Crusty Italian Bread Baked in a Dutch Oven with Bread Flour

Instructions:

1. Bloom the yeast. Whisk the 375ml warm water, 5g honey, and 7g active dry yeast in a small bowl. Note: Wait 5-10 minutes until it looks foamy like the head on a latte.
2. Combine dry ingredients. Whisk the 500g bread flour and 10g fine sea salt in a large bowl.
3. Mix the dough. Pour the yeast mixture and 15ml extra virgin olive oil into the flour. Stir until no dry flour streaks remain and a shaggy mass forms.
4. Develop the gluten. Knead the dough on a floured surface for 8-10 minutes until it feels smooth and elastic. It should bounce back when poked.
5. The long rise. Place in a greased bowl, cover, and let rise for 3 hours until more than doubled in size. This slow rise is where the flavor lives.
6. Preheat the pot. Place your Dutch oven inside the oven and preheat to 450°F (230°C) for at least 30 minutes.
7. Shape and score. Gently shape the dough into a round loaf. Place on parchment paper and use a razor to cut a 1/2 inch deep X across the top.
8. Steam bake. Carefully lower the parchment and dough into the hot Dutch oven. Bake covered for 30 minutes until the bread has fully expanded.
9. Final browning. Remove the lid and bake for 15 minutes until the crust is deep mahogany and sounds hollow when tapped on the bottom.
10. The cool down. Transfer to a wire rack. Resist the urge to slice for at least 1 hour to let the interior structure set.