To the starter, add the rest of the ingredients: flour, honey, salt, olive oil, and the water.
Knead for at least 10 minutes with a kneading machine or 15 minutes with the hands.
Cover the dough and allow it to rise for 2 hours, or overnight in the refregirator.
Transfer the dough to a floured surface, gently flaten it without completely degazing it.
Brush with some warm water, fold it twice, cover it with a kitchen towel, and leave it to rest for 15 to 20 minutes.
Repeat for another 3 times, gently flattening the dough, brushing with some water , folding it twice and allow it to rest, covered for 15 to 20 minutes.
Devide the dough into 4 equal pieces.
Roll each piece of dough into a small baguette shape, then roll it out to stretch and fir into the baking tray.
Repeat with the rest of the dough pieces.
Cover the baguettes and proof for 1 hour.
Preheat the oven to 240C / 464F.
Spray the baguettes or bush them with some water.
Sprinkle some flour on the top (optional).
Score the baguettes using a lame by creating three long lines on the top.
Allow the baguettes to sit for another 10 minutes after scoring,
Bake in the preheated oven with a container full of boiling water to create the steam.
Bake for 40 to 50 minutes until golden brown.
