Bloom the Yeast (Optional)

• In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 to 10 minutes until slightly foamy and it smells like bread. This step ensures your yeast is alive. If using instant yeast, you can skip this step and mix everything together immediately if preferred.

Mix the Dough

• Add the bread flour and salt.
• Mix with a wooden spoon or dough whisk until a shaggy dough forms. The dough should be sticky and almost wet. It should be too sticky to knead by hand. If your dough feels dry or isn't coming together, add 1 tablespoon of water at a time until it reaches the right consistency.
• Cover with plastic wrap and let the dough rest for 30 minutes.

Stretch and Fold

• With lightly wet hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until you've stretched and folded all four sides.
• Cover and let rest for 30 minutes.
• Repeat this process three more times, allowing the dough to rest for 30 minutes between each round. After the final round, the dough should feel much smoother, stronger, and stretchier.

Bulk Rise

• Cover and let the dough rise until puffy and nearly doubled in size, about 1 to 1½ hours.

Shape the Dough

• Turn the dough onto a lightly floured surface.
• Fold the edges toward the center, flip the dough seam-side down, then gently pull it across the counter toward yourself to build surface tension. Rotate and repeat several times until the loaf feels tight and round.
• Transfer the dough to a sheet of parchment paper.
• Cover with a large bowl or lightly greased plastic wrap and let rise for 30 to 45 minutes while the oven preheats.

Preheat

• Place a Dutch oven with its lid inside the oven and preheat to 475°F for at least 30 minutes.

Score and Bake

• Using a sharp bread lame or knife, make one slash about ½-inch deep across the top of the loaf.
• Carefully transfer the parchment and dough into the hot Dutch oven.
• Cover and bake for 20 minutes.
• Remove the lid, reduce the oven temperature to 450°F, and continue baking for 20 to 25 minutes, until the loaf is a deep golden brown and reaches an internal temperature of 205–210°F.
• Transfer the bread to a wire rack and let cool for at least 1 hour before slicing.