In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp honey. Then evenly sprinkle 2 tsp yeast on top of the water and honey. Wait until the yeast becomes slightly frothy. (About 5 minutes).

Sift 3 cups bread flour, 2 cups all purpose flour, and 2 tsp salt into a separate bowl.

Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.

Begin working into the dough with your hands. I found that stretching the dough helps incorporate the ingredients the best. Once you don’t see anymore patches of flour, stop kneading the dough.

Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).

After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.

After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don’t have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.

Remove the proofed dough onto a floured surface and divide it into halves. Shape each piece of dough back into a smooth ball.

Place it into lightly floured proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.

Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.