To Make the Poolish:

1. Mix water, yeast, and honey together thoroughly, mixing until there is no dry yeast.
2. Add flour and stir until the mixture is combined and loose.  Even after the mixture is combined, you’ll need to stir for a while longer to get the right consistency.  The final poolish should be slightly jiggly when you’re done.
3. Allow the poolish to rest, at room temperature, for 15-18 hours before using.

To Make the Baguette:

1. Add the water, poolish, yeast, bread flour, and salt to a large mixing bowl.  
2. Mix on low speed (or by hand) for 8-10 minutes before adding any additional flour, 1/2 tbsp at a time.  You should not need more than an extra 1.5 tbsp unless you are in an extremely humid area. The finished dough should be sticky, but it should pass the windowpane test.  It will stick to the bottom of the bowl a bit, and that is totally normal.
3. Place the dough into a greased bowl (I used the bowl of my stand mixer) and allow to rise, covered with plastic wrap, for 1 hour.  Make sure to vent the plastic wrap slightly to allow gases to escape.
4. Bring the four corners of the dough to the center and turn over the dough in the bowl.  Allow the dough to rise for another hour.
5. Use a digital kitchen scale to split the dough into three equal parts.  Form each part into a dough ball and place on a lightly greased surface.  Cover with a clean tea towel and allow them to rise for another 15 minutes.
6. Shape the baguettes, using the letter fold.  Place the baguettes directly on your loaf pan after shaping.
7. Allow the baguettes to rise for another 45 minutes on your baguette pan.
8. While the baguettes are rising, heat your oven to 425°F.  Place a pizza stone on the middle rack of your oven.
9. Five minutes before baking, place 1 c boiling water into a shallow pan.  Place the pan in the oven with the pizza stone.
10. When the baguettes are finished proofing, slash them 4-6 times and then place them into the oven.  Bake for 18-24 minutes, or until they are a very deep golden brown.
11. You can either remove these from the oven immediately upon baking, or you can allow them to cool completely in the oven with the oven door opened about 2”.  Either way, you’ll end up with beautifully crusty baguettes.
12. Allow baguettes to cool slightly (20-30 minutes) before cutting.