Rustic Italian Bread with Lievito Madre

1. In the stand up mixer add the fed and active Lievito madre (in pieces), the honey and water, mix either with the flat beaters, a danish whisk, or spatula until it is almost combined and milky in colour.
2. Add the flour and with the dough hook start to knead, then add the salt and continue to knead for 7 minutes.Place the dough in a lightly oiled bowl (turning the dough to coat it) cover with plastic wrap* and let rise in a warm draft free area for approximately 5-10 hours. This all depends on the warmth of your house. My dough was ready after 5 hours.
3. Move the dough to a lightly floured flat surface and gently flatten the dough with your hand and fold into desired shape. Place the dough  in a basket or bowl, it is a good idea to line the bowl or basket with parchment paper. Cover and let rise in a draft free area for 2-3 hours or until doubled.
4. In the last 45 minutes pre-heat the oven to 450F (250C)place a dutch oven, stone or cookie sheet in the oven while it is pre-heating (If using a stone or cookie sheet pre-heat oven to 425F (225C). If using a cookie sheet or stone, place an empty pan in the oven also.
5. Once the oven has been heated (at least 30 minutes), score the dough and place it in the dutch oven (carefully because it's very hot), or score the dough and place on the stone or baking sheet with the parchment paper. For the dutch oven, cover the dough and bake for 25 minutes then lower the temperature to 400F (200C) and continue baking for about 15-20 minutes. If baking on a stone or baking sheet, fill the empty pan with 1 cup of boiling water and place the dough in the oven, bake for about 30-40 minutes. Cool on a wire rack before slicing and serving. Enjoy!

*I like to use shower caps instead of plastic wrap, that way you can wash and use many times.