Ingredients
Day Before:
- 1 1/2 cups bread flour
- 3/4 cup warm water
- 1/4 teaspoon instant yeast
Day of:
- 1 1/4 to 1 1/2 cups bread flour
- 1/3 cup lukewarm water
- 1 1/2 teaspoon salt
- 2 teaspoon liquid honey
- 1/4 teaspoon instant yeast
Method
In a bowl mix all the " day before" contents together thoroughly with a wooden spoon. The dough will form a stiff ball. Cover with plastic wrap and allow to sit on the counter overnight or 12 -16 hours. The next morning place this pre fermented mixture into a larger bowl. Add in the water, honey and instant yeast. Mix with a wooden spoon till the mixture becomes smooth and wet. Allow to rest for 10 minutes uncovered.
Add in the salt and half the flour; mix well. Sprinkle some flour onto a flat surface and pour the dough out on top. Begin to add more flour and knead the dough. Slowly adding more flour till the dough no longer sticks to your hands. Add only a tablespoon of flour at a time. Knead the dough for 8 minutes or till the dough becomes smooth and elastic.
Pour a tablespoon of oil into a clean bowl and place the kneaded dough into the bowl. Turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for about 1 1/2 hours or till the dough has doubled in size. Pour out the dough and cut into 2 equal sizes. Press down with your fingers to remove some of the gas.
Cover with plastic wrap again for 15 minutes. Now, start to roll the dough like a jelly roll. Be sure that the roll is tight. Pinch the seam closed and then roll with the palms of your hand to make a log shape about `12 inches long. 
Sprinkle two lines on a piece of parchment paper with cornmeal. Place the baguette breads onto each line of cornmeal. Cover with plastic wrap and allow to rest for 1 hour. Place your baking stone into the middle shelf of the oven. Place a cast iron pan onto the bottom of the oven and turn on the oven to 425 degrees. Just before placing the dough into the oven bring a cup and a half of water to a boil. Remove the plastic wrap and with a sharp knife make 6-7 slashes on top of each loaf. Place onto the hot baking stone and pour the boiling water into the cast iron pan. Close the door and allow to bake for 25 minutes or till golden brown. To see if the baguettes are done. Tap the bottom of the loaf and if it sounds hollow it's baked. Place onto a wire rack and allow to cool.
