Homemade French Bread Crispy Baked in 30 Minutes

Instructions:

1. Bloom the yeast. Combine 350ml warm water, 7g active dry yeast, and 5g honey in a large bowl. Wait 5-10 mins until it's foamy.
2. Mix the base. Stir in 10g fine sea salt and half of the 500g bread flour until a thick paste forms.
3. Incorporate remaining flour. Gradually add the rest of the flour. Stop when the dough clears the sides of the bowl but still feels tacky.
4. Knead for structure. Transfer to a floured surface and knead for 8 minutes. The dough should feel bouncy and 'spring back' when poked.
5. First proof. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour 30 mins until doubled in size.
6. Shape the loaves. Gently punch down and divide into two. Roll each into a 12 inch cylinder. Don't overwork the dough here or it will be tough.
7. Second proof. Sprinkle a baking sheet with 1 tbsp cornmeal. Place loaves on top, cover, and rise for 45 minutes until puffy and light.
8. Preheat and prep. Set oven to 425°F. Place an empty pan on the bottom rack. Score the loaves with three diagonal slashes.
9. The Steam Infused Bake. Slide the bread in and dump 1 cup ice cubes into the bottom pan. Bake 25 mins until deep golden and hollow sounding when tapped.
10. Cool down. Transfer to a wire rack immediately. Wait at least 20 minutes before slicing to let the internal structure set.