In a small bowl place the water with the yeast, honey and mix with a spoon until it is integrated. Let it sit for 10 minutes for the yeast to activate.
Sift the flour into a large bowl, add the salt and mix with a wooden spoon. Add the yeast mixture and mix with the same spoon or with your hands until you get a slightly sticky dough.
Spread a little oil on top of the dough and cover the bowl with plastic wrap. Place a kitchen towel on top to cover the entire bowl and let the dough rest for 18-24 hours (this will do all the work that is not being done with the kneading).
Once the 18-24 hours have passed, preheat the oven to 446º F (230° C). Place a cast iron pot with a lid (0.63 gallon -2.4 lt-) inside the oven to heat up.
Place the dough on a clean, floured surface and form a ball with your hands, trying to stick the edges to the bottom of the dough ball.
Cover it with a kitchen towel for 30 minutes while you finish heating the pan in the oven.
Once this time has passed, place the dough on a large piece of parchment paper and, if desired, using a very sharp knife or razor (otherwise it will ruin the dough's fermentation), make a cut at a 45º angle, two fingers from the center and all at once. The cut should be a little deep and long.
Carefully remove the pan from the oven and take off the lid. Place the bread inside (with everything and the baking paper), cover the pan again and bake for 30 minutes at 446° F (230° C).
After 30 minutes have passed, quickly and carefully take off the lid and cook the bread for another 15 minutes until golden brown.
Remove the pan from the oven and take the bread out to cool down for at least 15 minutes before slicing. Slice with a special bread knife and serve as desired.