In a large glass bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy. Stir in the honey if you are using it to help with the caramelization of the crust.

Gradually add the bread flour and sea salt to the yeast mixture. Use a sturdy wooden spoon or your hands to mix until a shaggy dough forms and no dry flour remains.

Turn the dough onto a lightly floured surface. Knead the dough for about 10 minutes. You are looking for a smooth, elastic texture that passes the "windowpane test," meaning you can stretch a small piece of dough thin enough to see light through it without it tearing.

Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area for 90 minutes or until it has doubled in size. This bulk fermentation is crucial for the flavor profile of your hard crust bread recipe.

Gently punch down the dough to release excess air. Shape it into a tight round boule or an oval loaf. Place it on a piece of parchment paper, cover, and let it proof for another 45 to 60 minutes.

Preheat your oven to 450°F. Place a heavy Dutch oven or a baking stone inside while the oven heats. If using a baking stone, place a shallow pan on the bottom rack to hold water for steam.

Using a sharp blade or Lame, score the top of the loaf with a deep X or a long slash. Carefully move the loaf into the hot Dutch oven or onto the stone. If using a pan, pour one cup of hot water into the shallow pan to create steam.

Bake for 25 minutes with the lid on (or with steam). Remove the lid and bake for another 15 to 20 minutes until the crust is a deep golden brown and the internal temperature reaches 200°F.