In a large mixing bowl, combine water, honey, and yeast. Allow it to sit for about 5 minutes until it becomes bubbly.

Then, add in the flour and salt. Mix the ingredients together with a wooden spoon or spatula until no dry flour remains. The mixture should appear shaggy, and that’s exactly what we want.

Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 12 to 18 hours. This long rise develops that signature taste.

After waiting patiently, you’ll notice bubbles forming, and the dough will have expanded. Lightly flour your counter.

Turn the dough out onto it. With floured hands, fold the edges over towards the center to shape it into a ball. Don’t overwork it; gentle folds are sufficient.

Place a piece of parchment paper in a bowl. Transfer your dough into this bowl. Cover it again and let it rise for another 1 to 2 hours.

About 30 minutes before your bread is ready, place a Dutch oven (or any heavy pot with a lid) in the oven and preheat to 450°F (232°C). This pot will provide a steaming environment for your bread.

Once your oven has heated, carefully remove the Dutch oven. It will be hot! Remove the cover, and using parchment paper as a sling, lift your dough into the pot. Cover it, and bake for 30 minutes.

Then, remove the lid and bake for an additional 15 to 20 minutes until the crust is beautifully golden.

Carefully transfer the bread to a wire rack. Let it cool for at least 30 minutes before slicing. Patience is key here—you wouldn’t want to burn your tongue on that warm loaf.