2 tablespoon honey
1 tablespoon salt
2½ cups warm water (115-120 degrees)
1, ¼ ounce package active dry yeast
7 cups flour
2 teaspoon olive oil
1 egg yolk
Mix honey, salt, and water in the bowl of a stand mixer with a spoon until the honey dissolves. Sprinkle the yeast over the top of the water. Let stand 5 minutes until yeast is foamy.
Add 5 cups of the flour with mixer on low. Gradually add another 1 ½ cups of the flour and mix until the dough begins to form a ball. Sprinkle the remaining ½ cup of the flour on the counter and turn the dough onto the counter.
Knead the dough for 8 minutes incorporating the rest of the flour until dough is smooth and elastic.
Drizzle the olive oil in a clean bowl and turn the dough in the bowl to coat. Cover the bowl with a clean dish towel and let rise for 1½ hours.
Punch dough down and knead briefly, about 2 minutes. Let rest on the counter for 20-30 minutes.
Shape into 2 loaves and place on a large baking sheet or in a French baguette pan. Note – this recipe makes 2 large loaves. You can also make multiple thinner baguettes. Let rise 30 minutes.
Preheat oven to 450 degrees.
Combine the egg yolk with 2 teaspoons of water with a pastry brush. Brush loaves with egg wash and, using a very sharp knife, cut several deep slits in the top of each loaf about 2-3 inches apart in a diagonal pattern.
Bake for 15 minutes. Turn oven down to 350° and bake and additional 15-20 minutes until golden brown.