Eat It

Instructions

1

Place the yeast, honey and warm water (about 110 degrees F) in a large bowl and let stand until foamy, about 5 minutes.
2

Pour all the flour into a separate bowl and combine with the salt. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; then stir in the remaining flour mixture until it will no longer incorporate the flour.
3

Turn out onto a lightly floured work surface and knead with floured hands for about 5-7 minutes or until dough is smooth and elastic. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
4

Rub oil along the inside of a large bowl, then place the dough ball in the bowl and turn it over to coat the ball completely. Cover with plastic wrap or a clean kitchen towel and leave to rise until doubled in bulk, about 1 1/2 hours.
5

Preheat oven to 400 degrees F.
6

Gently punch dough down to deflate it, then divide the dough in half with a sharp knife and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
7

Use a sharp knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water. Alternatively, use a clean spray bottle to spritz cool water on them.
8

Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
9

Best eaten the same day.