Yeast Method:

1. In a large bowl, whisk together the dry ingredients, including the dried yeast and salt.
2. In a separate container, mix together the water, honey, and oil. Pour the wet ingredients over the dry ingredients and mix until thorough combined. Knead until smooth and elastic.
3. Cover. Let rise 45 min to 1 hour; perform stretch and fold; then let rise an additional hour. Perform the ripe test.
4. Turn dough onto lightly floured surface; punch down to remove air bubbles. Cut off 1/3 piece of dough. Let dough relax for 15 minutes. My dough weighed 970 grams so I used 300 grams for the smaller piece and 670 grams for the larger piece.
5. Shape each section into a round ball. Place larger ball in greased 2 ½ -quart casserole or soufflé dish. Using a sharp knife or lame, cut a cross, about 1 ½ inches across, in the top of the larger piece of dough.
6. Brush the surface with water and then place the smaller piece of dough on top. Press through the center of both pieces of dough using the handle of a wooden spoon or your finger.
7. Cover; let rise until indentation remains after lightly touching dough.
8. Just before baking, stick handle of wooden spoon or finger into hole again. And, using a sharp knife or lame, make 8 long slashes around the top and 12 smaller slashes around the bottom of the loaf.
9. Bake in preheated 375°F oven 35 to 40 minutes. Remove from dish; cool on rack.

Sourdough Method:

1. Evening before mixing the dough, feed sourdough starter, let it proof for 8 hours. Optional, create a levain the night before with a tablespoon of starter + 50 grams flour and and 50 grams water to equal 120 grams and let it ferment overnight
2. Morning next day, take out 120 grams starter and mix with other ingredients. Optional, use the levain you created the night before. Add the sourdough to the wet ingredients and mix with the dry ingredients.
3. Let the dough bulk ferment for 4-6 hours, depending on the temperature in your kitchen.
4. After 4 hours, proceed to shaping, or place the dough in the refrigerator overnight.
5. Shaping method is the same as for the yeast version.
6. Third Day: if you placed the dough in the refrigerator overnight, let it warm up to room temperature for a couple of hours before shaping the loaf and placing in the casserole dish.
7. Cover; let rise until indentation remains after lightly touching dough.
8. Just before baking, stick handle of wooden spoon or finger into hole again. And, using a sharp knife or lame, make 8 long slashes around the top and 12 smaller slashes around the bottom of the loaf.
9. Bake in preheated 375°F oven 35 to 40 minutes. Remove from dish; cool on rack. Enjoy!