Ingredients
Method
- In a large bowl, combine the flour, salt, and yeast.
- In a separate bowl, mix honey with warm water. Pour the honey-water mixture over the dry ingredients. Stir until the dough comes together.
- The dough will be sticky; resist the urge to add more flour. Form the dough into a loose ball as best as you can.
- Cover the bowl tightly and let it sit at room temperature for 12–18 hours, allowing it to rise and double in size.
- Turn the dough out onto a floured surface and shape it gently into a ball. You don’t need perfection.
- Place the dough onto a large piece of parchment paper. Use a sharp knife to score an X on the top of the dough.
- Place the dough with parchment paper into a bowl to rest. Cover loosely with plastic wrap or a clean kitchen towel. Allow it to rest for 30 minutes.
- While the dough rests, preheat your oven to 475°F (246°C) and place your Dutch oven (with the lid) inside to heat up for 30 minutes.
- After 30 minutes, carefully remove the Dutch oven from the oven. Lift the dough using the parchment paper and place it into the pot. Cover with the lid.
- Bake the bread with the lid on for 25 minutes. After 25 minutes, remove the lid and bake for another 8–10 minutes until the bread is golden brown.
- To check for doneness, tap the bread lightly – if it sounds hollow, it’s done. Alternatively, check with a thermometer, aiming for an internal temperature of 195°F (90°C).
- Once baked, remove the bread from the Dutch oven and cool on a wire rack for at least 20 minutes before slicing.
Nutrition
Notes
A perfect combination of sweet and savory with chewy texture, perfect for breakfast or a snack!