I did not grease the bowl or use the cornmeal or ice cubes. Check the original recipe if you want to use those.
2 envelopes dry active yeast (1 1/2 tablespoons)
2 tablespoons honey
3 1/2 - 4 cups all purpose flour, plus more for dusting
2 teaspoons salt
Preheat oven to 375 degrees
Combine honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 additional cup of warm water and mix until the dough comes together into a ball that is not too wet. You may not need the full cup so add it slowly. I needed it all and I only used 3 1/2 cups of flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2-6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back with it is ready. I did not use additional flour, but just kneaded it on my cutting board until smooth.
Punch down the dough and divide it in half. I let mine rise for 25-30 minutes in a bowl. Shape into 2 baguettes by making a flat rectangle out of the first half. The rectangle should be about 16 inches long and about 12 inches wide. I did not do this part like the recipe. I rolled the dough from the16" side into a baguette. Press the middle to disperse the dough evenly. You can watch a video Here
Bake 20 - 25 minutes at 375 degrees. As you can see, I combined two recipes. It was so much easier than I thought. I may never buy another baguette.