French Baguette

Make the Dough

1. In the bowl of a stand mixer, whisk together 1 ⅔ cups warm water, 2 ½ teaspoons active dry yeast,and 2 tablespoons honey. Cover with a towel until the mixture is bubbly and foamy on top.
2. Add in 3-4 cups all purpose flour and 2 teaspoons salt. Mix on medium low speed using a dough hook until the dough starts to come together.
3. Once the flour is all absorbed, if the dough is really wet, add in more flour ¼ cup at a time. The dough should be tacky but not too wet. Don’t add too much flour.
4. When the dough is the right consistency, knead it by either keeping it mixing on medium speed in the mixer for 5 full minutes, or take it out of the bowl and knead it by hand on a lightly floured surface.

Rise the Dough

1. When the dough has been thoroughly kneaded, place it in a lightly oiled bowl. Cover and let it double in size, about 1 hour.
2. Remove the dough from the bowl and pound out the air, fold it over on itself a few times. Place it back in the oiled bowl and cover.
3. Let it rise again for another hour, until it’s doubled in size again. Dump the dough out onto a lightly floured surface and pound the air out.

Shape and Final Rise

1. Divide the dough into two pieces, shape them into loose logs, cover and let them rest for 30 minutes.
2. Once the baguettes have rested, roll each one into a cylinder about 18 inches long, roll the ends into slight points and place on a parchment lined pan seam side down. Use two pans so they can fit diagonally.
3. Cover the baguettes and let them rise until almost double in size. While baguettes are proofing, prepare the oven.
4. Preheat the oven to 425 degrees fahrenheit, set one oven rack at the bottom of the oven and one in the middle. Place a small metal pan in the bottom rack of the oven. This will be for creating steam.

Bake

1. Once the baguettes are ready, score the baguettes with a very sharp knife or razor with 4-5 slits up the body of the baguette.
2. Place the pans with the baguettes into the oven and toss a couple ice cubes onto the hot pan at the bottom of the oven. Shut the oven quickly to trap the steam. Bake for 15 minutes.
3. After 15 minutes, if the baguettes need more color, remove them from the pan, place them directly on the oven rack and bake for another 3-5 minutes until the baguettes are a rich golden brown color.
4. Remove from the oven and let cool before slicing!