Warm ½ cup of water, add the honey and stir to dissolve.
Add the yeast to the honey water, stir to combine. Let the mixture stand until the yeast is activated and begins to foam, about 5 minutes.
Warm another 1 c of water in a container while that bubbles along. Set aside.
Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add the 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 more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes.
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.
After the first proof, shape the dough. 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/tuck them in.
Flip seam-side down, tuck ends under and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the top of the loaves, make deep diagonal slits, about ½" deep, cover with a dishcloth and let rise in a warm environment for 25 minutes until they have doubled in size.
Preheat the oven to 450℉ and position your oven racks with one on the bottom and the other rack in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack while it's preheating (ice cubes will tossed here in the next step).
When your bread has doubled in Proof #2, remove the towel and simultaneously slide the sheet tray with the baguettes onto the middle rack while quickly and carefully tossing the ice cubes into the bowl or sheet pan on the bottom rack and quickly shut the oven door. The ice will create a burst of steam that will give the bread a nice crust. Bake the baguettes for 15 minutes, until golden brown.