Combine
the honey, yeast and 1/2 cup warm water. Stir to combine and let the
mixture stand until the yeast is activated and begins to foam and make a
little sponge…about 5 minutes
Mix
the flour and salt in a large mixing bowl with a dough hook and slowly
add in the yeast mixture. Gradually add an additional 1 cup warm water
and mix until the dough comes together into a ball that is not too wet
(you may not need all of the water). If the dough is sticky, add a
little bit more flour. Turn out the dough onto a floured surface and
knead until the dough is smooth and elastic, 2 to 6 minutes.
Form
the dough into a ball, place it in a lightly-oiled bowl and cover with a
dishcloth, so it doesn't dry out. Let rest in a warm environment until
doubled in size, 25 to 30 minutes.
Punch
down the dough and divide it in half. Shape into 2 baguettes by making a
flat rectangle out of your dough, then folding the top and bottom
towards the middle, like an envelope, and sealing the seam with your
fingers. Keep repeating the folding and sealing, stretching the
rectangle lengthwise as you go, until it's about 12 to 14 inches long
and 1 1/2 inches wide.
Shape
each end into a point. Flip seam-side down and place on a sheet pan or
baguette pan that has been dusted with cornmeal. Score the tops of the
loaves, making 3 deep diagonal slits 1/2-inch deep, cover with a
dishcloth and let rise in a warm environment until they have doubled in
size, 25 minutes.
Preheat
the oven to 450 degrees F and position your oven racks with one on the
bottom and the other in the middle. Place an oven-safe (non-glass) bowl
or pan on the bottom rack.
When
your bread has risen for the second time, remove the towel and quickly
and simultaneously, slide the sheet tray with the baguettes onto the
middle rack while carefully throwing the ice water into the bowl on the
bottom rack. The ice water will create a burst of steam that will give
you a nice crispy crust. Quickly shut the oven door so no steam escapes.
Bake the baguettes until golden brown, about 15 minutes.
If you have a glass window on your oven, place a towel over it
when throwing the ice in, hot glass can shatter if ice touches it.
Makes 2 loafs or 4 baguettes
