Pour water into mixing bowl; sprinkle in salt and yeast (and honey if you are using it). Add flour and mix by hand until all flour is hydrated and there are no dry streaks in the dough. Dough should be loose and sticky. If stiff or dry, add more water, a couple tablespoons at a time.

Let the dough rest for 30 minutes. The gluten structure will begin to form, reducing kneading time. Knead dough with one hand while rotating the bowl slowly with the other hand for 5 minutes. Briefly knead dough with a wet hand by going around dough just once (a process called a fold) every 30–60 minutes.

About 3 hours after mixing, the dough will have risen significantly. Dump dough out of the bowl. Flatten on the counter into a long rectangle. Fold in the dough from either end until it is about as wide as the loaf pan is long, and then roll it up swiftly and with some tension, starting with the part nearest you. Let dough rest seam-side down for a few minutes.

If you want to seed your loaf, roll it in a wet towel, then roll in a plate of seeds. Place it in your loaf pan seam down, slash the top with a sharp knife in two or three diagonal lines across the middle and slip the pan into a plastic bag.

About an hour later, the dough will have risen by 50%. Remove from bag and bake in a 425°F oven for 20–30 minutes, until top is nicely browned. Let loaf cool completely and crumb set for a couple of hours before cutting into it.