Instructions

• Pour 1 ⅔ cups warm water (about 100–110°F/38–43°C) into the bowl of a stand mixer. Sprinkle 2 ½ teaspoons active dry yeast over the water, add 2 tablespoons honey, and whisk briefly to combine. Cover the bowl with a towel and let sit until the surface is bubbly and foamy, about 5–10 minutes.
• Add 3 cups of the all-purpose flour and 2 teaspoons salt to the bowl. Fit the mixer with a dough hook and mix on low–medium speed until the dough begins to come together.
• If the dough is very wet or sticky, add additional all-purpose flour 1/4 cup at a time (up to the total 4 cups) until the dough is tacky but not overly wet. Do not add more flour than needed.
• Once the flour is absorbed and the dough holds together, knead the dough in the mixer on medium speed for 5 minutes. If you prefer to knead by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes.
• Shape the kneaded dough into a ball, place it in a clean bowl lightly dusted with flour (to prevent sticking), and cover the bowl. Let the dough rise until doubled in size, about 1 hour.
• After the first rise, turn the dough out onto a lightly floured surface, gently deflate it by pressing or folding it a few times, then place it back in the same bowl (lightly floured if needed). Cover and let it rise again until roughly doubled, about 1 hour.
• Turn the dough out onto a lightly floured surface and press out any large air pockets. Divide the dough into two equal pieces.
• Shape each piece into a loose log, cover them with a towel or lightly with plastic, and let them rest for 30 minutes.
• After the 30-minute rest, roll each log into a baguette shape about 18 inches long, tapering the ends slightly into points. Place the shaped baguettes seam-side down on parchment-lined baking sheets (use two sheets so they fit comfortably).
• Cover the shaped baguettes and let them proof at room temperature until nearly doubled in size, about 45–60 minutes. Meanwhile, position one oven rack in the middle and one in the bottom of the oven and preheat the oven to 425°F (220°C). Place a small metal pan on the bottom rack while the oven preheats.
• When the baguettes are nearly doubled, use a very sharp knife or razor to make 4–5 diagonal slashes along the top of each baguette.
• Place the baking sheets with the baguettes on the middle rack. Carefully pour about 1 cup hot water into the preheated metal pan on the bottom rack to create steam, then quickly close the oven door.
• Bake the baguettes for 15 minutes with the steam.
• If the crust needs more color, remove the baking sheets and transfer the baguettes directly onto the middle oven rack (or remove the parchment if it prevents browning) and bake an additional 3–5 minutes until the loaves are a deep golden brown.
• Remove the baguettes from the oven and let cool on a wire rack for at least 20 minutes before slicing.