Artisan Bread

Mix together the water and honey and slowly pour into your flour bowl.

Combine everything together until there are no dry bits of flour, and a cohesive dough forms.

(Your looking for a stiff but shaggy dough. If it’s too sticky, add some flour; if it’s too dry, add a bit of water. Use the recipe as your guide and do your best to achieve the right consistency)

Cover with plastic wrap or a bowl cover and let it rest on the counter for 8-12 hours until it has doubled in size.

When the dough is ready, turn it over onto a lightly floured workspace and shape into a ball. Cover and let rest for 1 hour.

Preheat your Dutch oven to 425 degrees. Place your dough onto parchment paper and transfer it into your hot Dutch oven. Bake with the lid on for 35 minutes, remove the lid and bake for 10-15 minutes until the top is golden brown.

Let cool for 20 minutes and enjoy!