In a small bowl add ¼ cup of water, honey and yeast, let sit 5 minutes then stir.
In a large bowl add the flour , make a well in the centre and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup 1 tablespoon at a time until you reach a wettish dough). Mix together with a wood spoon, when almost mixed add the salt and combine. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tablespoons of flour.
Cover the bowl with a large tea towel, place in a warm, draft free area and let rise for 1 1/2 hours.
Pre-heat oven to 425F (220C), line a baking sheet with parchment paper and sprinkle with 1 1/2 tablespoons of flour.
Carefully move the dough from the bowl to the prepared baking sheet, making sure that the floured top of the dough remains on the top. With a spatula form the dough into an oblong loaf.
Place the baking sheet on the middle rack, bake for approximately 20 - 25 minutes. Move immediately to a wire rack to cool completely before slicing and serving. Enjoy!
TO CREAT VAPOUR
While the oven is pre-heating place an empty cake pan at the bottom of the oven, add 4-5 ice cubes or a cup of very hot water before adding the bread dough on the baking sheet to the middle shelf.
Notes
The dough should be wettish, so if it is too dry with 3/4 cup water then add another 1/4 cup (1 tablespoon at a time). Keep the baked cooled bread, closed in an airtight bag, for 2-3 days. You can freeze it in freezer safe bags, defrost the bread in the refrigerator as needed, passing them in the oven for a few minutes to revive them. It will keep up to 2-3 months in the freezer.