Artisan Dutch Oven Bread

In small bowl, mix 3tbsp warm water with 1 tsp honey and the yeast packet. Stir until combined and let sit for 5 minutes. Slowly add in flour, mixing continuously (either by hand or with a stand mixer). You may add more flour if needed to form a rough but slightly sticky dough.

Lightly oil and then flour a new large bowl and place the dough in this new bowl, cover with a tea towel, l and let rise for 1-2 hours. Remove dough and place on lightly floured surface and shape dough into a ball by folding dough from the outside into the center (be very gentle, trying to make the shape with minimal handling and maintaining all the air bubbles). Lightly oil and flour the pan again and let dough rise for another 1-2 hours. 45 minutes prior to the end of dough-rising, place Dutch oven with lid (without dougin the oven and then turn the temperature to 450 degrees.

After 45 minutes, remove Dutch oven, gently shape dough into a ball, sprinkle cornmeal on top of bread and turn it over (so the cornmeal is on the bottom). Lightly flour the top of the dough, and drop it into hot Dutch oven. Cover with lid and bake for 30 minutes. Then remove lid and bake for another 15 minutes or until top is golden brown. Remove Dutch oven from oven and bread from Dutch oven. Allow bread to cool for ~15 minutes before cutting.