In a large mixing bowl, combine the flour, salt, and yeast. In a jug, mix the warm water with the honey until dissolved. Pour the liquid into the dry ingredients and mix with a wooden spoon or your hands until a rough, shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. The dough should spring back slightly when pressed.

Place the dough in a clean, lightly oiled bowl. Cover with a damp tea towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Once risen, punch down the dough to release air. Turn it onto a floured surface and shape it into a tight round ball by folding the edges into the center. Place it seam-side down on a piece of baking parchment.

Loosely cover the dough with a tea towel and let it rise again for 30–45 minutes, or until puffy and slightly risen. Meanwhile, preheat your oven to 220°C (200°C fan) / 425°F and place your Dutch oven with the lid on inside to heat up.

Once the dough has risen, carefully remove the Dutch oven from the oven. Lift the dough using the parchment paper and place it inside the pot. Cover with the lid and bake for 25 minutes, then remove the lid and bake for another 15–20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.

Remove the bread from the Dutch oven and place it on a wire rack. Let it cool for at least 30 minutes before slicing.