1 1/2 tbsp dried yeast
2 tbsp honey
1 1/2 cup of warm water
3 1/2 to 4 cups plain flour
1 1/2 tsp salt
Preheat the oven to 230°C.
Add the dried yeast and honey to the warm water and set aside to activate.
In a stand mixer add the flout and salt. Slowly add the activated yeast mix and knead for 6 to 7 minutes until soft and elastic.
Oil a large bowl and place the dough in to rest until it has doubled in size, cover with cling wrap and place somewhere warm for around an hour and a half.
Knock out the air and shape 2 baguette loaves. Place on your lightly floured tray and add the cuts diagonally across the top. Cover and leave to rise again for 30 to 60 minutes.
Bake for 15 minutes until golden brown and hollow sounding when you tap the base.