Small-batch no-knead Dutch oven bread

Combine the bread flour, salt and instant yeast in a bowl.

Mix honey into lukewarm (blood-temperature) water.

Pour the wet into the dry and mix with a spatula or by hand until all the flour is hydrated and a ball of dough forms.

Optionally grease the bowl with a little oil, cover with a lid and proof at room temperature for around two hours, until doubled; or refrigerate after two hours for up to two days.

Lightly flour the surface, turn out the dough and pull and fold it over itself repeatedly until it will not pull and fold any more.

Shape a round boule on a barely floured counter, pushing the dough into the counter so it tightens with very little seam.

Set the boule on parchment in the Dutch oven, put on the lid and proof at room temperature about an hour, until doubled.

Variation: without a Dutch oven, slide the proofed dough onto a heavy preheated tray and cover it with a high-quality stainless steel bowl to trap steam.

Test with a floured finger: if the indentation stays, it is proofed; if it springs back, give it more time.

Dust the top with flour and score three slits with a sharp blade.

Bake in a preheated oven at 425F, lid on, for 20 minutes.

Remove the lid, lower to 400F and bake about 20 to 25 minutes more, until golden brown.

Cool before slicing.