Crusty Italian Bread Baked in a Dutch Oven in 175 Minutes

Instructions:

1. Whisk the 500g bread flour, 10g fine sea salt, and 7g instant yeast in a large bowl.
2. Add the 375ml warm water and 5g honey to the dry mix.
3. Mix with a spatula until a shaggy dough forms until no dry flour remains.
4. Cover tightly with plastic wrap and let it rise in a warm spot for 90 minutes. Note: The dough should look doubled and bubbly.
5. Preheat your oven and 6 quart Dutch oven to 450°F (230°C) for 30 minutes before the rise ends.
6. Turn the dough onto parchment paper and score the top with a sharp blade.
7. Transfer the parchment and dough into the hot Dutch oven carefully.
8. Bake with the lid on for 30 minutes to trap the essential steam.
9. Remove the lid and bake for 10 minutes more until the crust is deep mahogany.
10. Tap the bottom of the loaf; it should sound hollow and feel light.