Mix warm water and honey in a large bowl, add the yeast. Give a quick stir and let sit 5-10 minutes until foamy.

Meanwhile mix the flour and salt. When yeast is ready, add flour mixture to the yeast. Stir gently with a wooden spoon until a shaggy dough appears. You may need to add up to 1/4 cup flour if too wet.

Once incorporated, cover and rest in a warm spot for an hour or until doubled.

Meanwhile preheat oven to 460 degrees with dutch oven inside. (Minimum of 30 minutes.)

Flour a workspace liberally and gently tip out the dough, preserving as much air as possible in the dough. Sprinkle flour on top of the dough and start forming in to a ball. I use a small scraper tool to start folding the dough up from the bottom to the top center. Then lightly pinch and work your way around the entire loaf. I then fold the dough in half a couple times and form a ball.

In a banneton or towel lined bowl, sprinkle flour or rice flour. Then gently drop in your dough, seam side up. Cover and let set for 20-30 minutes. You want this to rise, but not double.

Place a piece of parchment paper on top of the dough, then hold with your palm and flip over releasing the bread from the bowl. Then lift the dough by the parchment paper and place in the hot dutch oven. Cover with the lid and bake for 30 minutes with the lid on. Then remove lid and bake additional 10 minutes. If it's getting too dark, remove a few minutes early.

Let loaf cool at least 15 minutes. Slice and enjoy the easiest homemade bread ever!