Middle school, 6-1 class Pupil M. Hambardzum A. NarekMiddle french baguette Middle school, 6-1 class Pupil M. Hambardzum A. NarekMiddle

Directions Watch how to make this recipe. Combine the 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 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.

Punch down the dough and divide it in half Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes. Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.

HISTORY He word "baguette" was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that date. The word, derived from the Italian bacchetta, simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: "... loaves of bread six feet long that look like crowbars!" (1862); "Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898)

A less direct link can be made however with deck ovens, or steam ovens A less direct link can be made however with deck ovens, or steam ovens. Deck/steam ovens are a combination of a gas-fired traditional oven and a brick oven, a thick "deck" of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officer August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette. Deck ovens use steam injection, through various methods, to create the proper baguette. The oven is typically heated to well over 200 °C (390 °F). The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread's surface, giving a slightly glazed effect.

An unsourced article in The Economist states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers' breakfasts. The slender baguette, the article claims, solved the problem, because it could be prepared and baked much more rapidly, though France had already had long thin breads for over a century at that point. The law in question appears to be one from March 1919, though some say it took effect in October 1920: It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning. The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation.