• Combine warm water and yeast in a small bowl. Let it activate while you mix the remaining ingredients together. I do this step no matter what type of yeast I use.
• In a large mixing bowl, combine the flour and salt. Add in the honey at this time. Use your fingers if needed to break it part to thoroughly integrate the honey so there aren't any large clumps.

  Add in the oil and work it all together until a ball forms.

  Drizzle a little olive oil onto your work surface and knead for about 5-10 minutes. It will start out sticky and you can add about 1-2 teaspoon flour but don’t overdo it. As you continue to knead, the dough will become more elastic and smooth.
• Cover the dough with a tea towel and let rise for about an hour or until it doubles in size.
• Preheat oven to 425°F.
• Tip out the risen dough onto a lightly oiled or floured surface and knead for less than a minute by stretching out the dough and folding it in half toward you, then make a quarter turn and repeat. Continue for 1-2 full rotations.
• Choose your baking surface (cookie sheet, baking stone) and lightly spray with olive oil. Transfer the dough to that surface and form into a shape you’d like for the finished loaf (log or round) and make sure the ends are tucked under.

  If you're adding any oats, seeds, nuts on top, you can add those now.

  You have the option at this time to score the loaf by cutting diagonal slashes in the dough, making sure they're not too close together (only make 4-5). Use a bread knife or a super sharp knife. This step is not mandatory, but your loaf might bust open at a place of its own choosing!

  Cover and let rise again for about 20 minutes, making sure to not over-proof it.
• Sprinkle the top of the loaf with water and then dust it with flour, but leave off the flour if you have other toppings.

  Place a tray with a small amount of water on it on the lower rack of the oven. I use about 1 cup of water.

BAKING

• Bake the bread on the middle rack at 425°F for 25 minutes, then decrease to 400°F without opening the oven for another 10 min.
• FOR A LIGHTER CRUST:

  •decrease time to 18-20 at 425° then do longer at 400°F.

  OR

  •bake on lower rack for 25 minutes at 425°F, then 10 minutes at 400°F for lighter crust as well (no water tray underneath).
• Don’t get scared of the dark crust, it’s delicious and not burnt!

BAKING IN A CONVECTION OVEN

• You won't be able to use a tray of water, so the crust will be a bit different.

  Bake on the bottom rack at 425° for 5 minutes uncovered, then cover with foil for 20 more minutes before decreasing to 400°F for 10 minutes.