Carefully remove the Dutch oven and lower the dough inside on the parchment paper. Replace the lid and bake for 30 minutes covered.

For the last 10-15 minutes, remove the lid to allow the crust to turn a lovely golden brown.

Once done, lift the loaf out using the parchment paper and set it on a wire rack. Remove the paper and let it cool for at least 30 minutes before slicing.

Ideally, wait about 2 hours for full flavor to develop before slicing with a serrated knife.