In your mixing bowl, combine the warm water and yeast. If using honey or sugar, add it now. Stir briefly and let sit for 5 minutes. You should see it start to foam. If it doesn't foam, your water may be too hot or your yeast too old.

Add the flour and salt to the bowl. Stir with a wooden spoon or dough whisk until no dry flour remains. The dough will be rough and shaggy. Cover the bowl with plastic wrap or a kitchen towel.

Place the covered bowl in the warmest spot in your kitchen. The ideal temperature is 80-85°F (26-29°C). If your oven has a proof setting, use it. Otherwise, heat the oven to the lowest setting for just a few minutes, turn it off, then place the bowl inside with the door cracked.

Let the dough rise until it roughly doubles in size. At 80°F (26°C), this takes about 60-75 minutes. Don't walk away and forget about it — this dough moves fast.

About 45 minutes before the dough finishes rising, place your Dutch oven (with lid) into the oven. Set temperature to 475°F (245°C). Allow it to preheat fully.

Turn the risen dough onto a well-floured surface. With floured hands, fold the edges toward the center a few times, then flip seam-side down. Drag it gently across the surface to build a little tension. You're not trying to achieve a perfect tight boule — just a roughly round shape with some structure.

Place the shaped dough on a sheet of parchment paper and let it rest, covered, for 15-20 minutes while the Dutch oven finishes preheating.

Using a lame or sharp knife, make a confident slash across the top of the loaf, about ½ inch deep.

Carefully remove the Dutch oven from the oven. Lower the dough in using the parchment paper as a sling. Cover immediately with the lid.

Bake at 475°F (245°C) with the lid on for 20 minutes.

Remove the lid. Continue baking at 450°F (232°C) for 20-25 minutes until the crust is deep golden-brown and the internal temperature reaches 200-205°F (93-96°C).

The fast loaf can be cut a little sooner than an overnight loaf — 30-45 minutes is usually enough. The crumb sets faster because the fermentation is shorter.

This dough is tackier than a cold-fermented dough. Floury hands are your friend.

Working around the dough, fold edges toward the center 4-5 times to build a rough ball.

Flip the dough onto parchment. Drag gently to tighten the surface if needed.

Dutch oven must be scorching hot.

Steam phase at 475°F (245°C).

Brown to deep golden. Internal temp 200-205°F (93-96°C).