Combine 2 cups of flour, water, honey, salt, and yeast. I like to use a stand mixer with the dough hook, but this dough can easily be combined in a large bowl. Add additional flour to the mixture until the dough becomes firm and no longer sticky. I usually use about 3 ½ cups of flour.

Knead dough in the bowl of a stand mixer or floured surface about 5 minutes. Place dough in a lightly oiled bowl. Cover and let rise until doubled, about 20 minutes. Punch down the dough, removing all air bubbles.

Meanwhile, preheat the oven to 400°F.

Line a baking sheet with parchment paper and transfer the risen dough to the sheetpan. Shape into a loaf form. With very sharp knife, make 2 or 3 diagonal slashes across the top of the French Bread. Brush the loaf with cold water and bake 20 to 30 minutes.