1. In large mixing bowl, combine flour, yeast, and sea salt. If you're making the Muesli variation, add the dried muesli in now with the other dry ingredients.
2. In a glass bowl, combine water and honey. Stir well to combine.
3. Pour water/honey mixture into dry ingredients and mix with wooden spoon. Once the mixture is combined, it will appear rough.
4. Grease a large glass bowl with butter and set dough inside and cover with plastic wrap.
5. Allow to rise overnight for at least 18 hours and up to 24 hours.
6. Tear off sheet of parchment paper large enough to fit inside Dutch oven. Place the parchment paper on your work surface.
7. Using lightly floured hands, form dough into a ball and place on piece of parchment paper large enough to fit into Dutch oven and come up the sides. It will be easier if you can do this on a cutting board or close to the oven. It will be transferred to a piping hot Dutch oven!
Don't worry about the shape being perfect. Do you best to shape it into a round shape. It will bake and take shape and be beautiful.
8. Let the dough rise for 30 minutes.
9. While the dough is rising, preheat the oven to 450F. Check your parchment paper box for instructions about how hot the oven can be for cooking with the paper. If the temperature of your paper does not go to 450F, then use a 425F (assuming your paper goes to 425F, most will) and bake it for 40 minutes, then the additional 5 to 10 without the lid.
10. Once the oven reaches 450F, place the empty Dutch oven into the 450F oven with the lid on and preheat it for 30 minutes.
8. Place an empty cookie sheet on the bottom rack of the oven. This will prevent the bottom of the bread from over-browning.
9. Carefully remove the very hot Dutch oven and place the dough inside. Cover with lid.
9. Place another empty cookie sheet on the rack where the Dutch oven will be place. (again, to prevent over-browning). Set the Dutch oven on top of the cookie sheet.
9. Bake covered in 450F oven for 30 minutes. Remove lid and cook for another 5 to 10 minutes.
10. Move to a cooling rack.
11. Cool for 30 minutes before slicing. It is important to let the bread sit for 30 minutes as it will continue to cook after you remove it from the oven.
Makes 1 loaf.
The best way to store artisan bread is to wrap it in a clean tea towel or paper bag.