Place the bread flour and salt in a large bowl and whisk in the yeast.

Pour the warm water into a measuring jug and add the honey. Mix well.

Make a well in the centre of the flour and pour the water in. Using a wooden spoon, or your hands mix the water into the flour to create a dough.

Flour the work top well and place the dough onto the work surface. Knead well for about 10 minutes until the dough springs back and is smooth and supple.

Place the bread dough into a clean bowl and cover with a tea towel. Leave in a warm place to rise for 1 hour. While the dough is rising preheat the oven to 200ºC and place an empty cast iron Dutch oven into the oven to get hot.

Once the dough has risen and double in size, gently knock the air out of the dough and form it into a round ball with the seam on the bottom. Place the unbaked bread dough onto a large piece of baking paper and gently lift the paper into the hot cast iron pot. Cover and bake the bread for 25 minutes.

After 25 minutes remove the lid and let bake for another 15 minutes. Until the bread is golden and the crust is crisp. Very carefully pick the edges of the paper up and lift the bread out of the pot. Slide the bread onto a cooling rack and discard the baking paper, or use it for more bread.

The bottom of the bread should sound hollow when tapped.