In a large bowl, stir together the bread flour, sea salt, and yeast.

Mix the honey and warm water together, then pour on top of the dry ingredients. Mix to combine.

Shape the sticky dough into a ball as best you can and cover tightly. Allow to rise at room temperature for 12–18 hours.

Turn the dough out onto a lightly floured work surface and shape it into a ball. Transfer to a large piece of parchment paper and score an X on top.

Place the dough in a bowl to prevent it from spreading and cover lightly. Rest for 30 minutes.

Preheat the oven to 475°F (246°C) with a Dutch oven inside for 30 minutes.

Carefully place the dough with parchment into the hot Dutch oven and cover with the lid.

Bake for 25 minutes with the lid on. Then, remove the lid and continue baking for 8–10 more minutes until golden brown.

Test for doneness by tapping the bread; it should sound hollow or use an instant-read thermometer to check for 195°F (90°C).

Remove from the oven and allow to cool on a wire rack for at least 20 minutes before slicing.