Proof the yeast with the honey and warm water. For bread making novices this means putting the warm water in your big mixing bowl and adding the yeast and honey. Give it a little stir and then let it sit on the counter for 10 minutes.

Once proofed, add salt and slowly add the flour and olive oil until a shaggy dough is formed. Form a round ball in the bowl but be careful not to work the dough too much.

Dust the top of your dough ball with a little bit of flour then cover with a towel. Let the dough rise until it doubles in size (about an hour) then split dough in 2 and roll out your baguettes.

Take the first ball of dough and gently knead it with the palm of your hand, until the dough gains a firmer consistency. Flatten the dough into a rectangle form with your hands.

Fold the top of the rectangle down like the top of an envelope, about ¾ of the way down. Using your fingers, press down on the seam.

Roll the folded top of the dough down so that you have a mini oblong rectangle. Press the seams and flip the seam side down.

Gently roll the dough down to create a baguette shape until it is about 12 inches long.

Set the first baguette on your cookie sheet or baguette pan. Roll out the second baguette.

If you have a razor blade you can make incisions on the top of the baguette. Place the baguettes on a cookie sheet sprinkled with flour and then sprinkle a little more flour on top.

Let baguettes rise for another 30 minutes (uncovered) while oven preheats.

Heat oven to 460 degrees. Once the oven is hot, fill a 9 inch pan halfway with water and place on the bottom rack of the oven.

Bake for 25 minutes. Remove the pan of water and bake another 5 minutes or so. The baguettes should be beautifully golden brown and sound hollow when tapped.