Mix: In a large bowl, combine the flour, salt, and yeast. Add the warm water and honey. Stir until a rough dough forms.
Knead: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours (until doubled in size).
Shape & Score: Gently deflate the dough and shape it into a round loaf. Place it on a baking sheet lined with parchment paper. Use a sharp knife to create that beautiful cross-hatch pattern (the grid look) on top. Lightly dust with a little extra flour for that rustic look.
Second Rise: Cover and let it rest for another 30 minutes.
Bake: Preheat your oven to 400°F (200°C). Bake for 25-30 minutes or until the loaf sounds hollow when tapped on the bottom.
Cool: Allow it to cool on a wire rack before slicing to maintain that perfect texture.
