Combine yeast, honey, and warm water in a large mixing bowl.

Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy.

Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix well, until no dry flour remains. Dough should be slightly loose, shaggy, and a bit sticky!

Cover bowl with a clean towel. Let rise 1 hour or until doubled in size.

When dough has risen, lightly flour a large cutting board.

Tip dough out onto the board. Don’t punch the dough down - handle it gently to preserve all those air bubbles!

Shape your dough into a round loaf by gently pulling each edge into the center like you’re folding an envelope.

Dust a small mixing bowl with flour and place your loaf into the bowl seam-side down. Cover with a clean towel and let rise for another 30 minutes while you heat the oven.

While bread proofs, place an empty dutch oven (with the lid on) in your oven and heat to 460° F.

When the oven is hot, tip your loaf - seam side UP this time - onto a piece of parchment paper.

Use the parchment paper to carefully lift your loaf into the pot, then use your oven mitts to return the Dutch oven lid and then slide the pot back into your hot oven.

Cook bread for 22 minutes.

After 22 minutes, carefully remove the lid from your dutch oven. Continue baking, uncovered, for another 5-10 minutes to deepen the color.

Transfer bread to a cooling rack and let cool at least 30 minutes before slicing.