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In a small bowl add ¼ cup of water, honey and yeast, let sit 5 minutes then stir.
In a large bowl add the flour , make a well in the centre and add the yeast mixture and ½ cup of water (if too dry then add the extra ¼ cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 ½ tablespoons of flour.
Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1½ hours.
Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1½ tablespoons of flour.
Carefully move the dough from the bowl to the prepared baking sheet, making sure that the floured top of the dough remains on the top. With a spatula form the dough into an oblong loaf.
Place the baking sheet on the middle rack, bake for approximately 20 - 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.