Tip the flour into a large mixing bowl, add the yeast to one side and the salt and honey to the other, pour in three quarters of the water and begin to mix into a shaggy dough. Add more water, a little at a time until you have picked up all of the flour from the sides of the bowl and you have a soft, slightly sticky dough. You my not need to use all of the water or you may need a little more.
Tip the dough out onto an un-floured surface (coat the work surface with a little olive oil if you find the dough sticks too much) and knead for at least ten minutes until the dough is smooth and elastic. Place the dough in a large, lightly oiled bowl, cover, and leave to rise until at least doubled in size, 1-2 hours.
Grease and line a 1kg loaf tin with baking parchment. Tip the risen dough out onto a lightly floured surface and fold inwards a couple of times until all the air is knocked out. Flatten the dough out slightly into a rectangle then roll it up into an oblong. Place the dough in the prepared tin, making sure that the join is underneath.
Put the tin inside a clean plastic bag, making sure that there is plenty of room between the tin and the bag for the dough to rise, and leave to prove for about 1 hour until the dough is doubled in size and springs back quickly if you prod it lightly with a finger. Meanwhile, preheat the oven to 220°C/425°F/gas mark 7 and put a roasting tray in the bottom to heat up.
Once the dough has proved, put the kettle on. Dust the top of the the dough with a little flour and use a sharp knife to cut several diagonal slashes across the top. Fill the roasting tray with hot water to create steam (this helps to keep the crust soft) and put the dough in the oven. Bake for 30 minutes or until cooked through, if you tip the loaf out of the tin and tap on the base it should sound hollow. Cover with tin foil if it starts to colour too quickly. Place on a wire rack to cool.