Homemade baguette with a crispy crust

Directions

1. Dissolve the yeast in the warm water with the honey, and let it start to ferment. ≈ 4 min
2. After a brief fermentation, add the remaining ingredients. ≈ 3 min
3. Form a ball of dough. ≈ 10 min
4. Grease a mixing bowl, roll the dough in the grease to coat it, then let it rise until it has doubled in size. ⏱ ≈ 1 hr
5. Re-knead the dough and let it rise for another hour. ≈ 10 min
6. Grease a long baking sheet and sprinkle with semolina. ≈ 2 min
7. Roll out the dough on a rolling pin to form a large rectangle, approximately 40 cm by 75 cm. ≈ 4 min
8. Cut it into three pieces lengthwise and roll each strip into a long sausage. ≈ 10 min
9. Place each roll along the length of the plate, with the weld facing downwards. ≈ 3 min
10. Let it rise until it has doubled in size. ⏱ ≈ 1 hr
11. Preheat the oven to a maximum of 200 °C (medium heat). ⏱ ≈ 10 min
12. Cut the baguettes diagonally. ≈ 3 min
13. Brush the baguette with cold water: this will create a hard crust. The more you brush during baking, the harder the crust will be. Place some ice cubes at the bottom of the oven. ⏱ ≈ 35 min
14. Cook for about an hour, or until they are golden brown. ⏱ ≈ 10 min