Mix the dough (takes 2 minutes): In a large bowl, whisk flour, salt, and yeast. Stir in water (and honey/olive oil if using) until you get a shaggy, sticky dough. No need to make it smooth.

First rise (no work for you): Cover the bowl tightly with plastic wrap or a reusable cover. Let it rest at room temperature for 12 to 18 hours, until doubled and bubbly on top. A cooler room may need closer to 18 hours.

Shape lightly: Dust your counter with flour. Scrape the dough out gently—it will be sticky and loose. Sprinkle the top with a little flour and fold the dough over itself a few times with a bench scraper or your hands to form a rough ball. Don’t press hard; keep the gas bubbles intact.

Second rise (short): Place the dough seam-side down on a square of parchment or a floured towel. Cover loosely and let rise for 30 to 60 minutes while the oven heats.

Preheat the oven and pot: Put a 4–6 quart Dutch oven (with lid) into your oven. Preheat to 450°F (230°C) for at least 30 minutes. The hot pot is key for great crust.

Score and load: If using parchment, lift the dough by the parchment. If not, carefully transfer by hand. Optionally score the top with a sharp knife or razor—one simple slash helps control the rise.

Bake covered: Remove the hot pot, lift the dough into it (parchment can go right in). Cover and bake for 30 minutes. Steam builds inside, making the crust blister and rise beautifully.

Finish uncovered: Remove the lid and bake another 12–18 minutes, until the crust is deep golden and the loaf sounds hollow when tapped. Internal temp should be around 205–210°F (96–99°C).

Cool completely: Set the loaf on a rack and let it cool at least 1 hour. This finishes the bake inside and keeps the crumb soft and even.