Step 1

In a large bowl, whisk all of the dry ingredients together.

Step 2

Add the honey to the water, and then add all of the wet ingredients to the dry ingredients.

Step 3

Stir the ingredients together until they are combined, cover the bowl with plastic wrap, and let it sit at room temperature overnight and up to 18 hours.

Step 4

Line a 7 inch bowl with a floured towel, or flour a 7 inch banneton.

Step 5

Remove the dough from the bowl onto a lightly floured surface and knead it about 15 times.

Step 6

Shape the dough into a ball by folding it from all four "sides" up toward the middle, flip it over, and place it seam side down into the bowl.

Step 7

Cover with plastic wrap and allow it to rise until doubled, about two hours.

Step 8

Preheat the oven with a Dutch oven in it to 500 degrees F.

Step 9

When you are ready to bake, cut the parchment into a 9 inch by 15+ inch piece.

Step 10

Remove the Dutch oven from the oven and remove the top. Place the parchment over the dough and place a plate over it. Flip the dough over, remove the bowl & towel or banneton, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough). Cover the Dutch oven and place it in the hot oven.

Step 11

Lower the oven temperature to 425 degrees F and bake the loaf with the cover on for 30 minutes.

Step 12

Remove the cover and bake the loaf for another 20 to 30 minutes, until the interior of the loaf reaches 210 degrees F. I sometimes move the loaf to a baking sheet when I remove the cover in order to prevent the bottom of the loaf from burning.

Step 13

Cool the loaf on a wire rack for about two hours.