Crusty Italian Bread: 1 Loaf Rustic Artisan Bake

Instructions:

1. Whisk warm water and honey in a small bowl, then sprinkle active dry yeast over the top. Let sit for 5–10 minutes until a foamy tan cap forms.
2. In a large mixing bowl, combine the bread flour and fine sea salt.
3. Pour the activated yeast mixture into the flour and mix until a shaggy mass forms and no dry flour remains.
4. Cover the bowl and allow the dough to undergo a long fermentation for 3 hours at room temperature until doubled in size and bubbly.
5. Preheat a 6-quart Dutch oven in the oven to 450°F. Gently shape the dough on a floured surface, taking care not to deflate the air pockets.
6. Dust the bottom of the hot Dutch oven with cornmeal. Place the dough inside, score the top with a sharp knife, and bake covered for 30 minutes, then uncovered for 10 minutes until the crust is mahogany-colored.